quote:Originally posted by VA Slim:
1) SM040
2) 12.5 8% enhanced from Kroger
3) 30 hrs in the brine recipe that Stuart from Cookshack posted on Facebook: Kosher salt, brown sugar, pepper, garlic, molasses, honey, apple juice and water. I added some onion, orange and rosemary sprigs. Drained and set to dry for a day in the fridge. Rubbed compound butter under the skin all over the breast and as far down to the thighs as possible. Rubbed the outside with olive oil and Blacks BBQ rub and coverd with a butter soaked cheesecloth.
4)Smoked with 3 oz applewood @ 275. Pulled the cheesecloth @ 2.5 hours
5)Total cooktime was 3 hours 40 min. Pulled and FTC'd when the breast was 162 and the thighs were 184. FTC'd for just under an hour while everything else finished.
6) Very juicy and tender, subtle smoke. The skin was rubbery but I expected this.
I should have pinned the skin, it pulled back and exposed the breast meat a bit to much.
Looks like the pic I posted was way too big, let's try this again!.
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