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Its was all on an offset ran between 220 and 260 started with hickory, last 2/3 with Cherry. The garlic butter injection kept it moist. Best I've done zero game. Giving my wife allot of credit for the spicy, kerk style rub- garlic salt, onion powder, smoked paprika, cayane pepper, dash if...
Yes absolutely the sauteed garlic butter is great for maintaining moisture. Have also tried insisting brine the night before but have to milk out and replace or your over salted
I have a couple breast on now after washing the brine coated the non skin area with olive oil and extra rub to hopefully get that crispness your talking about