So, this year we decided to smoke our Thanksgiving turkey. There's several ways to do this, but I'm just going to explain how we did it this year. And any mistakes we made. Not that we made any. I would never make any mistake.
. . .
Quit laughing.
The Details:
Soak hickory chips in water for a few hours before cooking. Fill smoker pan with charcoal and saturate with lighter fluid. Wait a few minutes to let the lighter fluid soak in and then light. While that is burning down, remove all giblets from thawed turkey and rinse with cold water. Season with salt, pepper, garlic, and seasoning salt, rubbing into skin and into body cavity. When charcoal has burned down, add some of the hickory chips to the coals. Combine 1/2 cup barbecue sauce and 1/2 cup Dale's sauce with enough water to fill water pan and place in smoker. Place turkey on rack. Close lid. Remember to check the water level often and add more water when needed. Add more coals and hickory chips as needed to keep the smoker at its ideal temperature according to its manufacture's instructions. Turkey is done when it reaches an internal temperature of 180 degrees, about 8 to 12 hours.
We have this smoker, is case you were wondering. The mistake I mention? We weren't able to keep the smoker at its ideal temperature the whole time, and as a result had to stick the turkey in the oven the last hour to get it done in time. I think it would have gone better if we had a charcoal starter to start the charcoal before adding to the smoker while cooking. Or at least removing the turkey halfway through and restarting the coals. But either way it tasted great and we will be doing it again. Might try injecting the bird with some marinade next time. And keeping it hot enough, of course.
Happy Cooking!
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