Hi all! First time posting here, finaly decided to join since this is my go to site for my ideas for smoking.
Hosting my second thanksgiving and wanted to smoke the turkey this year and wanted to pick all your brains on some tips and tricks.
Have an electric Brinkman...and have a mix of apple, sugar maple, pecan and peach chunks.
Going with a fresh turkey instead of frozen, which I have never dealt with before.
We have used the slaughterhouse brine before and planning on using it again on the turkey.
How long should we brine for??
Probably going with an 18-20 lb bird. Generally how long? So I know when to start
Also is it smart to finish it off in the oven like I have heard?
Any ideas you guys have would be great and appreciated!
....and a early Happy Thanksgiving to all