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Did (2) chickens and a turkey breast. Both were cooked indirect at about 325 for close to 2 hrs with 3 Cherry wood chunks (Probably could have done 4 but the smoke taste was just enough). The turkey breast was 162 when I pulled it off. I brined the chickens overnight in a simple recipe of sugar and kosher salt. This made all the difference in the world with the taste of the chickens. Birds were seasoned with a light coat of EVOO and Dizzy Pig Raging River (this stuff is phenomenal). I added apples and onions to the cavity of the turkey and cooked it on a V-rack turning it about halfway through the cook. I have a large family of Cajun and Italian cooks and they were picking when I was trying to carve the birds so I guess this was a winner. We also had all the normal fixins; dirty rice, corn pudding, rolls, cornbread dressing, Makers Mark, Weller, Crown. Should have taken more pics but things were nuts. Hope you all had a good one.