post #21 of 21

As fer some additional taste besides just the brine, there's a injection what goes with that brine, adds some flavour down inside that big bird.


Ta get crispy skin yer gonna have ta have temps over 325°.  If ya can't do that in the smoker pull it early an put in the oven ta finish up.


Ya can spritz, there's a recipe there fer that to in the wiki, but ya don't have ta. 


It takes time ta develope yer form.  Smokin skills don't just happen, the good thing be ya get ta eat all the practice!  Keep tryin, yall come up with the right steps an be amazed at how good yer eatin.