Celebrated Thanksgiving early this year. This was a two day dry brine. Thin coat of olive oil and seasoned with Honey Hog. Smoked at 300° and increased to 350° for the last 30 mins. Pulled it at approx 153° and let it rest. It was delicious. The skin could have been crisper, but for my first bird, I'm happy with how it came out.
by Agitated_Olive_2618
3 Comments
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She’s shy.
How long did you cook for