I have a electric Lil Cheif smoker and want to smoke the turkey I shot this year but want to know if I need to soak the bird in a brine (salt solution) first or can I just smoke it for the required number of hours? I have seen both methods recommended, I am not sure which was is the way to go. Any help would be appreciated.

Absolutly soak him in a brine for at least 24 hours. Not only will it make the meat stay alot juicier but because you are slow cookin ( poultry or pork ) it will help stop any bad bacteria from tainting your meat. You can make a real flavor full brine also , it doesnt just have to be salt sugar and water. My brother and i compete in BBQ Compititions up and down the east coast so i have learned from expeirience.

Thanks...........any suggestions on a brine?

This is a brine I use for duck. Don't know how it would work with the smoke though. Might want to try a chicken first to see.

1/2 cup kosher or sea salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic, smashed


A brine will help with keeping the bird moist. As the meat pulls in the salt, it also draws in the water(or juice). Good luck