Hi all! I have a whole turkey that is 14.34lbs (can't go much bigger in this smoker). I brined it for about 15 hours, rinsed, put pats of butter under the skin, added aromatics in the cavern (1/2 honey crisp apple, 1/2 red onion, fresh sage, rosemary and thyme), and covered with EVOO and some rub.
I am smoking breast down - 275 degrees
Using my brand new Charcoal Gray Maverick ET732 Long Range Wireless Dual 2 Probe BBQ Smoker Meat Thermometer. Gotta say, I already love it!
Here are some pics!
Now we wait..........