PBHoss
Knows what a fatty is.
Had a 20# bird in the freezer and just couldn't stand to go buy a smaller one to try on the smoker. Brined it for two days, buttered under the breast skin, and set it at 250F. Used applewood pellets from Bear Mountain. The breast hit 170F and the thigh hit 165F right about the same time, at 6.5 hours. The cavity held enough juice/fat to make stoopid good gravy. The Wif says I can do this again at any time.
