First smoke......take one.

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We brined it overnight (used a brine I saw on here), and then used lemon slices under the skin with chopped garlic and rosemary on one half. The other half, we just left alone to see the flavor of the smoke. EVOO on the outside of both halves. Forgot to mention I have a Leinenkugals Summer Shandy in the water pan....
 
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So, I averaged 230-240 for most of the time, bumped it up at the end to 300 as the IT started backing down around 255, which confused me. Put some homemade bourbon BBQ sauce on the one half during the last hour or so, turned out quite tasty. Very juicy, and great flavor. I used hickory for smoke...which worked out nicely. I need to figure out some other minor details, but otherwise it will be fun doing this again.
 
Thanks guys! I think next will be a pork butt.....just gotta do some research on that one first.

Pork butt Is simple & ya will love it !! It's just a lot of hurry up and wait....make sure ya have a good thermometer,... Get ya some Baileys for your coffee and some brewskies... Watchin a pork butt can be taxing.... :laugh1: Please ask us when your ready if ya have any questions on the butt smoke !!
 
Nice Yard bird , AMC
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 Keep doing that nice and you'll get to be a old hand at them. Try Spatchcock , Beer  can Chicken and different rubs I don't inject, but try different flavors in the mix  ; Onion ,Garlic Thyme, what ever in the brine for more flavor
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Have fun and as always . . .
 
Leah it was everything I had hoped it would be! I can't wait to do the next one!

Worktogthr, as much as I wish I could be on here often, we just moved into a new home and I have my hands full! :biggrin:

CarbonFiber101, the lemon/Rosemary was great. We use rosemary a lot with our beercan chickens. Fresh rosemary is the key!
 
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