For about 12 or so years I’ve fried a turkey on Thanksgiving to eat around noon. We’ve always had family over and swooned over food and football. This year we are breaking tradition kinda...

I’m smoking the turkey today and I’ve documented the steps.

First was to purchase the ingredients for the brine and of course the Butterball...


Going with several of you guys input I went with a citrus combination with Meatchurch Gospel all purpose rub, salt, and brown sugar.







Put all ingredients together and heated until everything dissolved and added ice to cool down prior to putting everything together in the brine bag.

After brining overnight pulled the turkey out to prepare for injection.




Injected with Tony‘s creole butter and jalapeño

Always smoke my turkey. Thirty years and counting. Never brined a turkey in my life. Wash in cold water. Trim off excess fat and skin.
Sprinkle Lawry's season salt all over the bird. That's it.
Smoke on a Brinkman water smoker Hickory chips for real smoky flavor. Around 45 minutes per pound. Never used a thermometer.
Never had a complaint in all that time.

you smoke a 12 lb turkey for 9 hrs?

That's a kick arse injection

My calculation says at 240 for 6 hours.

My norm has always been the straight creole butter. I’m excited to try this.

Fuzzy crocs would have been a better choice of footwear.

You have veiny wrists

Your nails are a disaster. A mani every now and then wouldn't hurt.

Man you just gave me a great Christmas gift idea. Thanks D!!

PS that was a close game... says winner!!

He’s n OT ghey.... well, not totally

So after smoking, what will you do with the bird overnight?

That’s a great question T!! We are breaking another tradition tomorrow, so stick around...