- Jul 12, 2016
- 283
- 177
So I usually do slaughter house brine for my thanksgiving bird. This year will be the first time I smoke a whole bird. I usually do a whole bird in the oven and smoke a breast. I have been reading that adding curing salt #1 to brine will add a unique flavor that people love. So if I am not trying to actually cure it but just want to add flavor, how much curing salt should I add per gallon of water? 1/2 tsp? Also, I plan to spatch it and go 275 on my WSM. Any idea on what I am looking at time wise per lb.? I have an 18inch so would halving it be a better option to get a bigger bird to fit? Thanks in advance for any and all help!