Sun Nov 24, 2013 8:28 pm
I'm doing Paxton's brine using one bottle each of Aecht Schlenkerla Rauchbier Marzen and Franziskaner Dunkel Weizen.
I'll pat it dry, rub a garlic/butter/herb mix under the breast skin and then hit it with a commercial rub that I've used a few times to good results.
Once prepped, low and slow in the smoker using cherrywood chips at 225F until its done (165F internal temp).
-B'Dawg
BJCP GM3 Judge & Mead
"Lunch Meat. It's an acquired taste....." -- Mylo