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Unread 10-04-2012, 08:15 AM   #2
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
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I usually brine the bird then rince and let it dry uncovered in the fridge overnight then herbed butter inside and out with a touch of dry rub or some type of chix seasoning. I usually don't smoke a bird I grill or use my rotisserie and add a chunk of wood to the coals if I'm looking for a smoke flavor. Yes briqs leave much more ash.
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