I just moved into a new place and gained access to a big Char-Griller smoker bbq grill. The first thing I smoked (that's a first in my life) was a pork shoulder with a nice spicy homemade rub/ sauce. It came out great and made me want to try some new stuff.
I was thinking that it might be fun to try a turkey. I've found lots of good advice online but wanted to know if anyone here had any specific recommendations. Should I brine it? Is it worth it to do a rub and/or bar-b-que sauce? any temperature or time suggestions (this is DC so I expect that the outdoor temp will be in the 40's)? The best wood for flavor? Should I put it in the aluminum roasting pan on the grill or just put it directly on the grill with a big drip pan?
Any advice you've got- I'm all ears.
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