Page 256 - Turkey Book from Meathead

celery into 1-inch chunks. Add them to the pan along with the mushrooms, herbs, and wine. Fill it up with water or chicken stock. No salt yet. Fire up your smoker or set up your grill in 2 zones. Place the drip pan under the grate on the indirect side and get the temp stabilized at about 325°F in indirect heat.
9| Cook. Place the meat above the drip pan on the indirect side, add some wood for smoke, and close the lid. When the meat hits about 150°F, lift out the drip pan, strain it, skim o excess fat, taste the stock, boil it down if you want to concentrate it, and season it with salt only after it is the proper richness.