Thread: Cooker

Mr Jim, try 225-250 for 4 hrs that's internal temp.

Cook it at 225 or 250 until a Internal temp of 160-170 is reached

Jim, Roughly 20 minutes a pound at 250 degrees. so about 5 hours. Start checking at 4 hours though.

This is how I do mine. Spatchcock it on the egg. I pick up some smoke flavor but not overpowering. I also get crispy Skin. YUMMM . https://www.youtube.com/watch?v=bvsXgmpvL4w

DD goes by the number of Green Cups--I think 10 should be about right

Depends on the Size of the cups Bro lol

ELECTRIC SMOKER
Follow the manufacturer’s directions for preparing the smoker.
Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking.
Do not stuff your turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh.
[U]Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180[/U]° F.
Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven.
Cover the turkey and chill or let stand for 20 minutes before carving.

I did a 15 lb turkey last week in my masterbuilt for a trial run for thanksgiving. I went and got a digital thermometer that ended up not working, so I went with time. I put turkey in brine and drained overnight. I went 7 hrs with it on 225 and my trusty meat thermometer showed it at 175. It was my first turkey in it(I do ta lot of chicken), and it turned out pretty good. I will do it the same way next week with another 15lb'r.