I cooked 3 turkeys varying from 12.5-14lbs. I cooked these on my new pit a FEC100. They were first brined for about 48 hours using Smokin's Holiday Brine. Then were rubbed with butter and Cookshack Spicy Chicken Rub. One was rubbed with ButcherBBQ Honey Rub. They were then cooked in the FEC100 for about 4 hours, until the temp in the breast was about 165 and the thighs were about 180.
Turned out great!
A fantastic source for information and recipes is the Cookshack Turkey Forum. Here you will find yearly reports and recipes from some great cooks.
The FEC100 getting fired up for the cook
Birds in the smoker
Wrapped in cheesecloth drenched in butter
Bird #1 - This one is headed to my sisters house
Birds 2 and 3... these are 1)Thanksgiving dinner and 2)Leftovers
The pick for carving
Ready to eat!
Jenna loving a "leftover" turkey leg
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