9lb Purdue oven stuffer roaster in my #2

[40 caliber]

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!

 

[DivotMaker]

Fantastic, Tom!  Sounds like you found my all-purpose poultry brine!

 

[40 caliber]

yes sir I thought it was yours. I didn't want to attribute to the wrong person and offend. new to the page and all.
we thought about the Mir poire but figured that was for next time. keep it simple up front. one step at a time

 

[DivotMaker]

I think I'm the only weirdo that uses orange juice. lol.  Pineapple juice is good, too!  Try the mire poix sometime...really makes the meat taste great!

 

[swthorpe]

Nice job, Tom!  If you get a chance, try some cherry wood for poultry...that's my go-to wood and imparts a nice sweet smoke.

 

[DivotMaker]

Nice job, Tom!  If you get a chance, try some cherry wood for poultry...that's my go-to wood and imparts a nice sweet smoke.

+1!  Favorite on poultry!

 

[old sarge]

Haven't seen a Purdue bird in decades. Looks good.