Alright. I've been given the green light from the wife on a smoked turkey. I have a decent smoker that I am able to throttle the temp. I have a 15 lb. bird. I am headed to the store to pick up some lump charcoal and some apple wood. I am going to soak the wood in some beer overnight.
I am going to put a pan filled with beer and spices that I will use to baste it from time to time with. I am also going to use a hypodermic to inject a little of this, into it:
Anybody have any tips for a target temp, duration, and process things? I wouldn't say I'm a smoking expert....
Mylo