The first hour of smoking was at 275 to seal the outside of the bird. Then I lowered the heat to around 200 and kept the bird in there for another 4 and half hours.
Purty ain't it?
After carving the dark and white meat.
The bones along with some Tatsoi, Carrots, Celery, Onions and spices go into a stock pot.
Nothing goes to waste with this fine bird.
|After freezer bagging most of it, this smaller pot is headed to the fridge.|
Soup, salads and sandwiches will feed me this next week fer sure.