This year’s smoked, Thanksgiving turkey was a success. The smokey flavor was just right. The last couple of birds have been slightly under-smokey so this year I tried using two different types of smoking wood: the usual large chunks of wood plus roughly two cups of Jack Daniels smoking chips that are made from their aging barrels.
I soaked the wood overnight and the water I poured off the JD chips definitely smelled like whiskey!
The cheapest 10-pounder I could find at Meijer (Meijer’s brand)
Jane’s Krazy mixed up salt
Rubbed softened butter under skin
1/2 cup bourbon
1 quart apple cider
Several sprigs thyme
Mixed up salt
Four garlic/apple chicken sausages
1/2 onion, quartered
6-7 lbs lump charcoal
Seven big chunks apple wood (soaked for 8 hours, overnight)
~2 cups Jack Daniels barrel chips (soaked for 8 hours, overnight)
1 hour before putting in smoker, applied butter under skin and dry rub on outside.
Smoked 3.75 hours.
Perfectly delicious. Juicy meat. Good, smokey flavor that was “just right.”