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Started By
Message
re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS
Posted on 11/22/11 at 2:24 pm to Burlee
Posted on 11/22/11 at 2:24 pm to Burlee
quote:
get the breast up to 160 degrees and then pull and let sit. It'll cook another 5 - 10 degerees after you pull it.
Normally, I'm with you on your temps, but because he's cooking a damned elephant turkey, I was thinking he should pull it just shy of 160 and let it coast past safepoint (160) to try and prevent the rest of the meat drying out...
0
Posted on 11/22/11 at 2:29 pm to Eddie Vedder
I did a 17 pounder this past weekend on an electric smoker. On advice from this board, I cooked it on high for 2 hours and on med. for 3.5 hours. I put 6 sliced jalapenos and Tonys in the cavity. Came out great. The wife went and got another one and said " I hope you wrote everything down cause you have to do it again at Christmas" 
Posted on 11/22/11 at 2:53 pm to Eddie Vedder
quote:
vedder
quote:
opr
quote:
burlee
y'all are all awesome, i think i'll go with a combination of what all y'all said
Posted on 11/22/11 at 3:48 pm to Damn Good Dawg
quote:
y'all are all awesome, i think i'll go with a combination of what all y'all said
be sure to let us know how it turns out...
Posted on 11/22/11 at 5:06 pm to Eddie Vedder
you got it, not off to a good start though, the smoking plate was shipped broken so we'll see if i can rig it up 
Posted on 11/30/11 at 3:11 pm to Eddie Vedder
quote:
be sure to let us know how it turns out...
appreciate the help guys, i know it is a bit after thanksgiving but i just wanted to say that it is in fact possible to smoke a 25 lb bird and it do well. it didn't dry out at all. i brined it over 24 hours and then threw on the bird with hickory wood and started the temp at 300 for the first hour and getting it to stick at 250 for another 7 hours and it ended up perfect with a core temp of 170 after 8 hours
i'll throw a few pics up but mainly just wanted to say thanks to those for the advice, couldn't have done it without ya. that and i wanted to brag that i didn't screw it up
ETA:
This post was edited on 11/30/11 at 3:15 pm
Posted on 11/30/11 at 3:20 pm to Damn Good Dawg
you had it wrapped in foil on the smoker?
Posted on 11/30/11 at 3:23 pm to Damn Good Dawg
That looks awesome, didnt read whole thread, did you use an electric smoker to control your temp?
Posted on 11/30/11 at 3:28 pm to Fusaichi Pegasus
quote:
Fusaichi Pegasus
naw, when it was done i wrapped it in foil for an hour as to asure it was cooked all the way through
quote:
envy
nope, used the big green egg
Posted on 11/30/11 at 3:30 pm to Damn Good Dawg
you also did one in the oven for back up, didn't ya?
Posted on 11/30/11 at 3:34 pm to Winkface
haha yea, my mom got 2 25 lbers and she brined and baked one and i brined and smoked the other. but mine was better 
This post was edited on 11/30/11 at 3:34 pm
Posted on 11/30/11 at 3:34 pm to Damn Good Dawg
quote:
nope, used the big green egg
thats cheating
Posted on 11/30/11 at 3:36 pm to Damn Good Dawg
looks great! Posted on 11/30/11 at 3:38 pm to LSUEnvy
quote:
envy
hehe
quote:
winkface
thanks man
Posted on 11/30/11 at 3:59 pm to Damn Good Dawg
quote:
winkface
quote:
thanks man
Posted on 11/30/11 at 4:16 pm to Damn Good Dawg
Looks beautiful to me. I haven't done one that large on my egg. You've inspired me.
Oh, and
.
Oh, and
. Posted on 11/30/11 at 4:19 pm to Ole Geauxt
Posted on 11/30/11 at 4:23 pm to Winkface
shake it baby,,, shake it...
thanks man..
thanks man..
This post was edited on 11/30/11 at 4:24 pm
Posted on 11/30/11 at 4:34 pm to Ole Geauxt
quote:
shake it baby,,, shake it...
thanks man..
We all anticipating what Ole Geauxt's gonna say next
Posted on 11/30/11 at 4:35 pm to Count Chocula
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