What temperature should I smoke at? I've been smoking my pork shoulders at 250-275 is that a good temp?
What internal temperature should I get the breast to?
I've heard people say they brine their turkey, what's a good way to brine? I've never done it before.
As for flavoring, other then the smoke, what can I do to my turkey?
Any specific way I should lay my turkey in my smoker?
Thanks in advance for the help.