I smoked this bird today, injected with lemon pepper marinade, sprinkled with my rub and sat in the fridge all night. Put it in a 225 electric smoker for three hours till internal temp hit 165. Was smoked with cherry. I took just a small taste to check it. WOW, I'll never put another bird in my oven. Since I'm a newbie and can't post pic's yet I'll put a link so you all can check it out. This is my second time smoking. My first was bearcarvers Final Smoked Salmon recipe and it was great. Here's the bird link:
