Or better yet, two at a time.
Bet it's been too long.
Well, I'm gonna show you a “No Fail” way.
This is taking Smokin' Okie's Cheesecloth Turkey to another level.
Ya gotta get things planned out, so that there will be no interruption.
Gotta get her all wet.
OOPS, gotta cool her off for a bit. Like 24 hours. LOL.
I know she is still wet, so ya gotta pat her dry.
And put her stockinettes on.
I can see this is getting over my head, so let's get to the finish.
Don't go there. LOL
On the plate with a Smoky Sweet Tater, Butter, Dark Brown Sugar and Cinnamon.
Got some of my Smoked Roadhouse Greens and Hot Vinegar to kick it up.
Oh yeah, forgot the money shot. MICKEY's to wash it down with.
For every 1 gallon of water, add:
1/2 cup Kosher Salt
1 cup Granulated Sugar
1 cup Brown Sugar
1/4 cup Lemon Peel Granules
1/4 cup Cracked Black Pepper
1 Tbsp Red Pepper Flakes (optional)
1 Tbsp Cure #1 (Pink Salt)
Stir thoroughly until clear amber color, pour over meat.
Weight down with a partially filled 1 qt or 1 gal. Ziploc bag or bags to keep meat immersed
Curing times vary, but generally overnight for pieces and 24 hours for whole chickens.
Rinse and pat dry.
Apply softened butter under the skin. (optional)
For the Chicken:
Smoker temp will be around 225° - 235°.
Baste with a mix of butter, Lemon Pepper (No Salt preferred) and Ground Red Pepper (optional)
Internal Temp in the breast will be 160°, thigh will be 170° or thereabouts when done.
Thanks for lookin'. Now go git her in the sack.