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re: Who’s up early smoking the bird?
Posted on 11/26/21 at 11:35 am to Lambdatiger1989
Posted on 11/26/21 at 11:35 am to Lambdatiger1989
Bird went on at 7:00am. Dry brined, seasoned with Cattleman's Ranchero seasoning, basted with a rosemary and thyme infused butter, smoked at 300deg on the Masterbuilt 1050. Post Oak was the wood of choice but just a little of it. Took ~3.5hrs for this 18lb'er. Skin was NICE and crispy.
This pic is when the bird was at 150 in the breast.
This pic is when the bird was at 150 in the breast.
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