Brined 15lb bird in a apple cider brine last night (apple cider, apple cider vinegar, quartered oranges, fresh ginger, garlic, rosemary, thyme, sage, salt and brown sugar). Cleaned off the bird this morning injecting it with Cajun Injector garlic and butter mix; added Malcom Reed's AP and BBQ dry rubs on the outside.
Threw it on pellet smoker at 180 degrees to get some good smoke on it; for 1 hour. Then cranked heat up to 300 degrees, placed bird on top rack with a drip pan below. Put in 2 bottles of Angry Orchard Apple Cider and a can of chicken broth to drip pan. Then basted bird every hour.
Just removed bird from the pit. ChefAlarm showing IT of 159 degrees. Will let bird sit for 30 minutes and coast to IT 165ish.
Threw it on pellet smoker at 180 degrees to get some good smoke on it; for 1 hour. Then cranked heat up to 300 degrees, placed bird on top rack with a drip pan below. Put in 2 bottles of Angry Orchard Apple Cider and a can of chicken broth to drip pan. Then basted bird every hour.
Just removed bird from the pit. ChefAlarm showing IT of 159 degrees. Will let bird sit for 30 minutes and coast to IT 165ish.
