Well I gave it a try on Sunday and overall I was quite impressed. I brined a 9lb fresh turkey for 24H using the following:
2 gallons water*
1.5C Kosher
1C Brown sugar
Added a small handful of whole black peppercorns
* ended up needing a little more water so I just used fresh tap ~.5 gallon.
Removed from Brine and rinsed thoroughly, patted dry, and laid out on the rack. Proceeded to stuff with 2 chopped lemons and off to the smoker. I used 2 chunks of pecan set the smoker for 300C - I have the Smokette 020.
Kicked back and let her rip and I was surprised as to how quickly the temps came up - breast and leg. I slowed the cook down by opening the door after an hour and also checked on the probes. Ended up inserting the breast probed into the other breast for a clarity check.
The gobbler was done in just over two hours and ended up pulling it, placing it on a cookie sheet, and foiled it. Into the oven to rest (no heat) and served it up about an hour later.
Tasty, very moist, and I will do again for sure. Only thing I might change is back off on the wood as the dark meat seemed to take more of the smoke then the white.
Leftovers have been even better!!
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