The BBQ BRETHREN FORUMS. - View Single Post

Mdboatbum · 11-23-2012, 12:14 AM

15# bird. Brined for 24 hours in Apple juice, water, salt, sugar, rosemary and thyme. Dried in the fridge for 24 hours. Smoked in the mini WSM over KBB and hickory chunks at 350˚ for a little over 4 hours 'til it hit 160˚. It was INSANELY juicy.

11-23-2012, 12:14 AM	#59
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC Downloads: 0 Uploads: 0	15# bird. Brined for 24 hours in Apple juice, water, salt, sugar, rosemary and thyme. Dried in the fridge for 24 hours. Smoked in the mini WSM over KBB and hickory chunks at 350˚ for a little over 4 hours 'til it hit 160˚. It was INSANELY juicy.