caliking
is Blowin Smoke!
Howdy.
Will be smoking a brined 12lb bird on the UDS this year. Brine is a combo of SmokinOkie's and PatioDaddio's. Will smoke with a couple of chunks of cherry at 350-375°F. As always, the Brethren have provided stellar advice/info!!
Can't figure out how long i should smoke it for. I was budgeting for 3-4 hours, but reading various threads, that may be too long. Planning to eat at 8pm tonight, so I don't want to have to figure out how to keep the bird warm if it gets done too early, and risk losing the crispy skin.
I know brined birds cook faster from the one time i tried it several years ago. Does the 13min/lb estimation for cooking time still hold?
TIA! and Happy Thanksgiving to everybody!!
Will be smoking a brined 12lb bird on the UDS this year. Brine is a combo of SmokinOkie's and PatioDaddio's. Will smoke with a couple of chunks of cherry at 350-375°F. As always, the Brethren have provided stellar advice/info!!
Can't figure out how long i should smoke it for. I was budgeting for 3-4 hours, but reading various threads, that may be too long. Planning to eat at 8pm tonight, so I don't want to have to figure out how to keep the bird warm if it gets done too early, and risk losing the crispy skin.
I know brined birds cook faster from the one time i tried it several years ago. Does the 13min/lb estimation for cooking time still hold?
TIA! and Happy Thanksgiving to everybody!!
