I am cooking for a few other people, so any advice you can offer in advance is appreciated.
You already Brined the bird but here are some recipes and cooking info...
Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Poultry. Measure the Temp in the thickest part of the Breast and Thigh, 165* and 175*F respectively. 275*F is fine 300-325°F will give one step crispy skin. In any event, if the skin is not Crisp enough, when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ
Families Favorite Brine
1/2C Kosher Salt
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 Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
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.
I know, I know, I am a bad person. How can it take so long for someone to upload a photo.....I'm just lazy, there, I said it. Better late then never.....
Sitting in the fridge overnight after the brine (one bird is still in the brine)
Split and ready for some garlic butter
Garlic butter, salt, and pepper added....
Into the smoker
The final product.