Gastro Gnome - Eat Better Wherever

What's on the smoker today?

What method did you use? Temps? I’m tossing a whole bird on this weekend.
Brine overnight then covered in kinders buttery herb and garlic rub. Then smoked at 180 degrees for 3 1/2 hours then 30 minutes in the oven at 450. I should have added a foil shield over the bird when I put it in the oven so it didn't get as dark. Also use one of these to perforate the skin for bite through skin.81qv48gNdKL.jpg
 
Brine overnight then covered in kinders buttery herb and garlic rub. Then smoked at 180 degrees for 3 1/2 hours then 30 minutes in the oven at 450. I should have added a foil shield over the bird when I put it in the oven so it didn't get as dark. Also use one of these to perforate the skin for bite through skin.View attachment 334823
Excellent. Not too far off my normal method and temps! I got a new control board for my pellet grill I gotta install this weekend and then letting it rip again.
 
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