megalomaniac
Well-Known Member
Not sure why, as I do it the same way each time, and they all turn out great, but this bird was the most tender and juicy I've ever had.
18lb er
Brined for 14 hours with Italian seasonings and garlic in the brine
Basted in olive oil, Tony's, and a bit of brisket rub
Smoked at 240 for 6 hours to 160. Egg shut down and bird left in egg while we went to church. Pulled it off after church and it was still hot.
Leftovers for days, and gonna make some incredible gumbo out of the back meat and scraps!
18lb er
Brined for 14 hours with Italian seasonings and garlic in the brine
Basted in olive oil, Tony's, and a bit of brisket rub
Smoked at 240 for 6 hours to 160. Egg shut down and bird left in egg while we went to church. Pulled it off after church and it was still hot.
Leftovers for days, and gonna make some incredible gumbo out of the back meat and scraps!