Ok, here are the pics. Due to the fact I didn't check the batteries in my camera, I didn't get pics of the brine, but got them charged for this morning!Stuffed the butt with Celery, 1/2 an onion and Carrots after putting S&P on the inside (Light on the Salt) Rinsed it too
Other 1/2 of the Onion in the neck Rubbed with EVOO and Dry Rub Massaged in the back
I close the neck with a Bamboo skewer
Notice the Roasting pan???
Had to rinse the Pecan chunks to get the dust and Sand off (We live in the High Desert, and with the wind, everything gets acoat of sand on it)
Here is where it gets unconventional...THIS smoker I came up with all on myown. Few yrs ago, we lost our home (thanks Barnie Frank) and had to move into a Motel.I managed to feed us on this Grill, along with a Hot Plate, and a Mini fridge
My way of lighting the coals
Forgot to get pic with the chunks in there
Hubby fired it up (wood is not in yet)
Turkey Broth for the bottom of the roaster! Gotta put some moister in there! Used the Neck and Giblets,( Onion Celery, Carrots and a little Sage, Garlic powder) Put some back for Gravy.
My "Tuneing Plate" (Old cookie sheet)
Tented and Legs covered (This stays on for the first 20 minutes )
Ready to go....
Tried to get a photo with the "Thin Blue smoke" but it really didn't show
Foil removed and Probe inserted....
After about 1 1/2 hrs, Basting
Coals about gone, so added a few more so it will finish.
I will add the rest of the picks when we get ready to pull the bird...(hubby is trying to out think me and is making me a nervous wreck! I'm gonna go fix me a drink!