Fajita style seasoning dry brine. 16lb bird hit the pellet grill at 275F, with a really slow ramp up to 340, before bringing down to 200 at the very end to let it dwell a bit longer before ready to eat. 165F end temp on the breast, 185F on the dark meat. Skin came out crispy, the breast moist.
by WinnerWinnerJKLover
1 Comment
Ohh yeah it gotta be moist.