To the members of the forum. Happy thanksgiving! Respect Tom Turkey!
The 7# breast was brined last night for one hour/lb.
Let rest on the fridge overnight.
Added my poultry rub.
Set the auber at 255 and put the bird in at 745am est.
The initial temperature reading in the box was 48.
I am hoping for a 5 hour smoke to get to 165.
Ambient temp is 31.
I know if been a while been busy at work and my daughters sports teams.
