We had a batch of salmon to do and the was two open trays left in the Bradley smoker. Waist not want not; there was room and a void needed to be filled. I had a 10 pound turkey in the fridge which I was going to deal with on Sunday. Visions of our Florida theme park visit immediately bounced into my head. You know the smoked drumsticks they sell. I tell you it like being on the Flintstones, it's no small feat to get through one of these. Barbie was appalled, with all the bones and cartilage, but she is a white meat eater, so her opinion is somewhat jaded.

Anyhow I dissected the turkey into parts and into the smoker it went, nothing fancy, no brine or injection just a simple rub and two hours on heavy smoke, with in internal temp. of 180 out they came. Remember this is a simple smoked turkey but it satisfied every complex manly desire. I was Fred Flintstone, Henry the VIII  and Conan the Barbarian all wrapped up in one.  I had no need to go beyond the legs, but then the wings, OMG it was heaven, a dash of Buffalo style sauce and I'm happy feet dancing.

For my dear spouse, we sliced the breast and made real turkey bacon club sandwiches using some of our cherry smoked maple bacon.  She was thrilled, I told her it was all for her, I think I got lucky that night.

It is amazing what a little smoke can due for your BBQ.

This has inspired me to do the whole meal deal, this weekend I will brine, inject and rub two turkeys and put them on the Weber Smokey Mountain Grill. Hit them with the smoke and see what the Black Pig group can do.

Perhaps some video...