Just after 6:30 am the turkey drumsticks went on. The ribs will go on at around 8:30 and the hot dogs probably around 11-ish. The rack will be full of food. Here's hoping it all comes out well and the guests are happy. When it is all said and done I'm guessing I'll have about 24 pounds of meat on the smoker today.
After sitting in a brine for about 36 hours they turkey got hit with a salt and pepper rub, about 2 parts kosher salt to one part pepper. Everything thing else is as seasoned as it is going to get. Just need to apply heat, wait and eat.
WOOHOO!!!
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