Great day so decided to do some smoking, got a split turkey half, two turkey legs fillet of lake trout on cedar plank , a cabbage wrapped up Myron mixon way, and two sweet taters un wrapped cedar planked.
Lake trout were brined in the following
Then coated with a brown sugar dehydrated maple rub
Turkeys were injected with standard apple juice, salt and sugar mix, then rubbed down with olive oil and rubbed with apple wood rub from McCormick, really like this one.
Sweet taters are roasting and will be injected with butter and roasted pecan maple syrup from my local Amish market.
Hoping for great results will update at the end as to this is my first smoke to all these, however I've done salmon close to the trout recipe and came out great. Any tips would be nice