Tip: if you have the space, get a fresh turkey and brine it yourself.

Yup, brining will make all the difference in the world. I'm gonna use Alton Brown's brine recipe and smoke mine this year. I've only ever baked a turkey but I'm guessing I'll just treat it like any other big hunk of meat and smoke away. Thinking maybe an apple/pecan blend?

For those that are interested, it's a good one:

https://www.epicurious.com/recipes/m...brine-51410501

I've used Alton's brine in the past with success.

A lot of turkeys come pre-brined in solution and can become extra salty if brined again, at least in my experience. Fresh turkeys are the way to go.

Think there's any benefit to smoking the innards for gravy? I've always just boiled them and stripped and chopped them up. Smoke in gravy on top of smoked bird might be a bit too much...

I’ve never done it.

I’ve offered to save the drippings for the people that care.

My wife is a freak show and swipes the neck and gizzard so she can fry them up and be disgusting.

I've never smoked the innards, but I do put a rectangular foil pan under the grate to catch the drippings as the turkey smokes and have used that to make smoked gravy. It's not too much and is honestly my favorite part of the meal.

If you go that route, just make sure to have some broth or water in your foil pan, and monitor so it doesn't dry out, otherwise the drippings will scorch.

I know 99% of you will disagree but smoked Turkey is the most overrated BBQ meat there ever was. It's flavorless besides the smoke, it is usually drier than everything else and just a waste of money when you want BBQ.

Sausage has fat for flavor, brisket and pork are perfect BBQ for and even smoked chicken drums or wings are better than turkey.

Why the **** do people order that shit? I wonder if they feel that eating turkey at a a BBQ place saves them from the wife screaming at them for all the other greasy, pure beef and pork.

I like the masterbuilt electric turkey fryer they go on sale before Thanksgiving at Academy Sports. I think I got mine for 30 bucks a couple years ago. It has a smoke box drawer for wood chips and it works and a easily accessible drip cup at bottom that you line with foil and easy cleanup. You will have to empty twice during cook i love the smoked gravy flavor. A 12 lb bird is perfect but I have stuffed a 14 lb before and came out fine. I dont brine a frozen turkey but I do inject flavor butter garlic solution with a little turkey broth if can find if not chicken works never more salt.

https://images-na.ssl-images-amazon....AC_SL1500_.jpg

We are not ordering that shit. We’re smoking a bird instead of baking a bird. Smoked turkey is better than baked turkey.

That’s all this is.

Ribs, grilled corn on the cob and baked potatohttps://juragan.club/assets/7/o.png

Spatchcock the turkey after brining and cook it hot and fast. Low and slow makes for an over-smoked bird and tough skin.

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I haven't cranked up the smoker for a month or more. So for this weeks game I am. I'm going to smoke some ribs, salmon and pork butt tomorrow. Ribs for me and my brother in law to eat tomorrow along with some yard work. The salmon is for the wife and then the butt is going to be pulled and then cooked into a pulled pork pizza for me and my buddies for the game on Sunday. I feel good about it.

Ribs next weekend )

Smoking the turkey is the shit. I spatchcock the bird first. It's thinner and smokes quicker that way, so it's super moist. I also brine it first. Brine for 12 hours then spatchcock, then smoke with cherry or apple wood to internal temp of 165 degrees. Be the best turkey you've ever had.

You are just anti Turkey. Thats got to be the case.