Got up at 5am to prep the turks and fire up the smoker. i'm cooking 2 turkeys for work's thanksgiving lunch today. the lady who is setting it up bumped the eat time to 11:30 from noon...thanks lady!
got these puppies de-giblited....that put these new fancy plastic "leg holders" in the dang thing and to hold the legs...said it was oven safe but i didnt trust that in the smoker so i pulled, tugged and cut till i got them off!
injected with Tony Chacari's creole butter, normally i use cajun injectors creole butter but they didnt have any at publix. coated with a thin coating of Smoke House Maple Rub from mcCormicks, and for the heck of it put half an apple in each. laced up with floss and fired up the smoker while cooling down the breasts with ice bags.
got the smoker up to 230 and left vents wide open (hoping to get near 300 degrees, slowly climbing and at 277 right now). put the birds on at 6am, been there 45 mins so far.
here are the prepped and chilling birds
more to come....
got these puppies de-giblited....that put these new fancy plastic "leg holders" in the dang thing and to hold the legs...said it was oven safe but i didnt trust that in the smoker so i pulled, tugged and cut till i got them off!
injected with Tony Chacari's creole butter, normally i use cajun injectors creole butter but they didnt have any at publix. coated with a thin coating of Smoke House Maple Rub from mcCormicks, and for the heck of it put half an apple in each. laced up with floss and fired up the smoker while cooling down the breasts with ice bags.
got the smoker up to 230 and left vents wide open (hoping to get near 300 degrees, slowly climbing and at 277 right now). put the birds on at 6am, been there 45 mins so far.
here are the prepped and chilling birds
more to come....
