This past Thanksgiving, I smoked a turkey for the first time in my dad’s Breeze. The bird turned out perfect, tender with a beautiful touch of smoky taste infused throughout and wonder pink smoke ring that penetrated deep into the meat. We pulled the bird out at an internal temperature of 160-165, based off the recommendation on Amazing Ribs.
We didn’t do any brining beforehand. The rub was a mish mosh of salt, pepper, garlic powder, onion powder, basically anything we could find. We used mostly lump charcoal with a small bag of apple wood. It took about 4 hours to cook the 10 pound turkey. We used a remote wireless temperature probe, which was immensely convenient… We could watch the temperature go up while sitting in the warmth of the house. As usual, the Breeze performed perfectly!
