- Jan 22, 2010
- Reaction score
they've been in the brine a good 18 hours.
the brine is a secret recipe that i'll give up.
brown sugar, salt, fresh thyme, sage, some rosemary, a couple halved oranges and lemons, crushed garlic too. smelled great honestly.
so into the smoker. thigh on top, may put the larger breast on the bottom mid way through.
various sources have the best cooking temp between 225 and 250, so i'm in there.
i used a blend of chips, mostly Hickory but some Peach and Apple in there for good measure. bring out some of the sweet.
hours to go, probably 4-6 but i'll insert my probe (oh you bet i will) around 3 hours in.