All Big 10
5 Year Member
...and it was incredible. I brined it in a half gallon of apple cider, a cup of salt and topped off with water with aromatics and some halved apples floated in the brine for 24 hours. After the brine, I liberally rubbed it (@Red Dead Redemption, there's a softball for your next out of context quote ) and injected it with Cajun butter. I used apple wood for my smoke and left it on for about 5 hours at 225 until it reached 165° internal. I then placed it under the broiler for a couple of minutes to crisp the skin. That may have been the best I've done, thus far. I just finished the last of it for lunch, today.