Brined this 15 pounder for 24 hours and slapped it on the smoker with apple wood. The first picture is when it was put on and the second is about 3 hours later!
All I did was brine it and rub it with a little chili powder, paprika, and some bird spice(thyme, rosemary, and sage). Put a little olive oil over the skin so it would brown and then let it sit until I checked it with a thermometer.
Looks great! I'm doing my first brine/smoke in the morning, hope it turns out anything like yours did.
What's your brine recipe if you don't mind me asking? Also what kind of wood are you gonna be using?
Looks great! I'm doing my first brine/smoke in the morning, hope it turns out anything like yours did.