I brined since Monday PM. Alton Brown's Brine Recipe. On Wednesday AM, I removed from brine and let the skin dry out. On Wednesday PM I coated the turkey in a slurry that included italian dressing, kosher salt, parsley, red wine vinegar, among other things (put all in an oven bag) and let sit overnight.
Put on the smoker this AM at 10:50 @ 220 degrees. Using apple, pecan and hickory (1/3, 1/3 and 1/3 in the AMZNPS). Currently reading 144 IT and smoker at 211 with Makerick ET-73 Redi-Check.
Here are a couple of Q-Views:
You can't see it real well, but I created a holder for my maverick so that I can view from inside if needed. Fished the probes through the hinge side to keep them out of the way.
Just tented the the turkey. Looking a little dark. I think I'll have to crank of the temp a little bit since I am stalled at 144 IT.
Put on the smoker this AM at 10:50 @ 220 degrees. Using apple, pecan and hickory (1/3, 1/3 and 1/3 in the AMZNPS). Currently reading 144 IT and smoker at 211 with Makerick ET-73 Redi-Check.
Here are a couple of Q-Views:
You can't see it real well, but I created a holder for my maverick so that I can view from inside if needed. Fished the probes through the hinge side to keep them out of the way.
Just tented the the turkey. Looking a little dark. I think I'll have to crank of the temp a little bit since I am stalled at 144 IT.
