"How to Smoke Self Basting Turkey": questions

[Steve M.]

Great timing. Got to be the best web site ever on simplistic, easy to understand "how to" instructions. Kudos, Chris.

Questions:
1) I've been asked to do two (2) birds for an office get together. Does this change the process dramatically in some way? Should I swap them top to bottom half way through?

2) Seasoning: I have fried turkeys before, and used a "cajun" injectable marinade paired with a good "cajun" dry rub. Awesome results !!

To smoke the birds, I would like to try the brining. The apple juice, honey, brown sugar recipes sound good. What would be a good rub to compliment that sweet brine? Not sure "cajun" would be it.

Also, can someone suggest a "cajun" combo? What could I put in the brine to compliment a "cajun" rub?

I would like to do one of both for the office gig.

 

[Doug D]

A self-basting or "enhanced" turkey is technically already brined. If you can, find all natural birds if you want to do your own brine. I have used Louisiana crab boil (liquid) in a brine before and it's pretty good.

You can swap birds mid-cook, but it may not be worth the trouble. Measure the distance between grates so you can buy a bird that will fit on the lower.

Best results will be obtained cooking at 325-350* with a dry water pan. Two birds will suck up a lot of heat energy, so load up with a full charcoal ring. Line the dry pan with foil so you can collect the drippings for some gravy if you wish-- not that you'll need it-- it'll be plenty moist and juicy. Pull them of when the breast reaches a few degrees below 165-- it will rise upon resting before you carve.