I did a 14# turkey that I brined (using Jeff's Maple W/Rub brine) and put it in the smoker along with 3 Wild turkey breast that was harvested last year.
4 hours into the cook. Think I need more space in the smoker.
Finished product. Everyone said that "they have never hade turkey that was that moist and flavorful. That's the only way to do turkey." Pulled it out of the smoker about 3:15P. Sat down to eat at 4P.
Finished product. Everyone said that "they have never hade turkey that was that moist and flavorful. That's the only way to do turkey." Pulled it out of the smoker about 3:15P. Sat down to eat at 4P.
HOPE ALL HAVE or HAD A HAPPY THANKSGIVING.
4 hours into the cook. Think I need more space in the smoker.
Finished product. Everyone said that "they have never hade turkey that was that moist and flavorful. That's the only way to do turkey." Pulled it out of the smoker about 3:15P. Sat down to eat at 4P.
Finished product. Everyone said that "they have never hade turkey that was that moist and flavorful. That's the only way to do turkey." Pulled it out of the smoker about 3:15P. Sat down to eat at 4P.
HOPE ALL HAVE or HAD A HAPPY THANKSGIVING.
