New to the board
and would like to share my turkey smoking technique.
First, I don't brine. I probably would brine but I when I began smokin' I had not heard of brining. Since I have never had an issue with dryness I just think the extra effort isn't needed. I just give the bird a nice coat of rub using Legg's Old Plantation Sausage Seasoning for Pork:
Next I place the bird on the lower rack of my electric smoker with a dry rubbed pork butt on the rack above. Sort of an auto-basting arrangement:
I fill the water tray and chip tray and let it cook for 5-6 hrs at around 225. At this point, both the bird and the butt have all the smoke they need (which is convenient since all the chips are usually burned away) so I foil wrap and let them go until done (195 for the butt, loose joints for the turkey). If they finish before eatin' time, I cut the temperature back to 175 and let it hold until needed.
"Carving" the turkey is really just using two forks to lift the meat off of the bones:
Use the same two forks to pull the butt: