Been lurking for the past couple months since I got my Materbuilt Electric Smokehouse.
Everything I've tried has been great! So, thanks!
Now I need some help on my first Thanksgiving turkey.
I've been looking around and it looks like the go-to brine is the Slaughterhouse method. I think I'm going to go with that brine and the injection. First question, where do I inject it at? All over? In the breast and thigh only?
Also, I'm going to go with a 12-13 lb store bought turkey, so what temp should I smoke it at? I know it has to go from 40-140 in 4 hours, but I'm not good enough yet to translate that to temps. And it looks like I should take it out at about 165* or so and wrap in foil to let it redistribute? Is that right?
If anyone can point me to a "Dummy's guide to smoking a whole turkey" on here that would be great.
Thanks again for all your help! You guys have been awesome so far.