Getting everything ready early. Well I smoked a turkey for Christmas. Have a safe and Merry Christmas everyone.
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Getting everything ready early. Well I smoked a turkey for Christmas. Have a safe and Merry Christmas everyone.
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We just finished, eating the exact same thing. MBES. Mmmgood!
What temp you smoking at?
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I just use a thermometer and insert it in breast until it reaches 165°. 13# bird took about 9 hours with smoker temp. at about 220°. Used pecan wood and charcoal.
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Thanks Scrat, 240, 6 hrs, pecan here also. 13# 165 in the thigh.
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Smoked this 16lb bird at Thanksgiving on the old Weber Smoker. I run mine about 325-350 and it takes less time. This one only took 3 hours. The skin gets nice and crispy and the meat still has that smoke ring and flavor. Your bird looks excellent, I smoked turkeys low and slow for years, the high heat method just saves time! Merry Christmas. Attachment 283910
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Are you guys soaking it in a salt brine first?
I use a dry cure inside and outside the turkey with a little special salt cure I purchased from Allied Kenco. They have all types of curing products. That I have used for smoke deer sausage in the past also.
Allied Kenco Sales
I brine poultry most of the time. Would like to brine everytime, if I had the time.
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Sure look's good Scrat. The foil on the legs look's like it ready to take off in the snow.
LittleJohn
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I brine as often as possible. This was my first smoked turkey but it came out good. Brined and injected
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That looks Fantastic!Quote:
Originally Posted by StantheMan2567