Originally Posted by SirPorkaLot
Smoked turkey is great and is one of my favorite things to smoke.
I put in bold the things in your process that I would do differently.
- 2 days of brine is not brining your turkey, it is curing your turkey. 24 hours is plenty. 12 hours will work.
- I use 1 cup of salt (kosher) to 1 gallon of water
- Refrigerating your turkey for an additional 12 hours AFTER it is brined is unnecessary.
- You mentioned you added butter & rub. Where did you add it? on top of the skin won't do you any good. butter and/or rub should be applied beneath the skin.
- 325 degrees is quite a bit lower than I smoke a turkey. I like it to be in the 350-375 neighborhood. Also I cook mine indirectly (in a UDS this would mean a baffle/heat sink between meat & fire)
The reason it cooked so quickly was the 60 hours it was brined (48 in brine + 12 sitting in fridge with brine residue still in turkey). In comparison, the last Turkey I brined for a total of 16 hours.
The low temp and the extreme brine time contributed to your rubbery texture
Here are some resources: http://sirporkalot.com/?s=brine
You said you brined your turkey but then your site says you shouldnt...? ummmm