Smoking my first Turkey for Thanksgiving

First , please go by "Roll Call" and get a big  to the Neighborhood. So, I'll start and say Hello and good Holidays.

Now, yes , Brine for overnight is good . Make sure to dry it off and set it in the Fridge for a few hours to dry the skin . Make some Compound Butter (mixed with seasonings) and rub 'under ' the skin. Add a Rub to the out side if you want ,but under skin is best as the skindoes not crisp at the temp. you will be cooking. To crisp it, put it oven @ 375*F .Skin will be best saved for soup later if you wish, it will be soft and chewy after smoking...you have a Watt burner and can only attain 275*F at most...

Now , a good thermometer is needed, preferably a "Probe" type , why ? you will need to track your temp. in the Breast(deep in the meat without touching bone), go to 165*F in the Breast and the Thighs

will be done too as they will be closer to the heat with the Bird on it's back.

And do not stuff you Turkey... this will affect cook times and spoil your Bird.

When done you can wrap it in Foil and wrap in a towel and placed in a cooler the stay hot (yes , I said cooler - for ice- but a hot box now,,,) It should take about 3hrs. depending on your size of Bird , but don't go by that , go by temp.

Again , go by " Temperature" , not time...

Have fun and . . .

For planning purposes, what I've read and experienced shows about 20-30 minutes per pound at 275.  Assume it will take longer since you can let it rest a lot easier than you can speed it up generally :D

The guys have you covered. Remember to post a Qview. Also keep the door closed or . Remember to take notes so you will know what to or what not to do next time.

Happy smoken.

David

Well, mine has been cooking at 225 since around 7:30 this morning. It is close to 160 internal temp right now. I have seen so much difference in the cook time and cooking temperature. I figured I couldn't go wrong with low and slow.