First and foremost, a big Thank you to all of our current and past Military personnel.
For this smoke I ran the GOSM @ 275*-280*. 12" AMNTS loaded with apple. Took approx 4 hours to hit the IT. Weather was rainy, and about 50*, 5-10 knots of wind.
12" AMNTS fired up and burning away. I accidentally dumped the sand out of my water pan, so I did not have any for this smoke. The 18" AMNTS was in the smoker so I just left it there. It is sitting on a cast iron griddle that I use as a heat deflector. The foil pan was there to catch the drippings and also to protect the AMNTS from being dripped on. Later I added the veggies we roasted.
If you look close you can see the TBS
I brined the bird overnight in a concoction of apple juice, salt, brown sugar, bay leave, pepper corns, garlic. I didn't have time to air dry the bird so I just rinsed and then rubbed the bird down. Smoked Serrrano Salt, pepper, garlic and Italian seasoning.
Veggies ready for the smoker.
AMNTS pumping out the TBS, just put the veggies on.
Done!!! Foiled in pan and let it rest for 45 minutes.
Nice and moist!