believe it or not, this was my first smoked turkey. I don't like turkey,
but fried ones I devour the skin, so that's what it's been.
This really changed my mind, in fact I was shocked how good this was.
I cooked around 300 (sorry Greg) and some of the skin was actually
crispy and delicious. I'll be smoking from now on.
Didn't brine, injected Tony Chach, no rub.
The wild pig was simply the best pig of any kind I've done.
It was mild, wonderfully flavored by my neighbor's rub and
baste, and although it was a lot of work, we kept temps around
215 and suddenly, it was pig.
The outside had perfect char and crispiness....the inside was
tender and juicy....it just flat out rocked....wish I could cook like
this every time.