I joined the other day after lurking around, have found some good advice, ordered some extra items (AMNS and dual temp gauge) and thought I'd dive right in. So here it goes -
6.75 young tyson bird - washed and ready for brining
slaughterhouse bird brining receipe - will brine for about 5-6 hours in the fridge, after it's cooled -
I'll be spatcotching the bird after the brine, seasoning it well, then into the smoker for a couple of hours or so.
Getting anxious and hungry thinking about. Don't have the additional dual-temp gauges yet, but know my grill is pretty close so I'll be using the 'build-in' temp gauge and keeping an eye on it closely.
more pics as it 'matures' ..