gobble gobble

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

beaummiler

Meat Mopper
Original poster
Feb 7, 2013
264
15
southern IL
The mother inlaw said she was going to do a turkey for sunday dinner then gets called into work. So here i am craving some turkey so we go get one the other day for a smoke out. I brined this bird for about 12hrs took it out rinsed dryed i then put a heavy herb rub under and on top of the skin put a stick of butter pattys under the skin evoo on the outside rubbed the cavity with my rub and over the herb rub outside of skin and let it sit in the fridge for about 3hrs got my pit up and chugn along at 300* with a 50/50 mix of apple peach wood wanted to put a stick of cherry on but im running low on it
 
Good job.
drool.gif
 Take some to MOM, She's done that for you a lot... Karma.
 
Thanks everybody the skin was a little dark from the rub but it was nice and crisp thought i might have gotten to big of a bird at 26lbs but not a problem will deff do it again
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky