Here's the Boondoggle Family Christmas Turkey!
I brined this for about 40 hours - 3/4 cup salt, 1 cup brown sugar, 3 quartered oranges, 4 quartered lemons, sprinkle of sage, rosemary and tarragon leaves and a shot of Jack. Then it was rubbed with Plowboy Yardbird and put back in the refridge for about 4 hours before smoking.
Stuffed it with more orange and lemon slices and cooked in an FEC using pecan pellets at about 300* until it reached 170* in the breast. Took about four hours (I think) - the first two uncovered directly on the rack, the second two in a pan and covered with foil (we didn't want it heavily smoked).
Frankly, this was probably the moistest and best turkey we have ever had for a family meal. Along with a spiral ham (oven cooked) the family ate off of it all weekend seemed quit happy and the compliments kept coming.
Country Smokers 450
Weber Smokey Mountain 18"
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