
Ingredients
- Turkey
- Rub
- Go nuts with whatever you like
- Some options: wiki.mcwain.net/spices
- Alternatives: wiki.mcwain.net/smoker
- Brine
- Lots of salt
- Pepper
- Sugar
- Citrus, like orange and lemon
- Alternatives: wiki.mcwian.net/smoker
- Glaze
- This time I glazed with Blue's Hog Chipotle Raspberry. It goes great on chicken too.
- Melted butter
- Canola or Olive oil
- Brine bag, bucket, or cooler

Directions
24-48 Hours Before
- Brine bird in brine mixture
Thanksgiving Day
- Pull turkey out of brine, wash, then dry
- Put turkey in fridge for a few hours to continue drying
- Get smoker ready
- Add wood
- Light wood like pecan and peach are good
- Alternatives: wiki.mcwain.net/smoker
- Get temp stable at 320°
- Rub down turkey with oil and rub mixture
- Put in smoker
- Every 45 minutes, baste with melted butter
- Continue basting until breast reads 155°
- Glaze bird with sauce
- Continue cooking until breast reads 165° minimum
- Reference: wiki.mcwain.net/smoker
- Total cook time is about 3.5 hours
- Pull bird and let rest for at least 15 minutes
Mouth Words
My smoker was stuck at 225° and refused to get any higher during our November weather. After wrapping it like a potato, it shot up to 320° and stayed happy - most of the cook. It also helped that I filled the WSM water pan with sand to help stabilize the temps. By the end, it was nearly too hot and had to backed off a bit.

