- Apr 1, 2017
- 4
- 10
So tomorrow I will be starting a turkey bright and early, I have brined it for a little over 24 hours in a wet brine, using water, salt, minced garlic, Worcestershire sauce, brown sugar, and ground pepper. It'll be the first time I've tried this brine so hoping for good results I also plan on injecting just using a Scheels bought creole butter injection/rub. For wood I'll be using chips It'll have a mix of apple wood and pecan also a new for me, but a fellow smoker suggested it so there'll either be a great looking and tasting bird tomorrow or alot of lessons learned. I currently use a homemade refridgerator turned electric smoker with a 110v heating element. I plan on smoking around 200 to 240 degrees and using a drip pan with just a small amount of water. I am a novice smoker so if someone notices some kind of mistake feel free to chime in and stop me in the process I'm all for constructive criticism. Have a happy Thanksgiving everyone!