- Joined Jul 27, 2013
This is my 3rd year for smoking turkey. I do 2 12-14 pounders. Last year I had to nuke it a bit to finish it up because parts weren't done (meat thermometer sucks dammit LOL), but it was still some of the best we had ever had. I've gotten my recipe's together (brine and rub) for this year and even though it tends to be a late night/morning process... I cant wait...my only question... most of you are far better at this than I am, is there any tip, trick, something I'm missing that I need to pay attention too??? I want to make this the best ever! I get time, I usually start around 2 or 3 in the morning.... we eat around 1 or 2 ish.... i will be more careful with my thermometer this year... is there anything that can make this the best ever??