Ingredients:

• Brown Sugar Brine

• 8-9 lb Turkey

• XL Brining Bag

• Smoking Chips (I prefer Pecan because of its gentle smoke flavor)

Preparation:

1. Follow directions to prepare brine.  Chill and allow turkey to brine for 12-24 hours.

2. Prepare smoker according to manufacturer's directions bringing the internal temperature to 225-250 degrees.  I use a Smokin’ Tex electric smoker so preheating is not required.

3. Let turkey smoke for 3½ to 4 hours or until a meat thermometer inserted into the thickest portion reads 165 degrees.

4. Remove Turkey and cover loosely with aluminum foil and let stand 15-20 minutes before slicing.