ScottyDaQ
Master of All
Got a 16 pound bird, but didn't read the package close enough, and found out that it was pumped with solution. I wanted to brine for flavor, so I cut the salt content of the brine in half and used apple juice, maple syrup, homemade stock, oranges, apples, onion, garlic, allspice, cloves, rosemary, and thyme. Let it soak for 24 hours.
I put the bird on over Royal Oak briquettes, 1 chunk of maple, 1 chunk of apple. I couldn't find any cherry. Kept the WSM at 300.. Done at 163 in the breast.
All the flavors from the brine really came through, and the bird was extremely moist and juicy. Yeah Cliff, that's your family's asparagus casserole in the background (love it!). I carved it up into the breasts, thighs, drums, and wings, wrapped it up and headed over to where we were eating. The reactions were "OMFG!" ... "Soooo Good" and and bunch of happy "MMMMMM'ing.
I put the bird on over Royal Oak briquettes, 1 chunk of maple, 1 chunk of apple. I couldn't find any cherry. Kept the WSM at 300.. Done at 163 in the breast.
All the flavors from the brine really came through, and the bird was extremely moist and juicy. Yeah Cliff, that's your family's asparagus casserole in the background (love it!). I carved it up into the breasts, thighs, drums, and wings, wrapped it up and headed over to where we were eating. The reactions were "OMFG!" ... "Soooo Good" and and bunch of happy "MMMMMM'ing.