SM050
180 degrees (higher temps make darker color, and can crack skin.
13 1bs - Brine 36 hours - 1 gallon water, 1 cup kosher salt, 1 cup brown sugar, 1 tbls cayenne pepper, tbls ground cloves, 1 tbls ginger, 1 tbls cinnamon, 2 tbls minced garlic, 2 cups apple juice.
Remove from brine, towel dry, let stand in refrigerator uncovered for 2 hours.
Used apple wood chips wrapped in foil. Punched holes in foil. Approx 3 ozs chips.
Smoked for 3 1/2 hours, added another 2 ozs chips and smoked for additional 4 hours.
Turkey was perfect coppertone color with shiny texture. Flavor and texture of meat (both white and dark) was excellent.