Wet brined for 24, allowed to dry in fridge for 12 hours then smoked at 250 with cherry chunks for an hour, bumped to 325-350 for about 2 more to finish. Basted with butter about 15 minutes before finished and pulled at 155-160 in the breast, legs were at 175-180. I did the mad max ice bag trick and it seems to have worked perfectly.
by Mike_513865
3 Comments
Ol green dones well again 👊🏾
Did you cook it direct the entire time or just at the end?
Looks beautiful! How was that crust?