I fired up the WSM for the first time in 2010

[3 Olives]

Real pretty looking bird Larry. Did you cook it in the 250 degree range for 5 hours? I did ours at a high temp of about 350 in my WSM. It was a 14 lb. bird that was spatchcocked and brined for 24 hrs. The dang thing was done in 2 hrs. Had a nice flavor but the skin was as black as a crow. It kind of looked like a B-2 stealth bomber when it was done. Tasted real nice though.

Thanks for the injection brine recipe. I have another bird in the freezer that's going to get that treatment for Christmas.

I plan on baking one and smoking one for Christmas. Your turkey looks perfect. What range did you cook it in? Thanks.

 

[dollarbill]

Real pretty looking bird Larry. Did you cook it in the 250 degree range for 5 hours? I did ours at a high temp of about 350 in my WSM. It was a 14 lb. bird that was spatchcocked and brined for 24 hrs. The dang thing was done in 2 hrs. Had a nice flavor but the skin was as black as a crow. It kind of looked like a B-2 stealth bomber when it was done. Tasted real nice though.

Thanks for the injection brine recipe. I have another bird in the freezer that's going to get that treatment for Christmas.

Lew, cover the bird with foil when it reaches the desired color. Cover not wrap. $.02