Jim,
I have only smoked one turkey on the WSM. That being said,I will share what I learned.
Iused the simple honey brine recipe at the site. I made a couple of changes based on other people's ideas. I increased the amout of honey and didn't add it until the brine had cooled. Shake said the honey breaks down above 160 deg or so.
I soaked my turkey for almost 2 days-44 hrs to be exact. I am doing another one next Monday(17th) and will do the brine Friday night after work and put the turkey in it then.
I injected the turkey with some of the brine
when I put it in the bucket. It turned out a little salty. Won't do that this time.
I used a vertical cooking rack since I had one. Tne turkey stood up too much to use the top grate at the same time so it limits the amount of meat you can do. I am going to smoke 2 ducks with the turkey Mon. so I will lay it down on the bottom rack.
I fired the WSM using the Minion Method with
the charcoal ring about 3/4 full. This gave me enough burn time for the job. I used some hickory chunks for smoke.Soaked them in a coffee can.
I smoked for about 5-6hrs. I put the probe
of my Polder clone in the breast at the half
(3 hrs) and smoked to about 160 deg internal at the breast. I then took it off the grill,
double wrapped it in foil and an old towel and put it in an ice chest for a while to finish it. My wife said it was the best smoked turkey she ever ate. Hope it wasn't beginners luck and hope this helped rather than confused. Good luck!!
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