Hello everyone,
I have a pretty big turkey I am smoking on Sat for both of my son's birthdays. The bird is around 18# which is pretty big for smoking from what I have been reading.
I plan on smoking it at 300-325 to be on the safe side (and for some nice crisp skin). I am going to brine and inject. I have never injected before...and am wondering when and where to inject? The obvious choice is the breasts and the thighs, but didnt know if there were tricks to the trade that anyone could share.
Also, I was thinking about putting some fruit in the cavety (to help with the moisture...not for eating...), but didnt know if that would cause the temps to do anything strange...
Its great to be out smoking again!!! Its been a little cold, rainy, snowy and icy these last few weeks in the midwest!
Thanks,
I have a pretty big turkey I am smoking on Sat for both of my son's birthdays. The bird is around 18# which is pretty big for smoking from what I have been reading.
I plan on smoking it at 300-325 to be on the safe side (and for some nice crisp skin). I am going to brine and inject. I have never injected before...and am wondering when and where to inject? The obvious choice is the breasts and the thighs, but didnt know if there were tricks to the trade that anyone could share.
Also, I was thinking about putting some fruit in the cavety (to help with the moisture...not for eating...), but didnt know if that would cause the temps to do anything strange...
Its great to be out smoking again!!! Its been a little cold, rainy, snowy and icy these last few weeks in the midwest!
Thanks,