Butter Roasted Capon

Instructions

• Step 1: Dry capon well with paper towels, spatchcock by removing the spine with kitchen shears and break breast bone to flatten capon.
• Step 2: Use tenderizer to puncture skin all throughout capon. This will generate a crispier skin.
• Step 3: Mix the soft butter with one tablespoon Ben's Heffer Dust and 2 tablespoons Colden's Freakin' Greek Rub to create a compound butter.
• Step 4: Add the butter compound on top of skin and under skin if you would like.
• Step 5: Burning the Cherry Pellets, preheat recteq to 325ºF.
• Step 6: Season the outside of the capon with the remaining Ben's Heffer Dust and Colden's Freakin' Greek rub.
• Step 7: Cook at 325℉ until the breast reaches 165℉ internal (about two hours.)
• Step 8: Allow the capon to rest for 20 minutes before carving.