1 10 lb. capon, thawed, rinsed, dried
Brined overnight in:
1 gallon water
1 1/2 c. canning salt (not iodized)
1/2 c. brown sugar
1/2 c. maple syrup
1-2 tbs. minced garlic
1 lg. chopped onion
1 c. orange juice, throw the peels in there, too.
3 tbs. fresh cracked black pepper
1 tsp. red pepper flakes
In the morning, rinse and dry the bird. Prepare:
The juice of six oranges or enough fresh oj to equal 2 cups, mixed with 1/2 c. maple syrup, 1/4 c. Spicy Brown Mustard, and 1 1/2 sticks melted real butter, and 1 tbs. Cookshack Spicy Chix Rub. Set aside 1/4 c. of this mixture, and soak a large piece of cheesecloth with the remaining mixture. Fill a can that will fit the birds butt halfway up with diluted oj concentrate and a couple of tbs. of brandy. Fit the cheesecloth over the bird, tucking the tags up it's butt, then fit the bird over the can. Make sure the cheesecloth is tight on the bird and none is hanging down to catch fire. Stand the bird in the smoker. Smokecook at 225 with 2 oz. hickory for 3 hours, then baste with 1/2 the reserved oj mix. Smoke until the internal temp is 165-170. Remove the cheesecloth and the can, baste again and let rest at room temp for 20-30 minutes. Serve w/cranberry sauce.
