Need recommendations on how-to videos for processing cockerel

[WingItRanch]

I posted this in another thread but figured I'd also update this one since I started it.

I rested it in the fridge for 7 days.

I brined for 18 hrs prior to cooking. Patted dry and slid some butter under the skin and placed several garlic cloves inside the cavity. I then rubbed a Mediterranean herb mix I had all over body and inside.

Used my pellet smoker and smoked at 225 until it was 100° internal temp and then cranked it up to 400 until internal temp was 165°. It turned out great! Especially the white meat. I'm now making stock with the bones and plan on pressure canning it.

 

[Molpet]

I posted this in another thread but figured I'd also update this one since I started it.

I rested it in the fridge for 7 days.

I brined for 18 hrs prior to cooking. Patted dry and slid some butter under the skin and placed several garlic cloves inside the cavity. I then rubbed a Mediterranean herb mix I had all over body and inside.

Used my pellet smoker and smoked at 225 until it was 100° internal temp and then cranked it up to 400 until internal temp was 165°. It turned out great! Especially the white meat. I'm now making stock with the bones and plan on pressure canning it.

Thanks for the update