Quote:
Originally Posted by Bluechip
Eman will be along to school us...but I like to Brine my turkey (soak in a brine solution for 24 to 48 hours, just depends on what I'm soaking them in)
Then I usually smoke with apple or cherry wood....I would have to look up my temps but I take the bird to around 170 internal temp. If you don't have a thermometer to put in the bird with the monitor outside you need to buy two.
One for the bird and one for the pit. You will be surprised how far off those pit thermometers can be.
The one for the pit I put through a onion or potato and lay on the grating....
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What he said ^^^.
Brining is the most important part of the prep .
Cook the turkey on the grate wherever You can get the temps close to 230. you will find hot end and cooler end . move your grate thermo around till you find the right spot. After you get the bird up to temp move it to the hottest part for a few min to crisp up the skin if needed.