14 Lb Bird
Used the brine in the 101 ( smokin okie)
seperated skin and used the cheesecloth soaked in butter. I also out a little butter directly on the skin and under. Used some coarse kosher salt and pepper mixture and small amount of red pepper with garlic flakes very sparingly on the outside of the bird.
Model 50 Cookshack smoker 4.5 hours @ 250 setting.
used an orange and 1 chopped onion for the cavity
Finished in oven to crisp the skin and to keep warm until serving.
64 degrees outside sunny day.
Hold time about 2 hours
Apperance: Golden Brown with some lighter spots where the cheesecloth was doubled up.
Smell: Like no other
Taste: TBD
Picture: Coming soon.