I might add that the legs/thighs were folded and stood on end in the smoker, then spead for the photo. Whole thing was done in less than eight hours......all the way through. No brine, no water. Delicious.

I use water in the bowl (and thus don't do the cheese cloth thing).

Those pix are making me hungry.

One more thing: I think it is very important to loosen the skin around the thighs and breast to allow better interaction of the meat with the brine.

Dogfish, at 200-225 deg. my chicken halves take about 4 hours.

This thread comes up every year. I use a Bradley and smoke a 14lb bird in about 4.5 hrs. 225F max at the end. Here is a link to last years thread with the recipe. 2010 smoked turkey thread Its about halfway down the first page.
I'm only doing one thing different this year...we have a larger group so I'm smoking two!

Test bird is at 159 degrees now, in the thigh. 11 more degrees, and we have dinner. Testing one tonight so I don't totally screw up Thanksgiving dinner.

Turned out well, and Iearned a few things.

Need a bit more brown sugar in the brine, like 3-4x recipe, and 30 minute/lb smoking is right on for my skinny split birds. Brine time was good at 20 hours without loosening skin on breast and thighs. Rinsed the halves and patted dry. Amount of salt was fine. Just missed a sweet finish that I am accustomed to with smoked meats.

Pretty close first try. Thanks for all of your help.

A friend of mine puts up some awesome smoked Chinook with this Maple Sugar Cure. Sounds odd but her smoked salmon eats sort of like ham.
Maple Sugar Cure might work for turkey as well.
http://www.azlwebdesign.com/marketsupply...mp;keyword=cure
The wife wouldn't like the nitrite, though.

Andy throw yourself one of there 5.99 jobbers together works for me.. Side and top vents keep the temp as consistant as I need.

Timber, cruious about your "smoker" as I am in the market for one. . . .is your only heat source the charcoal? Just add chips?

I like the simple design !

I like charcoal best but also use a hotplate once in a while as my wife hates the taste from charcoal..
Start charcoal or hotplate and add fresh alder...

How long does it take to do a batch of salmon ( I know it will be weather/temp dependent)?

About 2.5-3 hrs. temp about 130-140. I dont bring smoker to temp just white the charcoal throw on alder and go..

My first try at it. Turned out awesome. Pulled the bird when the breast and thigh hit 165. Kind of like a turkey/ham hybrid, but in a good way...

Nice looking bird Kramer. Smoking a chicken right now, 8.15 lb'er, for tonight.

8.5lbs? sure that isn't a small turkey?

Looks great Kramer

Tasted great.

Did a couple of yard birds at work today with Mr. Parkers brine.
about 5.5 hrs at 215. Not as pretty as Kramers bird but damn tastey.

Two down, two to go.