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I tried to do smoked mac and cheese topped with a bacon weave. Tasted delicious, but it was pretty greasy and a couple of bites was all you could take. 😂

Good morning from Apison!

I use a cup of salt per gallon of water, 1/2 cup brown sugar, handful of peppercorns, 1/3 cup (or so) of Italian seasoning, and boil it all to infuse the herbs.  Before putting it on the smoker, I rub butter under the skin and put onion, celery, and carrots in the cavity.  No injection.  Mop...

LOL! Worked out fine in the end.   Just a little stressful for a bit.

I used this method this year and wasn't impressed.  It wasn't bad...but not nearly as good as the last 3 or 4 years.  As my wife said, nobody didn't like it, but nobody said it was the best they'd ever had like they usually do. I'll post my recipe in the next few days.

Mine just caught fire and the pot was totally empty when I turned it to smoke - 'cause I just painted it from when it caught fire about a month ago. Very little wind...family coming to eat in 4 hours.