This is what you need

• 1 gallon water (divided)
• 1 cup salt (or 1 1/2 cups Kosher or coarse salt)
• 3/4 cup sugar
• 1 large lime
• 1 lemon
• 1 orange
• 1 onion (cut into thick slices)
• 4 cloves garlic (crushed)
• 4 bay leaves
• 1 tablespoon thyme (dried)

In a big saucepan, bring 4 cups of water to a low boil, add the salt and sugar and stir until both are completely dissolved.. Then add the rest, stir and simmer for 30 mins. Add the rest of your cold water and put it in the fridge for an hour.. Then put your bird in to brine overnight.

Tomorrow morning you need this. First wash that brine off your bird with cold water. Spatchcock that beast. While your smoker is getting going dry rub it with this (my go-to rub, you wont need to use all of it, lightly dust the bird)

• 1/2 cup paprika
• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 tablespoons mustard powder
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 2 tablespoons black pepper
• 1/4 cup garlic powder
• 1 tablespoon cayenne pepper

Melt 1 stick of butter and get a 12 oz can of Dr. Pepper.. Mix the butter and the soda, inject the breasts and thighs with that concoction.

No low and slow with poultry.Keep your grill at 350 and smoke it until you get 160 internal temps in the breast then pull it off and let it rest for about 30 minutes before you carve it. Should take like 4.5 hours from pulling it from brine to carving.

I like a mixture of oak, alder and fruit wood for this.

This is what you need

• 1 gallon water (divided)
• 1 cup salt (or 1 1/2 cups Kosher or coarse salt)
• 3/4 cup sugar
• 1 large lime
• 1 lemon
• 1 orange
• 1 onion (cut into thick slices)
• 4 cloves garlic (crushed)
• 4 bay leaves
• 1 tablespoon thyme (dried)

In a big saucepan, bring 4 cups of water to a low boil, add the salt and sugar and stir until both are completely dissolved.. Then add the rest, stir and simmer for 30 mins. Add the rest of your cold water and put it in the fridge for an hour.. Then put your bird in to brine overnight.

Tomorrow morning you need this. First wash that brine off your bird with cold water. Spatchcock that beast. While your smoker is getting going dry rub it with this (my go-to rub, you wont need to use all of it, lightly dust the bird)

• 1/2 cup paprika
• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 tablespoons mustard powder
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 2 tablespoons black pepper
• 1/4 cup garlic powder
• 1 tablespoon cayenne pepper

Melt 1 stick of butter and get a 12 oz can of Dr. Pepper.. Mix the butter and the soda, inject the breasts and thighs with that concoction.

No low and slow with poultry.Keep your grill at 350 and smoke it until you get 160 internal temps in the breast then pull it off and let it rest for about 30 minutes before you carve it. Should take like 4.5 hours from pulling it from brine to carving.

I like a mixture of oak, slider and fruit wood for this.

This is what you need

• 1 gallon water (divided)
• 1 cup salt (or 1 1/2 cups Kosher or coarse salt)
• 3/4 cup sugar
• 1 large lime
• 1 lemon
• 1 orange
• 1 onion (cut into thick slices)
• 4 cloves garlic (crushed)
• 4 bay leaves
• 1 tablespoon thyme (dried)

In a big saucepan, bring 4 cups of water to a low boil, add the salt and sugar and stir until both are completely dissolved.. Then add the rest, stir and simmer for 30 mins. Add the rest of your cold water and put it in the fridge for an hour.. Then put your bird in to brine overnight.

Tomorrow morning you need this. First wash that brine off your bird with cold water. Spatchcock that beast. While your smoker is getting going dry rub it with this (my go-to rub, you wont need to use all of it, lightly dust the bird)

• 1/2 cup paprika
• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 tablespoons mustard powder
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 2 tablespoons black pepper
• 1/4 cup garlic powder
• 1 tablespoon cayenne pepper

Melt 1 stick of butter and get a 12 oxz can of Dr. Pepper.. Mix the butter and the soda, inject the breasts and thighs with that concoction.

No low and slow with poultry.Keep your grill at 350 and smoke it until you get 160 internal temps in the breast then pull it off and let it rest for about 30 minutes before you carve it. Should take like 4.5 hours from pulling not from brine to carving.

I like a mixture of oak, slider and fruit wood for this.

This is what you need

• 1 gallon water (divided)
• 1 cup salt (or 1 1/2 cups Kosher or coarse salt)
• 3/4 cup sugar
• 1 large lime
• 1 lemon
• 1 orange
• 1 onion (cut into thick slices)
• 4 cloves garlic (crushed)
• 4 bay leaves
• 1 tablespoon thyme (dried)

In a big saucepan, bring 4 cups of water to a low boil, add the salt and sugar and stir until both are completely dissolved.. Then add the rest, stir and simmer for 30 mins. Add the rest of your cold water and put it in the fridge for an hour.. Then put your bird in to brine overnight.

Tomorrow morning you need this. First wash that brine off your bird with cold water. Spatchcock that beast. While your smoker is getting going dry rub it with this (my go-to rub, you wont need to use all of it, lightly dust the bird)

• 1/2 cup paprika
• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 tablespoons mustard powder
• 1/4 cup chili powder
• 1/4 cup ground cumin
• 2 tablespoons black pepper
• 1/4 cup garlic powder
• 1 tablespoon cayenne pepper

Melt 1 stick of butter and get a 12 oxz can of Dr. Pepper.. Mix the butter and the soda, inject the breasts and thighs with that concoction.

No low and slow with poultry.Keep your grill at 350 and smoke it until you get 160 internal temps in the breast then pull it off and let it rest for about 30 minutes before you carve it.

I like a mixture of oak, slider and fruit wood for this.