Had a session on the moreton spotties this week and after filleting kept the frames,,,,,,,,,,,, cut them into sections 100 mm long then put them in a brine of ratio 3/4 cup of brown sugar to 1/3 a cup of salt to 1 litre water.

Soak in brine for 10 minites only , remove from brine and put in a stack on a cake rack in the beer fridge for minimum 1/2 hour

get the smoker going using banksia sawdust( use a drill bit in a dry log you have found at the coast)

smoke for 20 min ,,, eat hot or cold with cold beer

nothing gets wasted do the meat at the back of the head and the wings.