Figured I'd join in the fun. Here's what I did Wednesday night into Thursday...
12.5lb. Turkey
BRINE (14 hours):
- Apple Juice
- Cold Water
- Kosher Salt
- Black Peppercorns
- Fresh Rosemary
- Fresh Thyme
- Bay Leaf
- Ounce of Bourbon
- Garlic Powder
- Brown Sugar
Then INJECTED:
- Melted Butter
- Chicken Broth
- 2 Ounces Bourbon
Then RUBBED:
- Coarse Black Pepper
- Kosher Salt
- Garlic Powder
- Onion Powder
- Fresh Rosemary
- Fresh Thyme
- White Pepper
- Turbinado Sugar
Then STUFFED:
- Apples
- Yellow Onion
Then COVERED:
- Damp cheesecloth, sprayed with butter and olive oil
Then SMOKED:
- Worked WSM up to 275 - 285
- Added Hickory and Cherry Chunks
- Smoked 2.5 hours covered. Rest of cooking was uncovered.
Then SPRITZED every 45 minutes:
- Apple Juice, Water, Bourbon
Then PULLED at 165
- Took about 5 hours, total.
- Let it rest 30 minutes
Then ATE IT
Was very, very tender. Savory, with a touch of sweetness.
Success!
12.5lb. Turkey
BRINE (14 hours):
- Apple Juice
- Cold Water
- Kosher Salt
- Black Peppercorns
- Fresh Rosemary
- Fresh Thyme
- Bay Leaf
- Ounce of Bourbon
- Garlic Powder
- Brown Sugar
Then INJECTED:
- Melted Butter
- Chicken Broth
- 2 Ounces Bourbon
Then RUBBED:
- Coarse Black Pepper
- Kosher Salt
- Garlic Powder
- Onion Powder
- Fresh Rosemary
- Fresh Thyme
- White Pepper
- Turbinado Sugar
Then STUFFED:
- Apples
- Yellow Onion
Then COVERED:
- Damp cheesecloth, sprayed with butter and olive oil
Then SMOKED:
- Worked WSM up to 275 - 285
- Added Hickory and Cherry Chunks
- Smoked 2.5 hours covered. Rest of cooking was uncovered.
Then SPRITZED every 45 minutes:
- Apple Juice, Water, Bourbon
Then PULLED at 165
- Took about 5 hours, total.
- Let it rest 30 minutes
Then ATE IT
Was very, very tender. Savory, with a touch of sweetness.
Success!
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