Setup:
mes 30
mes thermal blanket (20*f out)
sand in pan
AMNPS- hickory + apple
mailbox mod
digi thermometer
vertical roaster
Prep:
14lb bird
slaughterhouse brine for 24h
kept in fridge for another 24h
rubbed EVOO + rub under breast skin
rub all over bird after that
injected with garlic butter
275* the whole time
rubbed up
mounted, trying to fly away (pinned the wings back with toothpicks btw)
in the smoker she goes
something to pass the time
6h, 3m later, boom, 165*! (btw, temp started at 45* and took 3h, 20m to hit 140* IT)
skin is nice n crispy
nice smoke ring
all plated up - my mom took the drippings and made a nice gravy with them (sorry no pic)
mes 30
mes thermal blanket (20*f out)
sand in pan
AMNPS- hickory + apple
mailbox mod
digi thermometer
vertical roaster
Prep:
14lb bird
slaughterhouse brine for 24h
kept in fridge for another 24h
rubbed EVOO + rub under breast skin
rub all over bird after that
injected with garlic butter
275* the whole time
rubbed up
mounted, trying to fly away (pinned the wings back with toothpicks btw)
in the smoker she goes
something to pass the time
6h, 3m later, boom, 165*! (btw, temp started at 45* and took 3h, 20m to hit 140* IT)
skin is nice n crispy
nice smoke ring
all plated up - my mom took the drippings and made a nice gravy with them (sorry no pic)
