I have been asked to smoke 8-10 turkey's for a event. I smoke a lot of other meats but never whole turkey's. I would not like to get involved with the having to having to brine them.
Questions? does anyone have a good pointer on just plan old smoking them?
They will be 10-12lbs max. I have a large smoker either reverse or straight can be used.
Any help would be greatly appreciated.
Thanks in advance,