Well heres my X-mas smoke job. I brined these 4 birds for 16 hours with lemon and lime and kosher salt.
Washed them good and into the Y-sauce original for 5 hours. I put them upside down and filled the cavity
and kept basting them. Now onto the smoker till 170* with apple,cherry and maple wood combo. I took the
leftover Y-sauce and reduced it down for a mop. I had a hummingbird keep watch over the smoke or he just
liked the warmth, not sure. And of course here's the qview. Enjoy and Merry Christmas to all!
Washed them good and into the Y-sauce original for 5 hours. I put them upside down and filled the cavity
and kept basting them. Now onto the smoker till 170* with apple,cherry and maple wood combo. I took the
leftover Y-sauce and reduced it down for a mop. I had a hummingbird keep watch over the smoke or he just
liked the warmth, not sure. And of course here's the qview. Enjoy and Merry Christmas to all!