View Single Post
Old 11-06-2009, 03:00 PM   #7
Quintessential Chatty Farker

Rookie'48's Avatar
Join Date: 11-12-06
Location: Des Moines, Iowa

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.
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club
Judge Number 6 competition BBQ team

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote