Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------WATER PAN SEASONINGS-------------------------
1 c White wine - dry
1 ea Onion - whole
1 ea Garlic clove - whole
1 tb Liquid smoke
1 ts Dried mint - crushed
2 tb Parsley, chopped
6 Drops Peychaud's bitters
2 tb Lea Perrins Worcestershire
-sauce

Prepare smoker. While briquets are starting to burn, sprinkle
carcass and cavity with salt and cayenne pepper. I put a whole onion
inside the cavity, but you can make a stuffing if you like. Be
careful not to use ingredients in the stuffing that will spoil too
quickly.

I put a pork roast on the top rack of my smoker and a turkey on the
bottom rack. Then I fill the water pan plumb up and let it cook
while I sleep at night.

Source: Justin Wilson's Gourmet and Gourmand Cookbook

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