Reply to "Turkey Reports - 2013"

smokeemifyagotemMember

Brined 2 12lb birds 24 hrs.

Seasoned with J&R meat Co.and butter.

Did one whole bird on the rotisserie 2 1/2 hours.

Cut the other up and smoked the legs and wings on the bottom rack and wrapped the whole breast in parchment paper tight then into a plastic cook bag and stuck the prob in and zip tied shut in a pan on the top rack...Hit 160 at about three hours.

They where all awesome.

My fav was the breast in a bag (grandma's way) yields about 2 cups of the best au jus ever to spoon over meat.

Cheers!

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