First Turkey with PrOn
 

Mixed my brine yesterday, used the "PatioDaddio" recipe. Brined for about 24 hours, pulled it out of the brine this AM about 0700, let it sit uncovered for about 2-1/2 hours.
Got the fire going, using a mix of cherry and hickory
http://i229.photobucket.com/albums/e...r/IMGP2445.jpg

While the smoker was warming, I rubbed the turkey with evoo and a store bought rub
http://i229.photobucket.com/albums/e...r/IMGP2444.jpg

Got everything together and bird on the smoker at 0930
http://i229.photobucket.com/albums/e...r/IMGP2446.jpg

I know the thermo says 10:30, but it hasn't been adjusted for daylight wasting time......
More to come

I'll stay tuned.

Looks like a good start.

:popcorn:

Oh yeah, That brine is the bomb...

How big of a bird is she?

About halfway....looking good, little problem keeping temps up

http://i229.photobucket.com/albums/e...r/IMGP2447.jpg

And the finished product, almost 3 hours. Breast probed 164, thigh about 175, and the juice is just pouring out

http://i229.photobucket.com/albums/e...r/IMGP2450.jpg

You did good! you should be good for turkey day ))

Bird was about 15 pounds, spatched, then brined.

I rotated between hickory and cherry, the cherry didn't burn as hot, so my temps would drop a bit, from 325 down to 240-250. Still ready in 3 hours.

I did this one for a covered dish meal at church tomorrow night. If it is as good as it looks and smells, I'll do another closer to Thanksgiving for the family.

Nice looking bird.

Nice bird! :clap2:

I am gonna have to give this a try.. Great looking bird !

man that looks great! I'm going to have to look that brine up. That's the 2nd or 3rd time I have read about it now.

We had a covered dish supper at church tonight and the turkey was a big hit. One of my members owns a restaurant, and she is my food critic. She gave me an A+, and wanted the recipe. There was an oven roasted turkey there, and it was hardly touched. So, I guess I'll be doing this again.....:clap2:

That thing looks awesome. Great job