I decided I wanted to try my hand at smoking a turkey for Christmas this year so I got a small 9.5 lb turkey and made up a brine of salt, brown sugar, some chipolte seasoning and some jalapeno seasoning I use on everything. I boiled it up, let it cool and placed it all in a 5 gallon bucket with ice on top to sit in the fridge for 24 hours. I then pulled it out, rinsed it off real well and, injected with some Cajun butter stuff, and placed it back in the fridge overnight to dry the skin out some. I pulled it out this morning and rubbed it down with a mix of several seasonings I use and let it sit a couple hours before stuffing some apples into it, firing up the smoker and loading it up with the bird and some apple wood chips.
I am smoking it at 275 degrees and have until 5pm before we eat and it went on at 10am so should be plenty of time to cook. What temp is recommended to pull this old bird out of the smoker?
I just hope it doesn't end up too salty!