I brined it for about 24 hours. Loosely based it off a recipe I found online. No real exact measurements, but the brine was water, salt, brown sugar, molasses, black peppercorns and sage leaves.
After brining I patted it dry and brushed it with a coating of butter. Then sprinkled a mix of Italian seasonings and poultry seasoning on top. Mostly whatever I had in the cabinet.
Smoked at 235 for 3 or so hours. Bumped temp up the last 30-45 minutes to beat a rain shower and I think that helped crisp the skin more too. So total cook time for the 7 lbs was close to 4 hours.
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