West River BBQ
Full Fledged Farker
Smoked my first turkey today. It was about 13 pounds and was brined overnight with an herb, salt and sugar mixture. Offset Oklahoma Joe's cooker with mesquite. After two hours I wrapped the bird in paper and cooked until 165. Rested for 45 minutes before cutting. I was happy with how much moisture was coming out of the breast area but it still tasted dry. Also, the smoke was too intense. The herbs were overpowered by the smoke, and so I have to adjust because this isn't my oven! I sure would like some feedback. Thanks.