Grilling & Recipes: Mack or McGill

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	Name:	Tall Cotton -
	Subject:	Mack or McGill
	Date:	11/29/2012 4:08:46 PM (updated 11/29/2012 4:09:45 PM)

I brined the turkeys, five total, for 24 hours in a sugar, honey, pepper, rosemary, thyme brine. I injected them with butter, chicken stock, and lemon juice with a little garlic thrown in for good measure. Rubbed them down with olive oil and then onto a smoker with a mix of mesquite and hickory. They smoked at 235 for 4-7 hours, depending on size, until I got a 170 internal reading. Reports from 4 of the 5 were great. The 5th I haven't heard from. (Hope they aren't in the hospital.) I did do one with a cajun butter injection and rub. The guy that got teh cajun one has been buying from GobbleGobble.com, but said they have had his last order. I can't give a personal report. We had smoked prime rib. YUMMMMMM!