Originally Posted by Untraceable
24hr brine (basic salt-sugar, threw a bunch of garlic powder in with it)
spatchcocked, removed the leg quarters (only holding on my skin anyways)
Injected half with Tony Cacheres Cajun Butter
Injected other half with clarified butter
When it got close to done (130ish in breast), I threw into a foiled pan with 1/2lb butter chunks on top and covered with foil.
Clarified butter side was near perfect. Cajun butter side was overly salty with a fake cajun flavor going on.
shot for 300+ top rack
Thanks! That just helped me make my mind up about screwing with the injection. Just going to use butter only for the injection, then aromatics in the cavity and simple spicy rub on the outside. It just occured to me that I don't want to be using anything unnatural if I've paid so much to have an organic bird (SWMBO made me get it since it was so good last year)
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)