Now some of you may recall this recipe from last year, but we wanted to bust it out again for anyone trying to decide one the perfect way to cook their Thanksgiving bird next week.  Without further ado, here's a step-by-step guide to creating a smokey, exceptionally moist bird...

SMOKE IN DA EYE'S SMOKIN' T-DAY BIRD



Brine:
1 gallon vegetable broth
3/4 cup kosher salt
1/4 cup brown sugar
4 tbsp Dizzy Pig Swamp Venom Rub

Heat all ingredients over medium heat until dissolved and well blended.  Cool in fridge until ready to use.  In a large stock pot, place the raw12-14 pound turkey inside and cover with brine.  Let soak in the fridge overnight, 8-12 hours.

Remove turkey, pat dry thoroughly.  Rub turkey skin well with plain yellow mustard then coat well with Dizzy Pig Swamp Venom Rub or any of your favorite rubs.  Allow to rest while preparing the smoker. 

Heat smoker with lump charcoal and 2-3fist sized pecan wood chunks or favorite fuel to approximately 350 degrees.  Add turkey and cook until internal temperature in thickest part of the turkey reaches a minimum temperature of 165 degrees.  Remove and rest for approximately 30 minutes before carving.





- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ