Hi, Mark from southern Minnesota here. I am new to smoking meats. I have done a few things so far that have turned out great. I am currently working on a turkey that will have a week invested into it so I'm looking for some input. I have a 10 pound turkey. I went to my local butcher and told him I wanted to cure a turkey and then smoke it. He gave me the cure and told me how much water to mix it with and how to inject the brine into the turkey. He told me to then soak it in the remaining brine for 3 days and then soak it in water for 2 days to pull the salts back out of the turkey. This Saturday I will start smoking it. My question or more looking for some recommendations on smoking it. I was thinking of injecting apple juice in it before I smoke it and using apple juice in my water pan and using apple wood to smoke it. I won a smoke hollow electric smoker at my work Christmas party and that's what I will be using. Any ideas on the apple juice, apple wood, times and temps, or since it's cured should I leave it alone and maybe put a good rub on it and something stronger like hickory or mesquite to help make this a wonderful treat. I am open to any suggestions!
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1/2/14 at 4:19pm