Moved up to my next stage of meat and did a 12.5 pound turkey. Used my new AMNPS and Maverick ET-733 Temperature. I am trying to use up old seasonings etc that I have around house before Trying Jeff's rub or some of the others here. I thawed Turkey in the fridge for 3 days before moving it to a Brine. Left it in brine 24 hours then started smoking early this morning. Once done (about 7.5 hours) I moved to my new Big Easy that I bought new for $25.00 to crisp up skin. Turned out very Juicy, but a little sweet to my taste (I favor savory lately).
Coming out of MES 40"
Starting in Big Easy Fryer! (keeping close eye on temperature!)
After about ten minutes in Fryer.
Time to EAT!