MasterBuilt and applewood Attachment 177030
Printable View
MasterBuilt and applewood Attachment 177030
Yummy lookin'.
"G" I'm not much on turkey but love smoked anything. I'd be willing to chow down on some of that. It looks good.
"gene"
Looks good, hotta be careful with applewood or you get a very strong smoke but I've learned that a little goes a long way.......
Looks good to me
Looks good, lets eat
That looks excellent. We plan on doing the same thing for Thanksgiving. Did you inject it?
Paw Paw,
I'm like you, not much of a turkey fan (I eat steak for thanksgiving) but, a number of years ago, a co-worker of mine brought in a smoked wild turkey. Normally wild is pretty dry in my opinion but this was the best turkey I ever ate.
This year, I was thinking about it again so I went out and killed a nice Tom. I smoked it with hickory and it was as good as I can remember.
Did you brine it? I've been thinking about doing a couple mesquite smoked turkey breast for thanksgiving. I generally brine my chickens, but whole 20lb turkey just takes too much. A turkey breast wouldn't be a problem though, and nobody will fight over the legs!
Looks delicious "G"
Yep....injected it with Tony Cacheres Creole Butter and rubbed it down with Tony Cacheres Creole Seasoning. 6 hrs on the Master Built at 225 to a internal temp of 175 applewood chips......apple cider vinegar in the water panQuote:
Originally Posted by Tracker123
I smoked a whole backstrap at crappie camp last month in my Masterbuilt. Used pecan and apple. Marinated it overnight in Italian dressing and lots of black pepper. Smoked it for 3 hours at 200. Then let it rest in butter inside a zip lock. It was fantastic
As on of the beneficiaries of CP's efforts, I can personally attest to the absolute deliciousness of his product! It was awesome! I would love to have a Masterbuilt, but since I have 3 smokers already, it probably ain't happening any time soon.Quote:
Originally Posted by crappiepappa
You cannot have too many smokers!
Or at least that is what I keep trying to convince my Wife... :deadhorse
HBG-I keep trying to convince my wife of that but so far, no luck!
I love the flavor of smoked poultry, but the skin turns out too dark and there is too much smoke flavor, to the point it leaves an after-taste in your mouth. Anyone know how to get around this? I need an answer pretty quick because I'm debating whether to smoke the turkey in my Master-Built or just bake it in the oven.
Looks fantastic.
I pulled the skin off right before I sliced it....also....I only used a half a cup of applewood chips so that I did not get too much smoke .....too me it was just right...had the smoke taste but was not overwhelming.Quote:
Originally Posted by Stinkfinger
That's true, but I'd bet you eat that skin like tater chips :). That's what I do.Quote:
Originally Posted by "G"
I agree with G: less wood will lower the overall smokiness of your cooked food be it turkey, chicken or anything else.
Smoking it at a higher temp may also help since it will cook faster and therefore be exposed to the smoke for a shorter period of time. I don’t know if this will work for a turkey though but it will for chicken.
The type of smoking wood may also be a factor. Some of the stronger wood flavors may dictate using even less wood for smoking.
Also make sure that you have the upper vent wide open so that you don’t get a build-up of creosote on your food as it has a bitter taste.
Good luck with the either turkey way Stinkfinger.
I’ll be smoking a Prime Rib and will be trying some smoked devil eggs and some poppers this Thanksgiving. I’m thinking a blend of cherry, pecan and oak for the Prime Rib and maybe just some pecan for the others (Wifey does not like a strong smoke flavor either).
Easy to stop that, I use no wood in my Smoker. Only the flavor from seasoning of the smoker. Same as an old Cast Iron skillet, Smokers need to be seasoned.I keep the bottom of my SmokinTex clean along with the racks. But the sides I would kill someone if they scrubbed it clean. Its not dirty, but has that golden brown look from hundred of hours of smoking meats. I can do Chicken, Turkey, Quail, Fish and even Ribs without wood. Or If I do use wood its Pecan and just enough to give it a hint of smoke.Quote:
Originally Posted by Stinkfinger
Also I spray the skin down with Pam cooking spray. And the skin turns out golden brown along with people fighting over who is going to get the most of it to eat. Again less wood is more in Turkey and smoking most meats.
Putting on 5 sides of Baby back ribs around 8 am tomorrow. Twice baked taters, Baby Back ribs, Homemade Yeast rolls and Sweet Tea. Man what a meal.
Pete
Think I'm coming to your house in the morning:biggrinQuote:
Originally Posted by ShilohRed
Puttin mine in the smoker now
Tent your turkey with alum foil then about an hour before its done remove tent and let it brown
Bird is in the smoker. Thanks for the advice all and Happy Thanksgiving.
I bought a smoker this year, myself. You can put an old tennis shoe on that thing and it'll come out delicious!
I'm not big on turkey either but that sure make me want a turkey samich.Quote:
Originally Posted by PawPaw "gene"