Well Fay may be stopping me from getting the Lang ready but my GOSM is under cover so rain on me Fay you won't stop the smoke. I brined the 14.5 lb bird last night. Fired up the smoker with apple chips in the smoke box and went in and rinsed the bird and patted it dry then rubbed with some lemmon pepper rub. Into the smoker at 250* for 2 hours then cranked the heat to 330* till it got to 167* internal and then foil tented.
post #1 of 9
8/19/08 at 7:36pm