I always spend Thanksgiving elsewhere, so I never get to do the holiday bird. But some day I’ll do this just for the leftovers. Except I’d try smoking the stuffing, too.
Holiday GratePlate From Craig Stover:
My first attempt a smoking a turkey and it was for our family Thanksgiving dinner (I know, you should never try something new when you are cooking for company). It was 12 lb. Butterball young turkey soaked in a maple-herb brine for about 18 hours and then smoked on a modded Brinkmann bullet for three hours using apple chips and Kingsford charcoal. I painted some olive oil on it and rubbed it with my own homemade rub and also stuffed an apple in the cavity. I had calculated about 5-6 hours (30 minutes a lb.), but it was done in three hours. I was worried about drying up before our company coming over, so I did what I would do with a butt or brisket…I wrapped it in aluminum foil, then wrapped it in a towel and stuck it in a cooler. Pulled it out two hours later and it was just as warm and juicy just as if I had just pulled it off the smoker. My wife and dad said it was the best turkey they have ever had, so from now on the turkey is my responsibility. My wife also liked that she had her oven free for all the other dishes she was preparing.
- Craig Stover
(Source: gratetv)
