Quote:
Originally Posted by cmcadams
I brine then refrigerate to let the skin dry, then put herbs under the skin and aromatics in side the cavity, then smoke, then remove and foil and cooler if needed, then carve, then eat, then make leftovers, then make more leftovers, then eat another sandwich, all the while taking photos.
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Exactly!!
And as mentioned before, ice on the breast for 20 minutes, not more, not less. The breast and the thighs finish at the same time. I use the Mad Max recipe and he knows his stuff, it's Excellent!!
