Put a whole 4.5lb bird skin on in brine yesterday at 2pm using a Foamheart recipe as follows
1/4 C Sugar
1/4 C Canning Salt
1 Whole clove of garlic cut in half
1/2 white Onion sliced
1T Red Wine Vinegar
(+a touch of cumin and pepper)
I'm going to use my Masterbuilt Sportsman Elite electric smoker. Can I just set the smoker to 275f and bring it to an IT of 165f? Any guesses on how long it will take? His post said 3 hours at 230. Any harm in going at the higher temp for the duration?
And thanks to Foamheart.