Whole bird

davidhef88

Master of the Pit

Original poster

OTBS Member

Jun 24, 2011

2,176

120

Rochester, NY

• May 19, 2013

• #1

Picked this up today. Rubbed and injected with butter and Tony Chachers.

image.jpg

• davidhef88
• May 19, 2013

I usually i go slow and low then crisp under the broiler. Been running this one over 300* the whole time. May jack it to 350* for the last 30*

image.jpg

• davidhef88
• May 19, 2013

Post more pics when its out of the smoke.

 

Last edited: May 19, 2013

davidhef88

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 24, 2011

2,176

120

Rochester, NY

• May 19, 2013

• #2

Finished pic.

image.jpg

• davidhef88
• May 19, 2013

 

choupic

Fire Starter

May 7, 2013

48

11

Maurepas La.

• May 19, 2013

• #3

Yummy ! That looks perfect !

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• May 19, 2013

• #4

nice bird!

Kat

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,017

1,776

N.E. Oklahoma

• May 19, 2013

• #5

That looks delicious, David! Great color! Nicely done!

Red

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 20, 2013

• #6

David , hey that Bird looks good

 Too bad the skin torn , it would of been a near perfect color.

I like the Mahogany color it takes on ; and it's not oversmoked looking.

Good job . Have fun and ...

 

turnandburn

Master of the Pit

Mar 12, 2013

1,114

47

Midwest City, Oklahoma

• May 20, 2013

• #7

 

davidhef88

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 24, 2011

2,176

120

Rochester, NY

• May 20, 2013

• #8

Thanks everyone. It was delicious. The skin came out nice and crispy. Any birds in the future will be done at the same temp. I used hickory chunks and can't tell you how long it took, I never looked at the clock, just watched my Mav.