I used the brine method as suggested on the web site home. Wondering if others will inject instead? For variation I rubbed with the same rub as suggested on beer can chicken (which I love). I smoked for 3.5 hrs internal temp to 165. Very little smoke flavor. Any suggestions?
First Turkey - mildly impressed
- Thread starter Josh Hud
- Start date
V_Rocco
TVWBB Pro
Sounds like that was not enough. i usually use three chunks. i love pecan with turkey!
Be very careful with wood on poultry. I usually use three fist size chunks for Thanksgiving turkey. On a chicken one chunk may be adequate. Poultry absorbs smoke way more than pork or beef. Congrats though the first smoked turkey I served my father he called it the Marlboro man 
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Gary S
TVWBB Guru
I like to use pecan and apple together for poultry. It's a great combination.