- Joined May 1, 2020
In the past I’ve always done a 6-8 lb smoked breast to go along with a whole fried or traditional roasted turkey. But since the gathering will be a little smaller this year, and everyone always loves the smoked breast. I decided to smoke a whole one. Picked up a just over 14lb fresh bird Tuesday night, and put it in a brine of sea salt, sugar, black peppercorns, apple juice, fresh rosemary, thyme, sage, green onion, and garlic cloves. I brought 5 C of water and 1 C of apple juice to a boil and dissolved salt, and sugar before adding the rest of ingredients to steep in the hot water for 30 minutes. Man did it smell good. I then added ice to cool it down, transferred to a plastic bucket, added the bird, covered with water, and added more ice on top before closing lid. I’m going to rub with melted butter, along with SPOG, and dried rosemary, thyme, sage, and parsley. Then loosely stuff it with a quartered apple and onion. The plan is to cook it in center of kettle with a small charcoal basket on each side. Using pecan, and apple wood chunks, and adding charcoal as needed to keep kettle temp around 250-275. I will post up some pics, and results when I’m done. Wish me luck, this is the only bird we have, and first time doing it. Happy Thanksgiving everyone, and Go LIONS!!!