The bird is a popular thanksgiving item for the family. There are lots of ways to cook one and I've tried them all. I think every style has its advantages. I'm hooked on smoking the bird for right now.

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Smoked flavor in the bird cannot be duplicated. I prefer apple wood. It all starts with the brine. That's 48 hours in a bath of assorted herbs, salt, brown sugar, molasses, and ice. After 2 days, pat dry, loosen up the skin and add a rub. I use Slap Ya Mama cajun seasoning. Smoke until internal temp reaches 170 degrees which usually takes about 12 hours. Baste with its drippings so that it doesn't dry out. If you don't have a bird stand you will have to rotate periodically.