used the BGE for the second year running. Used the recipe on the egg website. came out great. My only complaint was it was a little salty. I would substitute garlic powder for the garlic salt on the rub that is put on at the end of the cook.
Bob
We did a breast on the BGE and had a full turkey in the roaster. Brined overnight (I think it was just basic trader joe’s brine). Pats of butter between meat and skin, dry rub of celery salt, paprika, and pepper. Smoked at 325 with some chunks of apple wood. Cooked to 160 internal temp and then rested for about 1-2 hrs. on cookie sheet covered with foil.
Came out great!
We did the Aaron Franklin recipe on the Egg (from his youtube videos). I think I’ll cut back a little on the salt in the rub next time (probably enough in the brine) but it was came out great.
This happened to my cousin in Smyrna. It took him two hours to unthaw it. Poor guy.