I just wanted to share some pictures from my Thanksgiving last week. I brined this 17 lb. turkey for 2 days and then smoked/cooked it with hickory chips. Took just a tad under 4 hours. The turkey was smoky, juicy and delicious.
Note: Monte used a meat thermometer to be sure that the turkey reached safe internal temperatures in order to kill all harmful bacteria.
Here's what one of our customers wrote about our recipes:
The jerky recipe is about the best one there is, and I have tried many.
I impressed a girlfriend so much with the cornish game hen recipe she married me!!
Jon R. 
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