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First Try Yard Bird

post #1 of 4
Thread Starter 
Thanks to all who helped me pull this off(Chef Willie and a few others). Photo stream coming...
post #2 of 4
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Brined, dried, trimmed, and dressed.


Rubbed and wrapped, ready to go!


This was so much easier than wood chips every half hour, but I slightly overloaded the pellets.
post #3 of 4
Thread Starter 

9 hours later at 230 degrees, internal breast temp 163.

post #4 of 4
Thread Starter 
Last photo was the start of my stock for gravy, some of my photos didn't save, so I don't have the final after the finish off in the oven. I made one crucial rookie mistake by not cutting away the membrane that was sealing the neck hole shut, so no airflow through the cavity = thighs still pink towards the inside upon carving. I cut them free, loaded them on a cast iron skillet, doused with drippings, and under the broiler for 5 minutes.
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