First Try Yard Bird

[jimmy jam]

Thanks to all who helped me pull this off(Chef Willie and a few others). Photo stream coming...

 

[jimmy jam]

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• jimmy jam
• Dec 25, 2013

Brined, dried, trimmed, and dressed.

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• jimmy jam
• Dec 25, 2013

Rubbed and wrapped, ready to go!

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• jimmy jam
• Dec 25, 2013

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• jimmy jam
• Dec 25, 2013

This was so much easier than wood chips every half hour, but I slightly overloaded the pellets.

 

[jimmy jam]

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• jimmy jam
• Dec 25, 2013

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• jimmy jam
• Dec 25, 2013

9 hours later at 230 degrees, internal breast temp 163.

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• jimmy jam
• Dec 25, 2013

 

[jimmy jam]

Last photo was the start of my stock for gravy, some of my photos didn't save, so I don't have the final after the finish off in the oven. I made one crucial rookie mistake by not cutting away the membrane that was sealing the neck hole shut, so no airflow through the cavity = thighs still pink towards the inside upon carving. I cut them free, loaded them on a cast iron skillet, doused with drippings, and under the broiler for 5 minutes.