I use a brine of kosher salt & dark brown sugar for 24 hours and let air dry in the fridge for another 12. A cheesecloth bag of fresh garlic, celery, onion & lime is inserted in each end. The pan is filled with a combination of apple cider vinegar and apple juice.
The natural wood charcoal in the Big Green Egg is topped with a load of alder, or pecan, or hickory wood chunks. It's hickory this year!
Here's a picture of the bird at midnight last night to 7 a.m. this morning. It'll be done around 1 or 2 this afternoon! It's about 20 lbs. before defrosting. The bird will come out very moist and flavorful. Don't depend on the pop-up gadgets in the bird, use a proper thermometer!
It'll be done around 1 or 2 this afternoon!Too much! It looks funny standing up like that but that's how it works, right?
Please let us know how it came out. My mouth is watering... :0)
