So I am planning out my turkey smoking for this week. Currently I am planning a wet brine for 24 hours for 2 birds then rubbing down with butter and paprika. Then smoking @ 250 for 6-9 hours in my MES(dependent on PA weather - its cold out!). Here come the questions.
I've been reading alot of the threads and I want to add a cranberry-lemon glaze on and finish in the oven to crisp the skin.
Do I put the glaze on the skin after removing it from the smoker and before putting it under the broiler?
What temp do I set the broiler to and for how long?
I've been reading alot of the threads and I want to add a cranberry-lemon glaze on and finish in the oven to crisp the skin.
Do I put the glaze on the skin after removing it from the smoker and before putting it under the broiler?
What temp do I set the broiler to and for how long?