Find a good flavored brine and let the birds sit for two to three days. I just take an empty fridge drawer line it with a new trash bag fill it with my brine and the chicken or turkey. Then tie off the bag so the juice doesn't flow out and stick the drawer right back from where you got it.
The bark looks way darker in this photo than it was. Looks burnt here, but it wasn't. Got a decent smoke ring for a piece of meat cooked to medium
Was an odd cook. Results were good but process had some surprises along the way. Had a big carryover cooking effect after I pulled from grill. Pulled at 130 at thickest point and internal went up to 135.
Next week: chicken and ribs for friends. Should be fun.
that looks like a huge tri tip. was there something else attached to it? a part of some sirloin?
I trim off the skirt underneath and remove the membrane but leave the tips. After they're done I'll trim it down. I usually prefer a St. Louis cut but the spareribs were on sale and too cheap to pass up.