First Smoke: A turkey. Any preparation needed?

Doc said:
Overall smoking my first turkey came out very good.
We brined the bird and were very impressed with how moist it stayed after cooking. It was about a 12 pound bird. It cooked in 4 1/2 hours, but we stretched it to 5 hours. My meat thermometer was set for turkey to get up to 180 (well done) but taking advice from here we cooked it to 165 and were very happy with it.
Thanks for all the help, advice and encouragement. It is greatly appreciated.

Here are a few pics.
Click to expand...
:applause::w00t:
Awesome!!!
 
Great job Doc....if i had of known your bird was gonna turn out that nice, I would have delayed my trip down here....lol

your new addiction now begins....lol
 
Thanks all. It was fun. Even with propane I had to keep a close watch on the temp and make adjustments to keep the temp at or under 300, but above 250.
I can't believe how I've gone without a digital meat thermometer with remote. Those are so nice. I used ti when cooking a couple steaks and found out my idea of medium and it's idea of medium were two completely different things. LOL. :yum:

Next weekend I'm doing ribs. I'll start a new thread and ask for tips on that technique too. :D
 
Those remote thermometers are nice. I use mine when I reverse sear a thick steak on the grill, too. It's nice to be able to keep an eye on the temp while in the kitchen getting the other stuff ready. Which one did you end up getting?
 
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