- Joined Mar 6, 2006
Oh yea it was 4 64oz cranberry pomegranate juice 2 cups kosher salt and I brined it for 18 hours, (it was a 14.25# bird) smoked it for about 6 and 1/2 hours @ 250
I brined it for 18 hours in cranberry-pomegranate juice, I have tried chunks in the cast iron box that comes with it but not with much luck. Instead I make a heavy duty aluminum foil pouch and fill it with dry chips and set it on the little rack that holds the cast iron box directly above the flames. This bird used 3 pouchesThanks for sharing a colorful post, that is one eye-catching bird. How long did you brine before the smoke?
I noticed you're using a GOSM gasser, have you tried using wood chunks? Less loading time and longer buirns than chips.It's all good my friend.
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