kevman65
Well-Known Member
- Thread starter
- #1
15.5 pound bird. Dry brine rub under skin and over skin. One stick of butter cut into pats and laid under skin. Smoked at 180* for 3 hours, turned up to 250* for remainder which was 3 more hours. It came in earlier than I thought.
I didn't buy the bird, didn't know the wife was buying one, so it wasn't the optimum size and was already injected with salt. So with that said, had to ditch all that gorgeous, delicious skin because it was too salty. The meat is fine and even after resting for 30 minutes the juices were still flowing out of it.
I didn't buy the bird, didn't know the wife was buying one, so it wasn't the optimum size and was already injected with salt. So with that said, had to ditch all that gorgeous, delicious skin because it was too salty. The meat is fine and even after resting for 30 minutes the juices were still flowing out of it.
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