Hi everyone, I am asking for help. I am going to smoke a turkey for Easter Sunday, & looking for the easiest & best way do do so. I have my initial idea for the brine & rub, but wondered if anyone has one better. I would use a store bought, prepared Cajun injector sauce & creole topping & sea salt as the brine.
I don’t smoke turkey anymore but whether smoking or deep frying in the past, I preferred a dry rub to brine. This is just the conclusion I came to, you may see things differently. As for recipes, I surf the web to find a recipe that appeals and adjust it to fit my taste.
greg