I have an elk hunt coming up in Dec and I figured I'de do the smoking now and give the boys a treat at the cabin. What better to eat for dinner than some serving-sized birds. I got 6 hens but only 5 would fit in my brine tub so I'm just going to do one plain for a side-by-side comparison. I brined overnight for a total of 18 hours. I put on a little of Pit's Perfect Paprika Poultry Powder and tied them up. Into the smoker they went. i couldn't help but throw some CSR's in there too. They are horribly cut and therefore were cheap, but I'll freeze them up to and take them along.
Be sure to submerge whatever it is you are brining. I learned the hard way that birds tend to float after a while and the exposed meat does not brine.
CSRs with some simple rub on them. I know I'll get a ration of heck from the food police but they will be on the first floor below the hens.
Seasoned and tied up. I see some folks don't tie but I have found that it keeps alot of moisture in the wing pits and thigh areas.
On to the drum. If you don't have a UDS, I would hightly suggest you build one. Best smoker I have ever used..
Add a little TBS and away we go!
I'm also trying out my latest edition to the drum. I had seen som drum dollies and decided to build one to make my drum a little more mobile. I found a ring that fit fairly well and some flat stock, got some casters from harbor freight and did a little welding..
There's a total of five wheels all around for stability. I'm gonna come up from four of them with some angle and make a small circular table around the drum. After that I'll finish painting to match.