While you all slaved over a hot stove watching your turkey bake, or jumped back after bathing it in hot peanut oil, I threw the bird in the smoker and watched the Lions get their tails kicked once again. Ok, I didn’t watch for long, think there was an all day Newhart deal on WGN that I watch more of.
Point is, that 11:30 am I gave the bird the ol’ hot butter and seasoning injection, plugged in the remote thermoter and when the temp reached 180 degrees at 4:30, this is what I had when I opened the door.
Slow cooked with hickory and apple wood chips to perfection. Kept moist by the water evaporated from the water pan, and all that butter. Coated in a dry rub from Danny’s Meats right here in Monroe……..yummy!