- Aug 24, 2017
- 14
- 13
Got me a 15lb from Hillshire Farms... frozen @ .29 a lb.
2 day refrigerator thaw.
15hr brine in Fire & Flavor’s Apple Sage brine kit on amazon
Dry patted, and let sit back in fridge over night. NO injection... actually forgot.
Stuffed it full of apple, lime and lemon slices. Rubbed down with Weber’s Beer can chicken seasoning rub found at any grocery store.
Preheated smoker to 230.
Smoked in my MES30 at 230 using Apple/Cherry wood mix until internal temp reached 160. Which ironically only took 5 hrs. I thought it was going to take longer. My ThermPro doesn’t lie. :)
Friends and family LOVED it.
2 day refrigerator thaw.
15hr brine in Fire & Flavor’s Apple Sage brine kit on amazon
Dry patted, and let sit back in fridge over night. NO injection... actually forgot.
Stuffed it full of apple, lime and lemon slices. Rubbed down with Weber’s Beer can chicken seasoning rub found at any grocery store.
Preheated smoker to 230.
Smoked in my MES30 at 230 using Apple/Cherry wood mix until internal temp reached 160. Which ironically only took 5 hrs. I thought it was going to take longer. My ThermPro doesn’t lie. :)
Friends and family LOVED it.
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