Brine overnight for at least 12 hours. Follow recipe below. Remove from brine and inject with Tony Chachere's creole butter. Use any type of poultry rub. I use apple wood and smoke at 275 to 300 until breast internal temp is 165.
Brine Recipe
2 gallons of tap water
1 cup Brown Sugar
1 cup Molasses
1 cup Honey
1 ½ cup Salt
¼ cup BBQ Rub
3-4 Bay Leaves
Fresh Thyme Bundle
I inject with Kosmos bird brine and let them set overnight in a gallon zip bag. Prior to the brine I cut them in half and trim the large chunks of fat. When It's cook time hit them with a nice rub under and on top of the skin where you can. I have won some trophies with this method.
No brine. Inject with a jalepeno creole butter. Use a rub called Clucker Duster from Sucklebusters. Do the beer can method. Pour half the beer out, add rub into can and cook the bird sitting up on the can.
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