Brined this 12 #'er using the SlaughterHouse method. Then did a compound butter rub with a little more rub on top overnight. Stuffed with onions and apples. Took 6 hours in a howling wind to hit 175 in breast and 185 in thighs. Came out very well, juicy and tender throughout with nice color. Only thing missing was some gravy for the stuffing......
ready for the smoke
used a drip pan and a rack
side shot....love them wings
breast meat not my favorite but this was tender
one more, breast up....still steaming
and chocolate cheesecake for dessert.....thanks for looking
ready for the smoke
used a drip pan and a rack
side shot....love them wings
breast meat not my favorite but this was tender
one more, breast up....still steaming
and chocolate cheesecake for dessert.....thanks for looking