I should have taken a picture. Nice golden brown color.
Cranked up the heat the last 45 minutes after the first 6.5 hours to finish. Pulled when breast was 165 and bird was very moist throughout after sitting in cooler for a half hour or so.
All the extras used in the brine are a waste of time. From now on salt, sugar, and water for a brine is all need.
No ham taste. Years ago I brined chickens for the smoker and I believe the brine included a meat cure. I think the meat cure creates a ham flavor.
