mowin
Master of the Pit
I was smoking up some birds for a bbq this weekend, and its only my third time smoking anything, and my first time using my masterbuilt gasser, and these were the main course.
In the brine for 24 hrs, then on WaterinHoleBrew's advice I rinsed em off and put em back in the fridge to help dry out the skin for 6 hrs. Stuck some butter under the skin and rubbed with EVOO, then sprinkled on some rub.
Into the smoker for 4 hrs until the IT hit 165*.
Skin came out darker than my first bird, but this time the skin was tender unlike the first birds skin which was like eating a rubber band.
Meat was soooo tender and juicy, and everyone love them. The only downside..... no leftovers.
In the brine for 24 hrs, then on WaterinHoleBrew's advice I rinsed em off and put em back in the fridge to help dry out the skin for 6 hrs. Stuck some butter under the skin and rubbed with EVOO, then sprinkled on some rub.
Into the smoker for 4 hrs until the IT hit 165*.
Skin came out darker than my first bird, but this time the skin was tender unlike the first birds skin which was like eating a rubber band.
Meat was soooo tender and juicy, and everyone love them. The only downside..... no leftovers.
Last edited:
