It's Christmas now! Looks fantastic Pops! Any pointers on cooling/resting? I tend to rush it. Last bird I cooled uncovered until cold and then wrapped but wonder if an overnight uncovered to degass/rest might be better.
I chill for at least 24 hours; in this case I finished cooking Saturday evening and 'put them to bed' in the back fridge and didn't bring them out to process until Tuesday at 12:30 pm, put the parts'n'pieces back in at 3:30 pm Tuesday, after cutting up the thigh meat. Then, today, (Wednesday), brought out the breasts to slice at 12:00 noon, finished them at 3:30 pm and back in the fridge. It is all about planning and keeping good Smoke Log records from year to year to refer back to. Where do you get a 'Smoke Log'? Right here!
http://smokingmeatforums.com/index.php?threads/cooking-log-pdf-file.100311/
by TulsaJeff
Of course, just fill out the sections you need to remember!