****Official Thanksgiving Menu Thread****

[FlaChief58]

Originally Posted by Flybone McTimmerson

Brined for an hour per pound. Rubbed it this morning before putting it in the smoker. My problem was temperature, I think. My thermostat is on its way out on my smoker I believe. I don't think it was reading correctly.

I also had trouble keeping a steady temp on an unusually cold Louisiana morning. Started smoking at 6:30 am, and it finally just got to internal temperature about an hour ago. Somehow though, the outside was charred and almost inedible.

I've never smoked something that big. I mainly stick to ribs. I've done brisket a few times. But never turkey. Inexperience probably killed me.

Also, is there a such thing as too much smoke?

Ah, next time wrap it in foil when the color is where you want it. And yes, too much smoke will make it taste bitter. I usually stop adding smoke after about 2 hours