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Thread Starter 
I've been meaning to post this for quite some time now, but, with the hustle & bustle of the holidays, have been behind. Prior to Thanksgiving, my wife and I were very undecided on how we might cook our bird and, seeing as we were having guests in from out of town, we wanted to make it special. We couldn't decide on fried, which I've done before, or smoked, which I was scared to death about. You see, I'm a bit of a beginner and haven't really delved into anything but pork butt & ribs, but we really like what I've done. So, I did some searching around the forums & decided I would go for it. No warm up, trial run, guinea it what you will, I went all in. First time on Thanksgiving with a house full. Nuts, right? Well, I have to say it was, by far, the best turkey I've ever had. Bar none! So, as the title states, I need to make a belated Thank You to one of our members. I got the recipe for the brine & rub from an article he wrote in the Sacramento Outdoor Cooking Examiner which was absolutely awesome! It was exact, informative & very well written. I would have replied to the original thread it was posted on, but I can't seem to find it. The link to article is below:

Mr Wallace, YOU ROCK!! I was scared to death of ruining the family bird but now my family wouldn't have me cook it any other way, from now on!

Many Thanks from The Rowe Family
Pleasant Valley, NY