Well Folks,
I decided that it was time to do a turkey test. 9 lb bird was brined for about 16 hours. (2 G water, 1 cup salt, 1 cup lawrys salt, 1 cup sugar, 1 cup brown sugar, 1/4 cup mixed peppercorns, couple shots hot sauce) I figure it's a 4 hour smoke. Smoking at 225-240 for 3 hours. Will raise smoker temp last hour to 325 to crisp skin. Am spraying with the apple juice / bourbon mix to enhance color. One probe in thigh and one in breast.
Hour 1
Will post more pics later.
Take care, have fun, and do good!
Regards,
Meowey
I decided that it was time to do a turkey test. 9 lb bird was brined for about 16 hours. (2 G water, 1 cup salt, 1 cup lawrys salt, 1 cup sugar, 1 cup brown sugar, 1/4 cup mixed peppercorns, couple shots hot sauce) I figure it's a 4 hour smoke. Smoking at 225-240 for 3 hours. Will raise smoker temp last hour to 325 to crisp skin. Am spraying with the apple juice / bourbon mix to enhance color. One probe in thigh and one in breast.
Hour 1
Will post more pics later.
Take care, have fun, and do good!
Regards,
Meowey