Originally Posted by Foxfire
I'll be curious to see what you do, I have a 23# bird in the freezer I picked up day after Thanksgiving. Pix pls!
I did a 21# about 2 weeks ago and it came out unbelievable. I used emeril lagasse's recipe for brine and let it soak for 2 days (pulled the skin away from all of the meat first). Then I rinsed and dried and put ice packs on the breast while I got the bbq pit fired up (an hour or so).
Then I rubbed oil all over and under the skin and rubbed with spice, throttled up the wsm 22 to 325 and threw it the top rack. Didn't open the lid until the thermometer hit 175 in the thigh.
Results? Moistest, juiciest, tastiest bird that I've ever tasted. Flavor was unreal, skin was crispy, smoke ring in the breast meat was killer. Prob could've used some foil at the end for aesthetics but it was devoured in record time. Zero leftovers from a 21# bird!
Also, I used some apple chunks to flavor up.