First of all, I apologize; I didn't search the forum for answers as I am a bit short on time.
I am going to smoke a 13lb turkey in my 18.5" weber smokey mountain. I made one last year and it turned out great. But I forgot how I did everything. If you have a good recipe (brine, baste, temp, time, etc.) or step by step, I would really appreciate it.
I will be using royal oak, with apple and either white oak, pecan or hickory.
Well for starters, not writing down a recipe is certainly an Amateur move! :doh:
Just bustin ya, sorry couldn't resist. I've done it many times myself man, don't feel bad.
Only thing I'll add is be careful not to over smoke your bird as poultry tends to take on smoke like a sponge. Apple or cherrywood is nice, and you can brine, though I've done it without brining and it was still farkin great. Take the breast to 160* internal and you'll have a nice juicy gobbler! Good luck man
11-19-2013 08:47 PM
11-19-2013 08:52 PM
I was goingto smoke a turkey but could't get the papers
11-19-2013 09:03 PM
Great choice on wood to use. I'm not brining my enhanced bird but i did just decide to try the creole butter injection.