Tone Ranger
Found some matches.
Since i have done lots of smoking over the summer i attempted my first turkey. I used a Weber Gold 22.5" kettle with a smokenator setup. Took around 7 hours to cook, couldn't get my temps over 300 degrees for most of the cook.
I used a Kosher salt/brown sugar brine and let it sit in a cooler overnight. Then i injected it with Stubb's Chipotle Butter injection and rubbed it down with John Henry Apple Jerk Chicken rub. Sprayed it down with apple juice about every 45 min.
Cooked until breast temp was 160 degrees.
Turned out wonderful and the parents said it was the absolute best turkey they had ever eaten. Super moist, tender and had some bite to the outside.
Well pleased with the results and will probably be called to to it again...:-D
I used a Kosher salt/brown sugar brine and let it sit in a cooler overnight. Then i injected it with Stubb's Chipotle Butter injection and rubbed it down with John Henry Apple Jerk Chicken rub. Sprayed it down with apple juice about every 45 min.
Cooked until breast temp was 160 degrees.
Turned out wonderful and the parents said it was the absolute best turkey they had ever eaten. Super moist, tender and had some bite to the outside.
Well pleased with the results and will probably be called to to it again...:-D
icture perfect!
