7 hrs 10 min
smoker, baking tray
- Dry pat your bird and season with salt and pepper. Take a little butter and mix with garlic, rub all over your bird.
- Stuff the cavity with the remaining ingredients and place in a baking tray. Smoke at 225-250 for 30 minutes per pound basting every hour. Should take 7 hours or until the eternal temperature gets to 165.
- Remove let rest for 20 minutes and carve.
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