Hey SMF family and friends. So I smoked two birds with 16 oz cans of bud 2/3 full with rosemary, garlic, and essence of emeril(I am working on new spices and rubs). I didnt have time to brine, but I used a injector for the first time, with butter, garlic, white pepper, and essence. I rubbed it down with olive oil and the spices i was using, and the left over butter. I cooked three hours total about 1 to 1.5 hours of hickory and apple smoke. The skin was crispy and held most of the smoke flavor, the dark meat was tender and juicy, the white meat was tender and juicy in spots with some spots that were a little dry. I grilled vegtable kabobs and ran out of time so I whipped up some fake loaded mashed potatoes from the grocery store. My smoking temp was between 2and 225 and my roasting temp was between 250and300. I would invite you all but it is gone. I welcome any tips or tricks of the trade .Happy Smoking Rick
