I usually brine my bird. Here's an approximation of my recipie. I change it up a little from time to time.
To 1 gallon cold water (or more depending on the size of your bird[
]) add:
1 1/2 cups kosher salt
1 1/2 tablespoon crushed or minced garlic or garlic powder
1/2 tablespoon onion powder
1/4 cup black pepper
1/2 ounce maple extract flavoring
a couple of bay leaves
a few cloves (or if ground already, add to taste)
I've also added to this and enjoyed:
a can of ginger ale, 1/2 cup of molasses, a little lemon juice, pickeling spices.
Let soak overnight. Rinse well & dry before smoking. Try to hit about 170deg before pulling.
I've been using maple wood here lately. With the maple extract & maple smoke,mmmmmmmmmmmmm.
