Breasts and legs were removed, wiped clean and placed in a brine of salt, brown sugar, water and a splash of vinegar.
Placed in fridge for a week.
Removed and patted dry and allowed to reach room temp. Bacon laid on a board and the meat given a liberal coating of BBQ seasoning and garlic salt. Wrapped bacon around meat and covered in a thick layer of Sweet Baby Rays Kickin Bourbon sauce and a sprinkle of crushed pineapple.
Into smoker (about 140°c) with hickory and smoked until the thick part of the breast reached 70°c.
Remove and sprinkle sesame seeds, serve.
Thanks to Blair Findlay
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