Followed Jeff's Smoking Meat instructions, but had no smoker here. Instead, smoked chicken breasts over indirect heat on Weber 22" kettle grill.
Served with a grilled vegetable (Vidalia onion, zucchini, and yellow squash) pasta salad and my wife's "Crabby Deviled Eggs."
Marinade and rub turned out fine. Steak was more tender than I expected.
Marinade was 1/4 c bourbon, 1/4 c Dijon mustard, 4 t Worcestershire sauce, 1/2 t salt and 1/4 t black pepper.
Used about 3 teaspoons of the rub.
Thanks for your comments.
The 1/2 turkey came from our local supermarket. They don't always have them but I check every time I'm there. The butchers do a nice job to get a clean cut down the backbone and the turkey is usually on sale (this was $.99/pound, which is good for around here).
One time I smoked turkey drumsticks and made a special one for my son-in-law who likes his food spicy. I injected his drumstick with about 3/4 cup of hot sauce and let it rest overnight. My son-in-law enjoyed it because there was a pocket of hot sauce in every bite. But like Chef JimmyJ...
Bought a 1/2 turkey which weighed in at about 11 lbs. Brined in 50/50 salt and sugar.
Rubbed with a mixture of Kosher salt, light brown sugar, dried minced garlic and onion, and chili powder.
Smoked on 22.5 WSM. With poultry I've had better results not using water so I foiled the water...