Well I just had to post my version of smoked turkey for this thanksgiving
(I will go ahead and state now that i didnt use a brine but intend to next time!)
The turkey was rubbed with a salt and pepper blend (blended to taste) and butter was used to hold the rub as well as lemon juice.
The squeezed lemons were also put inside the bird for added flavor.
once the smoker was fired up to a consistent 225 degrees you can go ahead and insert your "beer boat", which is a empty beer can cut into a boat and stuck into the turkey (for added flavor and moisture). Now the bird is ready to smoke, (i used a pecan,mesquite mix and cooked for roughly 30 min per pound, but temp gauge is the best method!)(165*) every half hour the bird was sprayed with my holiday mop (posted in separate thread) and when beer boat starts running out of beer, just add a little more id desired. here's the results I had.
Starting to get the carmel hue
Skin is near perfection..
complete and ready to reast
Couldnt resist a little taste he he
Thank you for looking and comments or tips are more than welcome. the last of the mop was added onto the bird as it was resting, resulting in the liquids around it in the final picture.