jetsknicks1
Smoking Fanatic
I'll post some QView on Sunday, I'd love to get that same color, did you tent it at all during the smoke? I'm using my CharGrill propane with apple chips and it holds nice at 250 so I'm thinking 6 hours for a 13lb bird.
I'll post some QView on Sunday, I'd love to get that same color, did you tent it at all during the smoke? I'm using my CharGrill propane with apple chips and it holds nice at 250 so I'm thinking 6 hours for a 13lb bird.
Lovin the fruit idea BD. Brined overnight, injected with honey garlic and sittin in the fridge till morning. Thumbs UpNo foil tent while cooking. After the breast reaches 165 take it off the grate and put it on the kitchen counter with a foil tent. Let it rest there for about 30 minutes
Looks awesome! Keep us posted on the finished bird! Take your time and remember 165. Looking forward to the next photos. BrianLovin the fruit idea BD. Brined overnight, injected with honey garlic and sittin in the fridge till morning.
Thanks. I found the smoker on sale, this is the 4th smoke and so far everything's been good.Looking good. I use to own one of those smokers. They work great. Keep us posted brother. This has the beginning of being a great one!
Brian
:points:
Looks great. The color is really coming out. AND you just can't beat extra drumsticks. Remember to pull that bird when the internal brest temp hits 165 degrees . Then set it on the counter covered with a sheet of foil for about 30 minutes. It will be nice and juicy . You're on your way to being the backyard hero today! bBout 3-1/2 hours in, you can never have too many legs. I'll check the bird in about 40 mins to make sure it's at 140.
Lol thanks BD, that still remains to be seen but so far, so good.Looks great. The color is really coming out. AND you just can't beat extra drumsticks. Remember to pull that bird when the internal brest temp hits 165 degrees . Then set it on the counter covered with a sheet of foil for about 30 minutes. It will be nice and juicy . You're on your way to being the backyard hero today! b
Howdy DanCan't believe I missed this one, BD. Very pretty bird!
I like the fruit in the cavity. I've been trying to get the Mrs. to put something in that cavity for a few years now ( We still do it in the oven. It's her time to shine ), anything, I'ts just meant for filling! She relented this year and filled it with dressing. After all was said and done, she declared it was the best dressing she'd ever made. (Sigh..). Next year I'm pushing for fruit!!
Points!
Dan
This is the smoked bird.Looks great!
:points:
Thanks Jake!
This will be good for Thanksgiving.