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I like the better choice option as well. Just cook the bird all the way through. I’m a little hesitant to slice the bird into pieces (as another fine gentlemen suggested) as I feel you loose a lot of the juice when slicing. I wonder if keeping the bird in full, crash cold it in ice, refrigerate...

I was planning on Brining which is great that it essentially cures the meat. What if I brined it, Kept it to as close to under 40 degrees (lots of ice!) and then finished cooking for 3 - 4 hours? If I did go this route, how long of smoking/what internal temperature do you guys suggest to max out...

Greetings everyone! This is my first post here and I did a little research around the forum before posting this question. Seems that to have good smoke flavor i should have the temperature at 225 for about 2 hours and then crank it up to fully cook. But before I crank it up, let me tell you I...