Hey, does anyone do a turkey on charcoal smoker for Thanksgiving? Last year was my first try at it and it came out delicious. I was worried it wouldn't and had a lot of pressure to get it right for dinner. I used a the brine recipe from Jaindl Farms and soaked it a day. Today I will start soaking for a 2 day soak this year. I used apple wood chip last year, undecide this year. Just wondering how some of the other guys do it, or what you use to get it done. Can't wait to enjoy it again.

I did a turkey breast this past Sunday on the charcoal smoker. Wife was decorating the house for Christmas (a 6-7 hour affair) and I was processing, packaging and freezing the two deer I shot on Friday and butchered Saturday. I brined it for about 24 hours before smoking and used apple wood chips soaked in water for smoke. Once I got an internal temperature of 150 degrees, I took out the water pan and threw one last small handful of wood chips on the coals. It gave it a bit more direct heat to give the skin a good color, and a last hit of direct smoke. Took it out when I got an internal temp of 157 degrees, then covered it with foil and let the carryover heat bring it to 161 before serving. The wife and kids said it was better than this local bbq restaurant we go to. Now I just need to learn to make their pulled pork and sauce, and I will be set!