Well, after a very busy month I am finally up and smoking stuff again. Decided to do a test run on a whole turkey since i hadn't done one whole yet. Picked up a 11# bird, mixed up a cajun brine and soaked it overnight. Got it started, after an interruption that distrated me and ended up forgetting to apply the rub I wanted and also forgetting to do the injection I wanted. So we were smoking a plain brined bird. 310-315 degrees and 4 hours later she was 172 degrees and on a tray. As it actually cooked a bit faster than I figured, I triple foiled and two towels and set to rest. Turned out very well. Used applewood for smoke and coke for a spritz. Sorry no qview but just plain forgot along the way. On a side note, I love the Maverick ET-901 temp probe I got a while back. So much easier to not be checking the food all the time when you have something else you can do and still monitor temps.
