BRADLEY SMOKER | "Taste the Great Outdoors"

Got the 13lbs turkey in the smoker this morning. It sat in a apply juice brine for 12 hours and then rinsed off, injected it with garlic butter and sat in the fridge over night. Pulled it out to sit on the counter till it warmed up a bit. Covered it with the Roxies Saturday Night Special Sauce I posted and sprinkled garlic plus. Now its getting 4 hours of alder & hickory smoke. Its a nice day today so I even moved the smoker to the deck from the garage. More pics to follow. Love the auber pid.

That's gonna be great!

Looking good! Appears to be just the right size ;)

Yup right size for sure. Any bigger and I would have had to hang it I think.
Got this smoker dialed in pretty good too.
Auber pid sitting around 220*F, the little maverick temp probe through the top vent says 217*F and of course the bradley is telling me its only 203*F. Goes to show you how off the bradley can be.

That bird is gonna be soooooooo gooood.

You gonna finish in the smoker or in some thing hotter to crisp up the skin?

Was thinking about 20 minutes at 400* in the oven but i see how it comes out of the smoker first

Very nice Devo. I will be doing similar on sunday. Except I will lay on the smoke for 2 or 3 hours, then it it will go into the Big Easy to finish. The nice thing about the BE is it only takes a couple of hours to cook so you are not tied to the kitchen all day.

Yep, the Bradley and TBE are quite a team.

Last turkey breast I did was in the smoker set at 250 F with 3 hr Apple then straight in TBE
for 45 min and done.

Gotta love it.  ;D

Looks so far so good.  I let the smoke roll the total cook time, hickory, yes I like the taste of smoke with my bird.

That bird GREAT.

Did you finish in the smoker?

Yes I did. Had all day to do it so I thought I would give the bradley a work out. I think tomorrow I will need to work out  ;)

now that is a turkey!

Wow, that looks awesome!!!!!

That is a good looking bird, nice job.