This past weekend I smoked my 1st Turkey. My Daughter and her husband are hoisting Thanksgiving this year in their new home and asked me if I could bring a smoked bird to add to their oven baked Turkey to the table this year. So since I have never done one before I figured I need to do a test bird. Picked up a 12 pounder. Did a 48hr brine with Meat church poultry bath added one full cup of apple Bourbon whiskey to the mix. When it was time to get him out I rinsed him off padded him super dry with paper towels put him on a rack and in the refrigerator for four hours to tighten the skin up. When it was time for the rub I sprayed him down with canola oil and then used Jeff’s Texas rub all over with a light dusting of whiskey Bent the bird rub. Turkey went on my Oklahoma Joe using hickory and applewood keeping it at 225 after two hours I basted with unsalted butter and crushed garlic And every hour there after. When internal temperature reach 150 I increased my cooking temperature to 300 at 167 I pulled him off and let it rest for 20min when it was time to slice him open it was so juicy and delicious. I am now waiting for Thanksgiving to come. I think everyone will enjoy it.
