BBQ Turkey

Ol’ Gray

Soak for 48 hrs in your favorite brine Remove from brine, pat bird dry Set in refrigerator on a cooling rack/pan for 1 hour to dry out more Coat skin with vegetable oil Apply Malcom Reed BBQ Rub Set smoker for 300 degrees At 130 degrees (internal temp of breast) drizzle with melted butter At 155 degrees (internal temp of breast) drizzle with favorite BBQ Sauce (I used Jim Beam Smoky Barrel) Remove from smoker once breast temps at 165 and rest for 20 minutes

71/52°F - Mostly cloudy throughout the day. (September 13, 2022 - New Market, IN, USA)