- Brine (12-72 hours):
- 1 part salt
- 20 parts water
- Meat: turkey
- Slather: olive oil
- Rub:
- 1 part salt
- 2 parts pepper
- Warm up: 30 minutes
- Wood: apple, hickory, or oak
- Smoker temperature: 265 F
- Internal temperature: 165 F
- Rested temperature: 130-140 F
Approximate cook times:
- Thighs: 1.5 hours
- Breasts: 1.5 hours