Thread: Rookie Smoker
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Old 12-23-2012, 06:05 PM   #9
On the road to being a farker
Join Date: 03-16-12
Location: Greensburg PA

hit it with a good rub (sage is good) and watch the temp - cut smoker temp @160F and let her rise. Turkey needs just a brief rest, not foiled. I've had good results "stuffing" them with garlic cloves, onions and orange slices.

forget who said it, and: "poultry rub blend: It's a mix of parsley, sage, rosemary, and thyme (sing it), with oregano, basil, bay leaf, black pepper, and sugar."
Masterbuilt, Webers and cast iron - Pittsburgh style! Know your butcher!
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