I've decided to go with the way brine, smoke, etc.
I've got the bird brining now, with about 1 & 1/2 cup of kosher salt, 1 1/4 cup salt, 2 Tablespoons of Red Pepper Flakes, about a 1 1/2 cup apple cider, & about 1/4 cup pure maple syrup.
I'm curious though as to rinsing the bird after the brine.
Every other time I've brined (about 5 times), I've never rinsed, just patted-down.
I'm also having trouble deciding whether to go for 350 degrees, or the classic 225 degrees. I'm a big fan of low and slow whatever I'm cooking.
What do you think?
I appreciate any and all advice again. Thanks!
UGLY DRUM SMOKER, 22.5" Weber OneTouch Gold, 18.5" WSM (Weber Smokey Mountain)