This is a great recipe, but I thought I would try a little variation. I used the ingredients submitted except I added a red bell pepper for added color. I used 3 cups of white sugar and two of brown sugar. I added a whole bulb of garlic. I also wanted to add just a little heat so I put in ten jalapeno peppers, five with seeds and five without. I think the final mustard turn out perfect with a little heat but not a lot.

Reviewed On: Jul. 29, 2009

I just got a new smoker so this was my first try at smoking meat. I'm thrilled I used this recipe because everyone said it was the best turkey they had ever eaten. I did make a few small changes and they were to use a 16 oz. cola instead of the two 12 oz. For the seasoning salt I used a basic barbecue rub that I use on beer can chicken. I used the four crushed garlic cloves on the outside and then put them in the cavity instead of the garlic powder. I smoked two 14 pound turkeys and a 10 pound turkey plus I used the same recipe cut in half on two chickens that I added to the smoker with about 6 hours left in the smoking time. Everything turned out super except I would have to say the turkeys were better than the chickens. I'm adding to this review now a year later. I smoked the turkeys to an internal temperature of 165 degrees which turn out better than 180 degrees and a temperature recommended by a lot of different sites.

Reviewed On: Nov. 29, 2006