So me and some friends decided to get together for the holidays and have a meal, we decided to smoke and fry a turkey, first time trying. We started the whole ordeal with the most important part, opening a beer.
It was -30 Celsius here and snowing. Coldest temps I've tried at smoking something and the Weber with the slow n sear performed great.
We started by injecting the turkey with butter and franks red hot sauce, then used a bit as a binder and added Jeffs rub.
On the smoker, we had to remove the spit because it was hitting the lid. Smoked at 250 for 2 hours with hickory then hit the fryer at 350 for ten minutes. The rest of the cook did not get any pictures, sometimes you just gotta live the moment, chatting and drinking.
Here was the finished product. Meat was juicy and just the right amount of smoke, skin was crispy and perfect. We had a potluck with it, beans, cornbread, Mac and cheese, pasta salad and chili. From here up north, merry Christmas everyone! Cheers!
