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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-12-2018, 09:45 AM   #16
LloydQ
is One Chatty Farker

 
Join Date: 12-12-16
Location: Vicksburg, MS.
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Here's my practice run. I was pretty pleased. Hung it on the WSM over some lump and cherry chunks.
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Old 11-12-2018, 11:42 AM   #17
darita
is one Smokin' Farker
 
Join Date: 08-01-10
Location: Roseville, CA
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Lloyd, nice job! Nice color. I think if I still had my WSM, I'd be doing that way as well. Super nice looking bird. How's the skin when you cook that way?
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Old 11-12-2018, 03:38 PM   #18
LloydQ
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Join Date: 12-12-16
Location: Vicksburg, MS.
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Quote:
Originally Posted by darita View Post
Lloyd, nice job! Nice color. I think if I still had my WSM, I'd be doing that way as well. Super nice looking bird. How's the skin when you cook that way?
Not bite through, but I rarely eat the skin anyway. I wet brined it from 7:00 AM until I put it on at 4:00, and I got some good flavor throughout. Rinsed, patted dry, rubbed it with oil and hit it with some Heath Riles' Cherry Rub. I will put a little more smoke on the next one, but again, I was pleased with this one.
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