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NC Kansas | I'd be nervous with any poultry at 180 degrees for 24 hrs. but my smoker is a cheap one that needs to be checked every half hour or so. I like to smoke 2 small birds rather than one large one. They get done faster and are easier to manage. I like apple wood and get a dry rub for the bird and coat with olive oil... If I'm pressed for time i'll smoke for a couple hours then place in a pan and cover tightly with aluminum foil and let it finish it the oven. I also think the brine is overrated with a store bought bird. MOst of them are packaged in a salty brine... if you have wild or fresh butcher shop bird, then yes you need to brine it. I just buy a 9 or 10 lb shurfresh bird from the local grocery store. Let it completely thaw, rub it down and smoke away. They aren't hard at all.
Edited by KRM 11/18/2015 14:15
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Smoked Turkey
