View Single Post
Unread 10-03-2012, 04:24 AM   #8
is Blowin Smoke!

Join Date: 08-09-12
Location: Spokane Valley, Washington
Downloads: 0
Uploads: 0

yep.........what caseydog said. I personally do the brine, makes a world of difference in my opinion, and I also use a dusting of a little salt, pepper, garlic and sage on the bird as well. A 4 pounder should be pretty quick at 325*-350*, 1.5 to 2hrs would be my guess.
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote