My wife seasons the turkey with either Lawry's Chicken and Poultry rub or Weber's Smoky Mesquite rub. She uses it on the outside and then sprinkles some on the inside. She also uses Tony Chacere's Garlic and Herb injectable marinade to juice up the bird. We smoke at 225-240 until the temperature is 170 degrees in the thighs. This is the last place they get done. This is usually 4-1/2 to 5 hours for a 10-12# turkey. We use red oak for our wood because we like a lot of smoke flavor. I know this causes some people to have problems so you need consider who is going to be eating the turkey and maybe go with a lighter wood, maybe pecan or hickory. If there is any turkey left over it makes a great smoked turkey pot pie.
I smoke in a 6' long horizontal smoker with an offset firebox that I built from a 150 gallon propane tank. I have also used the charcoal and electric smokers that have a water pan between the heat and the meat. It just took a lot longer, 8 hours, to get done because they didn't get as hot.
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