Brined whole in a gallon of salt/sugar wet brine for 4 hours, then spatchcocked and sprayed with Cornhusker Duck Fat, then liberally rubbed with Meat Church Honey Hog BBQ rub and slow smoked at 220°F for 90 minutes to internal 120°F, then cranked to 375°F to finishing internal temp of 165°F in the breast, rested 15 minutes. Bear Mountain Gourmet pellets, Traeger Pro 780. Moist and tasty.
by AngryTrunkMonkey
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Love a moist bird😂😂
Definitely doing this tomorrow
I can’t wait to do this itll be my first thanksgiving with my smoker