If you liked the smoked Turkey, Give this one a shot. My Family loves it:
- Wet Brine for 12 hours refrigerated and covered - 2 cups of whiskey with brine
- Dry Turkey and coat with SPG (Salt, Pepper and Garlic Mix)
- Coat with a poultry rub of your choice
- set smoker to 250 degrees and cook for 30 mins per pound
- After one hour, spray Turkey lightly with mists of water, repeat after the 2nd hour.
- When Turkey hits 140 degree internal temp, generously glaze with a mixture of honey and butter - about 4 tablespoons of honey and 1 stick of butter - repeat this one hour later
- After the internal temp hits 160, Hit the the outer layer of the Turkey with a little Victory Lane BBQ Gold Dust. This just adds a little extra flavor to the meat.
- Pull off at 165 degrees, wrap in foil for 30-45 mins and slice to your delight
