Fresh Ground Black Pepper
- Melt butter and inject into bird
cover entire bird with black pepper
cover and wrap entire bird with bacon and use toothpicks to hold bacon in place
Fill drip pan of smoker with cooking wine
place fresh herbs into wine such as parsley, garlic, thyme, oregano and salt
heat source is best when using charcoal
Add dampened applewood chips to heat source for a wonderful smokey flavor.
Cooking time baries with temp and weather conditions. I have smoked a bird as long as 7.5 hours in the winter months.
The bacon will blacken quickly and look awful, however this is tasty stuff so don't discard it!
Once fluid is running clear, bird should be safely done throughout.
Place on a deep platter, cause this bird will be the juiciest you'll ever encounter.
Hide some of the bacon for yourself, I always get left out while carving the bird. It's too good to miss out on! Hickory,Wild Cherry and even Mulberry woodchips may be substituted. Enjoy