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This year, as always, I smoked a fresh turkey from Wilkes Meat Market in Cumming, GA for Thanksgiving. With the combination of pecan wood, Big Green Egg charcoal and the below rubs/brine…it came out great. The turkey sat in the brine for 24 hours before going on the Big Green Egg at 310 degrees to get a crispy skin and juicy meat.

Meat Church Bird Bath Brine – https://goo.gl/UgzXqV
Dizzy Pig Mad Max Turkey Rub – https://goo.gl/w1Ny5p