Didn't find a turkey in time for this weekend so we settled for double bag of yardbirds from Sam's. What a beautiful day in the Carolina's for smoking!
Cleaned them up and brined for 12 hours in Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
Pulled from the fridge, rinsed and dried off with some paper towels. Before putting on the can I plugged the neck with onion. I only had one can stand but things worked out and realized a stand really isn't even needed.
Once on the can I injected under the skin a mixture of 1 stick of melted butter, a splash of apple juice and a tablespoon of Jeff's Rib Rub. Found a nice heavy stainless steel injector by Butterball at Lowes a couple weeks ago for $9.99. Love it compared to the plastic one I had and most I've seen like this are $20 to $30.
Brushed the skin with EVO and sprinkled with Jeff's Rib Rub and into the GOSM at 270* with some hickory chunks. At about 2 1/2 hours the internal temp hit 165*. Pulled from the smoker and rested for 30 minutes before pulling and serving. Sorry I didn't get any pictures once I started pulling, the hands were busy and my photography wasn't helping today because I had to do something with that mug of beer at 11 a.m. and she still wasn't happy with that 2 1/2 hours later! lol Of course it didn't help that one mug leads to another!!
These birds turned out soooo moist and the taste was fantastic and my best chicken yet! Even at 270*, the skin was still soft and not crispy. I thought about bumping up the temp over 300* or putting them in the grill for a few minutes to crisp the skin up, but I didn't this time.
Used a couple skewers to keep the wings tucked in and a couple toothpicks to pull the skin back over the ends of the breast.
I don't think it was really necessary but I spritzed (apple juice 4oz and vinegar 2 oz) once at about 1 1/2 hours in when I added a little more water to the pan.
All ready for picken and pulling!
That's really a vampire guest waiting and worshiping the golden goodness!