- Mar 5, 2014
- 12
- 10
Smoked a 13# turkey last month and it turned out awesome. Brined it overnight, gave it a rub down, and stuffed it.
Brine:
Salt
Pepper
All spice berries
One more item I cant remember
Rub:
PAM spray
Salt
Pepper
Paprika
One more item I cant remember
Filling:
Onion (quartered)
Granny Apple (quartered)
Handful of rosemary and sage tied
Smoke:
25/75 Apple/Hickory
Cooked around 260* for 4-5 hours. Sorry no pics of it sliced. I always forget to take sliced/pulled pics of cooks partly because I want to eat ASAP.
The sage/rosemary inside gives it a very nice flavor that everyone said was great.
Coming out of brine.
Stuffed and rubbed
Start the clock.
All done. Take inside and foil cover and let rest than carve.
Brine:
Salt
Pepper
All spice berries
One more item I cant remember
Rub:
PAM spray
Salt
Pepper
Paprika
One more item I cant remember
Filling:
Onion (quartered)
Granny Apple (quartered)
Handful of rosemary and sage tied
Smoke:
25/75 Apple/Hickory
Cooked around 260* for 4-5 hours. Sorry no pics of it sliced. I always forget to take sliced/pulled pics of cooks partly because I want to eat ASAP.
The sage/rosemary inside gives it a very nice flavor that everyone said was great.
Coming out of brine.
Stuffed and rubbed
Start the clock.
All done. Take inside and foil cover and let rest than carve.
Last edited:
