SFoster21 November 12, 2015 Share November 12, 2015 I always do a wet brine and then smoke it, but I don't use a lot of water. I start out with a cider and molasses base and use a bunch of fresh herbs. I then do a dry rub before smoking it apples, garlic, more herbs, and onions in the cavity. I use a combo of apple and cherry wood for the smoke. One year I took orders and smoked a bunch for coworkers.Damn, Lady. Speechless with admiration. 2 Link to comment
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