Last year, I thought about offering smoked turkeys for Thanksgiving. I passed on that idea to focus on competition BBQ. This year, I cooked turkeys for friends and family. I used a recipe I developed from Adam Perry Lang’s smoked turkey.
It goes without saying that the birds turned out wonderful and my customers were pleased. I wish I could have done more, but I lacked the grill space. In any event, smoking turkey’s seems to be a growing trend in it’s infancy. I expect to do even more next year.
Can we get a how-to on this one?!
It’s going to be in my upcoming cookbook, America’s Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More…being released April 29th!!!!