Ingredients
- 1 gallon warm water
- 1 pound kosher salt
- 2 quarts vegetable broth
- 1 pound honey
- 1 (7-pound) bag of ice
- 1 (15-20-pound) poultry, with giblets removed
- Vegetable oil, for rubbing poultry
Directions
Combine the new water and also the salt inside a 54-quart cooler. Stir before the salt dissolves. Stir within the vegetable broth and also the honey. Add some ice and stir. Put the poultry within the brine. breast side up, and canopy with cooler lid. Brine overnight, as much as 12 hrs.
Take away the poultry in the brine and dry completely. Rub the bird completely using the vegetable oil .
Heat the grill to 400 levels F.
Utilizing a double thickness of heavy-duty aluminum foil, develop a smoke explosive device. Place a mug of hickory wood chips in the heart of the foil and collect the perimeters, creating a small pouch. Leave the pouch open at the very top. Set this on the charcoal or around the metal bar within the gas flame. Set the poultry over indirect heat, insert a probe thermometer in to the thickest area of the breast meat, and hang the alarm for 160 levels F. Close the lid and prepare for one hour.
After one hour look into the bird when the skin is golden brown, cover with aluminum foil and continue cooking. Also, after one hour, replace wood chips with second cup.
When the bird reaches 160 levels F, remove from grill, cover with aluminum foil, and permit to relax for one hour. Carve and serve.
Recipe thanks to Alton Brown, 2004