Basically I finished smoking a Turkey today and my wife pulled this thing out of the freezer and said " can you smoke this?" and of course I said " Of Course I can" but I got to be honest, I'm not so sure now. From what I have read to don't need to brine these things? Also I haven t ever really put a dry rub on anything I have ever smoked ( 3 hams, 3 turkeys) so I am not an experienced smoker by any means. Here is what I am using , with Hickory from the local convenient store side walk LOL.
Any sugestions will be greatly appreciated, I am thawing it out now and plan on doing it around noon tomorrow. Thanks guys!