Work gathering tonight...did some beef knuckle yesterday and brined a 14# bird overnight. The brine I use is a bit of this & that - no real measuring. I dissolve salt and brown sugar in some water, pour in a bunch of apple juice, some Jim Beam, crack up some peppercorns and set the bird in the bucket. I then top off with water and spple juice so it is submerged, add a ziplock bag & cover then set in fridge.
Grilled like I did the beef:
Pellets on the charcoal! Ran steady at 250 from 9:30 this morning until 3pm on the bell. Internat temp at breast was 181...crispy skin and super juicy!
On for almost :45
And on the board ready to be torn apart
Crispy skin is for me while I remove the meat - gotta keep the cook happy!
Thanks for looking - Merry Christmas!
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