Start to finish...moist and smokey enough to cut the smoke with a knife. Fred J McReddy, scientific experiment # 2011
First the MARINADE in multiples of the following, until the zip-lock bag with the bird in it is full.
2 c. apple juice or cider
1/4 c. cider vinegar
1 c. water
4 1/2 tbs. kosher salt
1 tbs. garlic powder
Next MARINATE in refrigerator 48 hrs..
Then REMOVE from Marinade and refrigerate for 48 hrs..
Then stuff with a sliced lemon and a quartered onion. while applying my RUB # 04
Rub # 04
Yellow mustard & vegetable oil slather
1 tbs. chopped garlic
2 tbs. kosher salt
1/4 c. light brown sugar
2 tsp. onion powder
2 tsp. cinnamon
1 tsp. celery seed
1 tsp. chili powder
Return to refrigeration for 24 hrs..
Start MES analog 30 at max with water pan containing the boiling gravy mixture and apple wood chips.
Insert the bird with probe in breast.
2:00 p.m. box 200 bird 66
2:30 p.m. box 252 bird 117
3:00 p.m. box 260 bird 160
3:30 p.m. box 265 bird 188 removed water pan.
4:00 p.m. box 301 bird 192 DONE
Yup!! Looks like a road kill with the meat retracted on the drum sticks and wings.
The 325 cooking guides almost everyone uses, are FDA generated for ovens and adopted/adapted by smokers with their boxes.
Then there is the 140/4 safety rule.
How am I able to write this to you this evening from my desk at home and not with a lap-top in the ER?
Because my MES analog 30 is tighter than a frogs ass and that's water proof.
I cemented a fiberglass rope gasket around the door. It turned the unit into a virtual steam cabinet and the rules of the game changed.
Steaming @ 240 with 100% humidity is a little known practice. At least, I have never read read of anyone on any forum doing it.
My boid done got steamed. Dat's duh way it's done in Joisy an New Y-awe-k.
I recently wrote that I can fast track perfect ribs in a bit over 2 hours.
O.K. folks. Show mercy. I'm an old guy with a bad heart and a stroke history. What do you think?