Smokin a Turkey

Alright! It’s Christmas! I meant to do this a week ago, but the turkey was still frozen, so we’re doing it today. If it turns out terrible we’ll be eating Chinese for dinner.

I got a pre-brined 12 lbs turkey for less than $1 per pound, put olive oil on the skin, then sprinkled on the rub I use on pork butt because it’s similar to what this person recommends anyway. We’ll smoke it at 225℉, and it should take about 6 hours at that temperature. We’ve got temperature probes in the turkey, so we should know when it’s done.