Just got my first smoker

[MileHighGrowler]

(02-28-2021, 02:30 PM)bfine32 Wrote: I'm no expert but I've been told the most important thing to smoking poultry is to soak it in a brine. It breaks down the muscles and allows the smoke/juices to infiltrate better. I recently did a Turkey and there was no comparison between baking and smoking. Given it was the first time I ever soaked on and spatchcocked. Perhaps next time I do one in the overn I'll try that method. 

Brining a turkey makes a huge difference whether it's smoked or oven-roasted.  Wet brine or dry brine both work.  I've had nothing but moist birds since I started brining them all about 10 years ago.