42BBQ
is Blowin Smoke!
Hadn't fired ip the MC stickburner in a while. Brined it in PattioDaddio's turkey brine, drained, and rubbed with MC spicy BBQ dry rub. Fired up the offset with lit K and oak splits. Threw the bird on when I had temps showing around 315* on the pit. Kept temps between 310 and 335 for about three hours. IT at 170 to 165 and pulled it. Rested for an hour in a cooler, carved and served. Thanks for looking.
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