Bribed in my garage refrigerator for 24 hrs, with a mix of water, apple juice, kosher salt, brown sugar, pepper, and garlic. Pulled out of the brine, rinsed, patted dry, and returned to refrigerator while I got the smoker ready. Rubbed down with olive oil and a generous amount of my spice blend,also added some fresh thyme and rosemary in the cavity. Into a 300 degree smoker with a probe inserted in the thigh. I'm not sure how long it took as I wasn't watching the clock, but I pulled it out when the temp hit 170. It turned out perfect and the breast was so juicy and fall apart tender. Here's a pic.
post #1 of 5
12/25/15 at 4:26pm