Re: What's in your smoker?
Jason... great looking butts there.
Rob... my three tips for smoked turkey:
Don't do one that is bigger than 12-14 pounds - any bigger and they just don't seem to smoke well.
Brine it for 24 hours before cooking - makes a huge difference in the juiciness of the end product.
Set the turkey out breast up before putting it on the smoker. Put a gallon ziplock of ice on the breast while it is sitting out - helps the whole bird be at the correct doneness at the same time.
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