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Ok fellas here is my first turkey. I have lurked around the site for awhile when I was planning to build a smoker. I never got to build it. I used a weber 22.5 kettle. I used the slaughterhouse brine and injected it with Cajun seasoning. I used minion method with hickory and kingsford. It cooked for 3 1/2 hours at 250*-275*. Bird was 10lbs. Cooked to internal temp of 160*. Any tips would appreciated.