Originally Posted By: Slab Happy
Jam Session, the bird is soaking now....damn, that brine smells goooood!
If you notice from my old turkey picture, I cut the thighs/legs off the breast/back, so everything is open to heat circulation. The cavity is wide open and I smoke in an old fridge, which maintains temperature really well....better than the oven.
I am really looking forward to this.....excuse me while I wipe off my keyboard. smile


I did notice that you split the turkey but wasn't sure if you did that before or after you smoked it.

Sounds like you know what you are doing. If you're smoking in a fridge you shoulda done two! smirk Let us know how it turns out.