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Soaked over night in an Apple Juice Seasoned Brine. Dry rubbed and Topped with an Alabama White Sauce
Cooked for approximately 4 hours at 220 degrees on a gas grill with an A-Maze-N 5x8 tray filled about a third full with Camp Chef Apple pellets.
I just got these (Amazon Prime for $17.36 for a 20lb bag) this weekend and smoked some chicken yesterday.
1. Better smoke than the Amaze-n stuff
2. Seemed to burn faster tho.
3. Great price for the quantity.
I agree with the consensus, 20lb's seems a bit large. I always stay under 12lb's for mine.
Last year I did one in an Apricot juice brine, put some apricots and habanero's in the cavity.
I like to use a fruit wood or pecan for the smoke, it was pecan for last year's turkey.
A few clean up items, then it's dismantle and off to powder coat. While the kart is off getting some color, I'm gonna re-engineer my old smoker up front to be a dedicated grill. More pics to follow on that...
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