Ingredients :
14 lbs Poultry
Brine for twenty-four hrs before cooking
Brine:
Water - Use enough to totally cover the bird.
1/3 Cup Kosher Salt Per Gallon water
1/3 Cup Brown Sugar Per Gallon water
2 Lemons Zest, Cut and Squeezed Per Gallon
2 Oranges Zest, Cut and Squeezed Per Gallon
1/2 Cup Apple Cider Vinegar Treatment per Gallon
1 Bottle Any Fruit Juice total
five to six Crumbled Bay leaves
Palm full Thyme Palm filled with Pepper Corns
4 Tablespoons Honey Per Gallon
Boil the Salt and Sugar about 1 gallon water until dissolved. Allow it to awesome. Mix with all of those other water.
Awesome the brine by further by putting sealed bags of ice inside it. Don't dilute the brine by putting ice straight into it.
Add other ingredients. Submerge poultry and brine for approximately 24 hrs in refrigerator. I typically brine for 12 hrs.
You may also place the brine and poultry inside a trash bag. Squeeze the environment to raise the amount of brine and canopy the poultry. Place it inside a cooler with ice.
An hour or so before you begin cooking, start the fireplace and obtain the primary oven temperature to 225 levels. I love to use mesquite lower within Texas. You should use apple, pecan, hickory, etc. Burn a clear fire that isn't smoldering. This can create clean smoke and provide a great flavor towards the poultry.
Dry Rub (NO SALT!):
1/2 Cup Brown Sugar
two tablespoons fresh cracked pepper
two tablespoons garlic clove powder
two tablespoons ground Thyme
1 Tablespoon ground Sage
1 Tablespoon ground Chile Powder
Recipe:
Remove from Brine, rinse poultry with cold water and pat dry with sponges.
Rub essential olive oil around the outdoors from the poultry.
Separate poultry skin from meat and set rub generously in-between your skin and meat in addition to within the cavity from the bird.
Use any remaining rub around the outdoors from the poultry skin.
Beer Can:
With one Fosters Oil Can beer (I favor the Ale), pour out entire items in beer can into large cold glass and revel in.
Open the top can with durable scissors and fill the can midway with chicken or poultry stock.
Within the can, put bay leaves, sage (fresh for those who have it), 1 Lemon cut, zest and squeezed, fresh cracked pepper.
Place can in smoker, and poultry on the top from the can in order that it sits using its legs lower and also to the leading. The bird will be able to sit by itself, but metal rib racks may be used to stabilize it.
Keep temperature at 225, smoke for half an hour per pound and before the internal temperatures are 165 levels.
Mine required 8 1/2 hrs.
Every 30 minutes spray with a combination of chicken stock, any fruit juice, and apple cider vinegar treatment (ratio 2:2:1)
Remove, let rest, and revel in.
My personal favorite area of the bird was certainly the meat around the back across the spine and close to the thighs.
I chop up the poultry before serving coupled with a feast picking the dark meat in the back, spine and thighs. This poultry was more tender and flavorful than every other baked or fried poultry I've ever had.