Step 1: Unpack the bird and remove the giblet and neck
Step 2: Mix together 2-1 kosher salt, brown sugar, and thyme
Step 3: Make sure the bird is dry
Step 4: Pull back the skin above the breast
Step 5: Massage the breast under the skin and all parts outside the bird
Step 6: Put in a trey on a rack and in the fridge for 24/48 hours. 48 hours is preferred.
Step 7: After the 48 hours remove the plastic wrap and let air dry in the fridge for another few hours.
Step 8: Remove and allow to come up to room temperature for 1 hour.
Step 9: Load the pit with cherry pellets by z grills
Step 10: Preheat the grill @325f
Step 11: While the pit is coming up to temperature, stuff the cavity with the following. Onions, Celery, Carrots, Apples, and thyme.
Step 12: Once covered with your favorite rub. Make sure NO SALT is used. I’m using granulated garlic only
Step 13: At the 1 hour mark check that the bird is cooking evenly across the surface. Turn or rotate as needed. Do that for an hour 2-3 until an internal temperature of 165 breast, 185 leg, thigh is reached.
Step 14: Remove once your temp is reached. Let rest slice and enjoy!