Scott Johnston Posted August 28, 2006 Share Posted August 28, 2006 This coming weekend I want to fire up the bullet water smoker and smoke a 12 pound turkey. Has anyone attempted this before? I am going to start to defrost this big bird in the refrig over the next couple of days. Brine it on Friday and smoke it on Saturday. 1) Do you smoke it whole or cut it up? Breast side up or down? Vertical? Turn it a couple of times when it is smoking? 2) Did you stuff the cavity with anything? I was thinking apples, onions and herbs 3) How long did it take? Did you finish it off in the oven? Use a thermometer? 4) Any other suggestions? Did you wrap the wings in foil at some point? 5) Did you prep the skin with oil or butter of dry it off before smoking? Thanks in advance! Link to comment Share on other sites More sharing options...
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