I have smoked several breasts, either plain smoked or with a little rub, but nothing too involved. This is my first whole bird, brined, then injected with a recipe I found here, thanks travcoman45. I rubbed it down with some Head Country rub (that's pretty damned good stuff!) then into the smoker it went. My MES only goes up to 275 and it did pretty good staying around 265 with the bird in there. The results were fantastic! Very moist, tons of flavor, crisp skin. Oh yeah, we are ready to do the Thanksgiving bird now. Thank you all for the tips! I now have my very first fatty smoking so once it is done that will get posted in the proper forum. Thanks again!
post #1 of 20
11/19/09 at 5:48pm