20lbs bird...soaked in Tip's brine for about 30 hours. Garlic pepper butter rubbed under skin with a light oil pepper, garlic, and paprika rub on the skin. Used a basic spritz of apple juice and cider vinegar. While it cooked faster than I hoped, a short little plateau at 155 gave me about an extra hour in the smoker. It's wrapped in foil now and we'll be eating it in about an hour!
post #1 of 5
11/26/09 at 5:00pm