I got up at 4 am to put the turkey in the smoker.
Smoked meat is great, but it’s a long, long process. Hours upon hours of work brining, resting, injecting, rubbing and then finally smoking. The end result is awesome, though.
Here’s my smoked turkey recipe:
My brine consists of 7 quarts of water, 2 cups of bourbon, 1 cup sugar, 1 1/2 cups salt, and a couple of spoonfuls each of onion powder, garlic powder, paprika, and pepper.
The rub is an unmeasured mix of salt, paprika, sage, rosemary, thyme, pepper and sugar. I mix it up until I like the taste.
I have a turkey injector, and before sticking the bird in the smoker, I inject it with a mix of melted butter and low sodium chicken broth.
For wood chips, I use a mix of cherry and apple.
