- Jul 27, 2014
- 8
- 11
Doing a 12 lb turkey. Brined it in the slaughterhouse poultry brine I saw on here for about 30 hrs, and been letting air dry over night. Just wanted to ask the massive amount of knowledge and experience on here...should I still do a rub or just smoke like it is? I know a lot is personal preference, but wondering what some veteran smokers would do.