Right after getting a grill and smoker for Christmas, I bought a 12 pound turkey and I intended to smoke it. However, after reading about the brining process and such, yes, I got intimidated and decided to fry the turkey instead (though I will attempt to practice smoke a chicken soon). Anyway...
I love the taste of lemon and Greek herb blends on chicken.
I started by preheating my smoker to 350 F (175 C).
Then I mixed a herb paste for the chicken:
8 ml (1 1/2 tsp) dried oregano
3 ml (3/4 tsp) dried rosemary
3 ml (3/4 tsp) dried thyme
2 ml (1/2 tsp) dried basil
2 ml (1/2 tsp) dried...
I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here. These recipes are well-received and deserving of a WIKI entry.
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion...