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Unread 11-22-2012, 10:16 AM   #20
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Join Date: 06-18-12
Location: Virginia Beach, VA
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About to fire up the WSM for one bird. The other will be braised on the gasser

Dry brined for 30-ish hours and left overnight in the fridge to dry the skin



Using pecan chunks buried in the fire ring, with pecan shells on top
Take lots of naps now. You'll wish you had later.

seadad's smokehouse

Brinkmann Dual function grill, Weber SJS converted to mini WSM, a 18.5" WSM, 18.5" Frankenweber pizza oven & a super-duper fast flame thermapen.
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Thanks from:--->