Well here goes. I have my turkey in a brine solution of roughly salt, Pure maple syrup, garlic and onion. It's about a 13 and half pound bird that I was going to smoke at about 270 but after reading other threads I think I am going to up it to 300-325. Going to use Hickory and Apple or maybe cherry haven't quite decided and if I can find some left over apple from my spring trimmings. My only concern is getting the heat up that high and consistent using briquettes in my Char-Griller smoking pro with SFB. Any hints would be fantastic. I will also document exactly what I do and keep ya'll posted. If it fails ya'll can let me know where I went wrong. And if it's good even better. Thanks everyone you have all been a great help.
post #1 of 29
11/21/07 at 3:12am