New to the forum here, but a lurker for a while. I figured it was time to share.
after finding a cool brine here (sorry I don't remember which post) of rosemary, saltwater , some orange juice etc.. we wanted to try it out. We brined it for 4 hours. We added a rub. I used some rub I had from the Memphis restaurant Rendezvous that I bought on line. We also had a beer can stand so we decided to use lemon lime soda instead and set 3/4 of a can into the cavity in the stand. We cranked the smoker to 250 and let it wait till 165 at the breast. 5.5 hours later it was there. it was a little later than expected but worth the wait! The skin looked great but didn't have any crispness as we know.
I used about 3 ounces of apple wood which seemed to be the right amount of smoke taste. it was moist and tasted wonderful. I gave have the bird to my neighbor. he shared it with his brother in law who is a fellow smoker (but would not lower himself to electric, haha). He thought the meal was awesome! You gotta love it!
I am still learning my woods and what goes with what. this seemed to work!
