First Smoke for Buffalo

looks great and that makes me want dressing!  And Cranberry sauce!

Nice looking bird! If the skin wasn't crispy, try smoking at a higher temp 275*+ and don't spritz, and no water in the water pan. Your bird will turn out moist, and the skin will be nice and crisp. If your smoker won't go as high as 275* finish the bird in the oven the last 30 minutes at 450*.

That looks great and you did well. Since you are using a MES you are going to need to pull the bird early as Dirtsailor said, get the IT to 150-155*F and then in the Oven to finish to 165-175*F. It is ok to put stuff in the cavity but don't put too much in. It slows the cook time and can harbor Bacteria if you don't get the IT up high enough. If you can plan to get the bird defrosted two days out, you will want to try an overnight soak in a Brine followed by a day and night of drying in the refer. The Brine flavors and tenderizes the meat as well as causing the meat to retain more moisture after cooking. Here is a couple of recipes that you may enjoy...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.

Good Luck!

Looks good! Chef JJ's brine and rub are very good too

Had to sub to this thread for the brine and other info in this thread.

Chalee

Nice looking bird and sounds like great prep too!

Chef JJ always offers sound advice regarding food safety so be sure to take note!

I use the slaughterhouse brine and really love it - couldn't find a link so here is the recipe - it's worth a try for your next bird

Slaughterhouse Poultry Brine
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
 

Mix all ingredients and warm it up to melt all the sugar & salt then let it cool to room temp before dropping the bird in.

Bill