I'm planning on smoking a whole turkey within the next couple of days in my WSM. The bird is currently brining in the garage fridge (salt, sugar, pepper and chipolte chili). Was planning on pulling it out of the brine and rubbing it tomorrow then letting it sit over night in the rub before I smoke it.
Does anyone have any pointers as to what I should expect? Like how long and IT before pulling it off? Can I leave it on the open grill the whole time (not a fan of foiling)? Anything I should put in the water? Also, any thing good I can stuff it with or is that a big no no when smoking a turkey.
Any help is greatly appreciated!!