Every thanksgiving we go to my wife’s uncles and I never get the opportunity to cook a bird so this year I decided to smoke one on Saturday. I brined it for 24 hours, let it air dry in the garage fridge for a spell then tossed it on the smoker. I didn’t have any citrus wood so I had to use pecan and a little maple. All in all I was very pleased and so was the family.
Here’s a pic of the bird in the brine. The bucket is compliments of TimBear...thanks pal!
Here’s a shot of the bird after air drying.
This is the bird fresh off the smoker.
Here’s a pic of the bird in the brine. The bucket is compliments of TimBear...thanks pal!
Here’s a shot of the bird after air drying.
This is the bird fresh off the smoker.
