Trying my first thanksgiving turkey smoke and have a couple questions....I have read through the forums and seem pretty clear on most everything but want final confirmation.
I have a 18.5" WSM that I will be using with some apple, cherry and hickory for smoke. I have my bird in the slaughterhouse brine and it is a 12lb bird. We will be taking it to my in-laws for dinner after I smoke it at home, so I will need to either finish and make the 30 minute drive and eat immediately or smoke and foil. If I foil and towel the bird, can I throw it in the oven to crisp the skin? If so, at what temp for how long?
I plan to run the smoker around 300-325 to get the bird done in about 4-5 hours. Should I cook it to 170 in the thigh for a juicy bird?
Also, I plan to inject and rub before throwing in the smoker with creole butter inject and creole rub.
Does my plan sound good? Any input will be appreciated and I will take some pics for QView!
Thanks in advance