After reading numerous postings here on turkey, it seems as though people are getting mixed results. This added to my nervousness (is that a word?) as I would be cooking my first turkey in the PBC for a crowd of family on Fathers Day. And pork butt, but that was in the egg so I won't talk about that here. I was apprehensive and almost didn't do it, but man am I glad I did!
My brother picked up a 21lb bird and the adventure was underway. Stuffed the cavity with lemons, apples, and onions. Covered the bird in peanut oil and rubbed it down with Plowboys Yard Bird Rub. I thought about injecting the breast in an attempt to keep it from drying out, since the bird hangs breast down in the PBC, but I decided against it because the chicken I cook on the PBC is always juicy.
Put one fist sized chunk of cherry wood and one fist sized chunk of Apple wood and two quartered onions on the fire. Hung the bird and now we're cookin!
4 1/2 hours in I had to add a small chimney of lit coals ( I still don't understand why this happens to me, I'm always having to add coals on longer cooks when it seems others don't have to). Pulled the bird at 6 hours 35 minutes, tented and let rest for 30.
Results: AMAZING! Every part of this bird was flavorful and juicy. PBC loves birds!
I want to thank everybody that posts on this site. If not for you, my learning curve would be crazy. Can't thank you enough for all the help, ideas, and instruction.
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