Instructions: I just pulled my first brined turkey of the smoker. I have always rubbed with kosher salt. Used William OReillys brine for 16 hours. The skin is salty and crisp. I should have taken it off at 170 and let it rise but I didnt. Took it off at 180. The meat is tender, moist and not salty. The texture of the meat was affected much deeper than with a rub. If you dont want salt, dont eat the skin.

I used brown sugar and will try Tamari sauce instead of soy next time.

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