the bird

[eyeguy 54]

12.5 pounder

2 gallons water

1 1/2 cups canning salt

3 tablespoons minced garlic

1 tablespoon ground black pepper

1/4 cup Worcestershire sauce

1/3 cup brown sugar

1. In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting. Going in thr smoker Wednesday. More pics then :>)

[reinhard1]

thanks for that brine reciepe, and i'll be looking forward to the final product. good luck.

[Deitz Dittrich]

I hvae used a recipe like that before.. turns out fantastic. I usually smoke it for about 6 hours low and slow and finish on the rotisery.

[McGurk]

Don't forget: Smoker = Spatchcock!

[eyeguy 54]

Dang this ones good! Cherry smoked. 12.5 pound bird took 4.5 hours at 225.

[reinhard1]

that looks awesome!!!!!!looks like you tasted some of the skin off the wing. had to be tasty. i like your smoker. good luck.

[eyeguy 54]

not dure why it split there. tastes fantastic but the skin is way toooo smokey for me.