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Unread 11-06-2009, 03:00 PM   #7
Rookie'48
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I brine for about 12 hours then let it air-dry in the beer fridge for another 12 hours. Before I take it out of the fridge I set the bird on it's back with a bag of ice resting on the breast for about an hour. Then I give it a good rub inside & out, wrap it in cheesecloth, rub the cheesecloth with butter & put it on the smoker.
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