First smoke on Mothers Day. 5.75# roaster, four hours in a brine, olive oil, and used Cabelas beer can chicken rub. Then into my new #2 with a can of IPA for moisture and 2.5 oz. of cherry, and set to 250.
Inserted probe from my Smoke wireless into the breast. Just about four hours to reach 165, and out. Noted the temp swings ranged from 236 to 270 during the four hours.
Anxious to move on to pork, beef, and fish. This forum is an invaluable resource for a newbie.
