I've done them the past 2 years (along with baking hens) and they turned out great, in an electric smoker. I haven't tried to brine them, but both turned out very juicy without doing it. Not sure why, but I've been told to make sure the bird is dry first. I inject with Tony Chachere's creole butter. Cover the outside with Tony Chachere's creole seasoning. 2 sticks of butter inside the body cavity. I put it in a baking pan and place on the top rack. Set the temp at 250 for the first couple hours, then jack it up to 265. I only fill the chip tray one time with apple chips I've soaked in water. Once the breast reaches 165, they're done.
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