Smoked Turkey, Just Because.

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Thanks guys. I've had good results using the brine here virtualweberbullet.com It was an enhanced bird so I doubled the juice and used the listed portions for the rest of the brine to fully cover the bird. It was in the brine for ~24 hours, and then taken out to rest for ~12 hours. Right before cooking I liberally brushed on melted bacon fat, then threw on kosher salt and black pepper.

WSM setup was 2 fully lit chimneys of Kingsford and threw in 2 fist sized chunks of oak, and kept the water pan empty.

It was a 15# bird and took 2.5 hours at 350 degrees.
 
That's a nice looking Bird   Fantastic Color    Great job   
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Gary
 
Looks delicious. Do you have any sliced shots?

If I ever get my UDS, I want to try a spatchcocked turkey in it. It looks like it would have to be more like a 10-12 pounder in that case though.
 
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You had me at bacon fat! Beautiful looking bird-perfect color. Hmmm, I think I still have a turkey in the freezer. Great job, thanks for sharing.
 
Thanks for the narration. So many get on here and post a shot of the finished product or a slew of shots and never a word except maybe  . .This what this is what I did today. Nothing more .

As a courtesy of us whom you have come to ask or advise or just want to show what you did ;please add Narration of what and how you did it. It saves a lot of head scratching trying to figure out what you have posted.

Thanks , Stan   
 
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