Originally Posted by Johnny_Crunch
Turkey is one of my easiest things to smoke. I do think you brined it way too long and over did it with the add ons. Just use a basic brine overnight next time and rub it down. I think KISS might change your results. I wouldn't give up. A delicious smoked turkey is worth the effort. They are one of my favorites. Don't give up yet.
What size bird?
What cooking temp do you use? I was trying get crispy skin using 325 degrees and butter baste.
Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732