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Tried this yesterday and it turned out fantastic. First I brind it for 24 hours in kosher salt and brown sugar. I lightly coated it with salt and pepper and put the bacon over the top to try to help to keep in most of the moisture I put in a whole orange cut into quarters into the cavity and smoke for 5 hours at 250 degrees and used Apple wood and I was very amazed at how tender the bird was and the flavor was sweeter than i expected.I would definitely do this again but maybe inject with butter next time
Edited by smokin hot guy - 12/27/15 at 6:43am