I luv me some smoked yard birds...so to my pleasant surprise I found a two pack in the freezer and wasted no time getting them into the MES30.
I usually use Slaughterhouse brine for my birds, but felt like experimenting a little this time. My brine was;
2 Qts of Water
1 Cup Soy
1 Cup Dark Brown Sugar
1TBS Garlic Powder
1TBS Onion Powder
1tsp Garam Masala
6 hours in Brine.....
A couple of hours in the fridge for the pellical....then stuffed some butter under their skin, a sprinkle of black pepper & salt then into the MES @225F over Apple.
3 hours later....smoked yard birds....
Served with potato gratin and baked butternut....
It was gooooood...i think i'll try the same brine overnight next time, or up the cumin & garam masala. They weren't really evident in the flavor profile. Gonna make some good chicken salad for lunches tomorrow!
Thanks for looking.