Sorry no pics. I had one laying around in the freezer and did a little experiment on it. It was a whole plucked dove. I brined it for two days in Worcestershire, salt, and brown sugar. I removed from the brine and rubbed it with brown sugar, chili powder, and rib seasoning. I then smoked it in my lil them smoker for an hour and a half. Internal temp was probably less then 70 degrees when I removed it. It went into my oven covered in tin foil at 350 degrees. I cooked it for about a half hour till the internal temp was a little over a 150 degrees. I cut each side of the breast off and made sliders on Hawaiian buns with a little butter. Man they were awesome!!! Time to get the BB gun out.
|
   
   
|
|
Reply With Quote
