I just smoked my first turkey last night and it came out just awesome. All in all I was very please for my first bird. Here are the specs:
Brine - I soaked this bad boy in a homemade brine for 24 hrs before beginning the smoke.
Injection - I used Tony's Cajun butter to inject the bird. I just injected the bird in all the major muscle. I used about half the bottle. I didn't want to over do it for my first bird.
Rub - I used Tony's Cajun seasoning as a rub. I didn't over do it but i made sure the whole bird was covered.
Glaze - During the last 45 min I glazed the bird while it was in the smoking with a honey and Tony's Cajun seasoning mix.
Wood - I used apple chips. I had problems with the chips burning up too fast. I tried wrapping them in foil but I still didn't have much luck.
Temp - started at 200 Degrees until I reaching 140 internal temp and then I boosted the temp to 300
Edited by Jeff Jackson - 11/24/11 at 8:33am