Originally Posted by El Ropo
Many people suggest not trussing the bird. This allows dark meat to get more heat and better color in the crotch area. End up with pefectly cooked bird instead of overcooked breast and undercooked legs/thighs.
Thanks. As I read it seems split 50/50. I'm looking for the crispy skin and an even cook. Going to brine it no doubt but now still reading on trussing. Will I have a space issue with a 16-17lb bird on my 18.5? I think it should be fine. Could I smoke it in the pan? I will have a brisket on too and last year we didn't catch any drippings to make the gravy.
WSM 18.5, 22.4 Weber Gold | Beers on tap Green Chile & Altbier
Last edited by SourHopHead; 11-14-2012 at 07:37 AM..