Still Smokin'

I ventured into a new area with my smoker last weekend. To this point I have only smoked pork shoulder and beef brisket. Both turned out to be delicious. Last Saturday I smoked my first turkey. I was a bit skeptical, but a few quick Google searches made it seem pretty easy. The key is brining the turkey and applying a wet rub prior to smoking. I should have trusted Google because after 9 hours of smoking at low heat, my turkey was beautifully done. The flavor was good too! See the photo below to see the gorgeous results. This was my first smoked turkey, but it definitely won’t be my last.