LarryWolfe
Chef Extraordinaire
Didn't get around to brining my bird yesterday, so I injected about 2 quarts of brine this morning and let it air dry in the fridge for several hours. Put onto the WSM at noon, hope to be eating around 6. It's a 13lb natrual bird that I'm smoking in the 245º-260º range with KF and Hickory chunks.