Smoked a yardbird yesterday . Did a brine of salt,water,garlic powder, onion powder, Louisiana hot sauce and Slap Ya Mama..
Brined for 1 day then injected with Louisiana Cajun Butter. I then made a rub of EVOO, Slap Ya Mama, garlic powder, onion powder, Louisiana Hot Sauce and Lemon Pepper.
Started it out at 275* till it reached an IT of 140* then cut it back to 225* until the IT hit 170*. To me that done... The chicken was very falvorful very moist and tender...I will do this process again with the same brine and injection and rub mixture.
I smoked the yardbird with my AMAZPS loaded with Todd`s secret blend smoking pellets....
Edited by Roller - 12/5/11 at 8:57am