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I ended up with a 15 pound turkey this year... Should I cut it in half to brine and smoke it? I'm afraid it will take forever to smoke if I leave it whole. So... cut it, then brine it, then smoke it, OR brine it, then cut it, then smoke it?
I bought a turkey with a done-button. Will it pop in the smoker, and can I use it to determine when it is done? (Yes, I have a probe, but I'm curious.
and... should I be soaking my fruitwood chips before using them? The mesquite is in chunks, and I am okay with putting them on the rock...
JUST got home with my new electric smoker. I've never smoked, but enjoy the taste. Can hardly wait to get started! I look forward to reading all the posts and learning how to do it right!