;
;
;
;
;
;
The end product was smokey and sweet. Not salty at all, which was a challenge since I brined a Butterball that was already injected with salt water. Since it took in two cups of the honey/salt/mixed spices brine in 7 hours, it tells me Butterball people did a crappy job
The sweetness in the meat and drippings was probably a combo of the brown sugar on the skin, under the skin on the breast and honey brine. Very moist. Don't know if due to brine, bacon, aromatics in the cavity, or the chicken stock in the drippings pan that steamed. Cooked at 300 degrees for 3 hours until the breast hit 165. I used one cherry chunk, one apple chunk and a few handfuls of small apple tree twigs. Kingsford in a 1/2 Minion with a full chimney lit and dumped on top.
All in all a very fun, but slow smoke. We were tired for not getting to bed early the night before. I was up until almost 5am before hitting the rack for a few hours. Now that the chaos of Turbacon 08 is over, bring on Christmas 08. Yeehaww!!!! Black Friday starts in 2.5 hours. Will be in Leesburg Outlet stores!!!!!!
