Type what you have

Ingredients

• ✓ hickory chip
• turkey
• charcoal briquette

Instructions

1. 1 Place charcoal into the bottom pan of the smoker. Light coals and wait for temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
2. 2 Pat the turkey dry with paper towels. Soak hickory chips or chunks in a pan of water.
3. 3 Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Cover the smoker and maintain the temperature at 240 degrees F (115 degrees C). Do not lift the lid frequently, as this will release heat and smoke. Continue smoking until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 6 hours.
4. 4 Remove the turkey from the smoker. Cover loosely with foil and let rest for before carving.

By Glenn

Ingredients

• ✓ hickory chip
• pork shoulder roast
• apple cider
• sugar
• brown sugar
• salt
• paprika
• onion powder
• black pepper
• garlic powder
• water
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl.
3. 3 Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours. Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
4. 4 Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
5. 5 Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
6. 6 Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
7. 7 Transfer pork to a large platter and let it rest for 30 minutes before shredding with forks.

By bobthecook1