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Started By
Message
Turkey smoker check in
Posted on 11/24/16 at 4:09 am
Posted on 11/24/16 at 4:09 am
Anyone else up smokin the bird this mornin? Putting mine on the KJ at 225 with Apple wood and hickory.
16
Posted on 11/24/16 at 5:28 am to Lambdatiger1989
Crap on that. I smoked mine yesterday with a bacon wrap and apple chips on my masterbuilt electric. I let it rest for a couple hours then carved it up. It will get steamed up to temp later this AM. It will be amazing! I have been up since 4 though. I can never sleep right at my inlaws.
Posted on 11/24/16 at 6:35 am to Lambdatiger1989
T minus 3 hrs til mine goes on
Posted on 11/24/16 at 7:05 am to Lambdatiger1989
Need to smoke poultry at a higher temperature. It doesn't have the connective tissue and fat to break down.
Posted on 11/24/16 at 7:17 am to KyrieElaison
Nah, been doin that way for years. Comes out perfect every time. Brine for 24 hrs, rinse, season, smoke. Like riding a bike. Will post a pick when she's done
Posted on 11/24/16 at 7:18 am to Lambdatiger1989
Got two 15 pounders going. 
Posted on 11/24/16 at 7:38 am to Lambdatiger1989
Two breasts on the Primo. Not up to top temp yet 
Posted on 11/24/16 at 7:42 am to Lambdatiger1989
In. About to put mine on the primo with some pecan chips.
Posted on 11/24/16 at 7:50 am to Lambdatiger1989
Mine is on. 15lb Apple wood.
Posted on 11/24/16 at 7:51 am to Lambdatiger1989
Took mine off an hour ago. Put it on at 9 last night. Used Hickory.
Posted on 11/24/16 at 7:57 am to Lambdatiger1989
20lb birdzilla, pre-brined from Trader Joe's. Not using wood, just hardwood charcoal. 325, should be done in 3 1/2 hours. Happy Thanksgiving!
Posted on 11/24/16 at 8:40 am to BOSCEAUX
quote:
Took mine off an hour ago. Put it on at 9 last night. Used Hickory.
You making turkey jerky???
Posted on 11/24/16 at 10:43 am to Lambdatiger1989
Deboned a 14lber stuffed with sausage dressing. Snake method with hickory on the Ole Smoky
Posted on 11/24/16 at 10:46 am to Lambdatiger1989
It's on, watching the temp so to stabilize around 325. Preset says 165 but I pull it at 160.
Posted on 11/24/16 at 11:09 am to t00f
I'm using the Cowboy charcoal and cherry wood chips on my Kettle. 300*F for 4 hours on a 12# bird
Posted on 11/24/16 at 11:11 am to t00f
15lb. Turkey @ 330. Will be pulling at 160 in the breast as well. I may have stuck the thigh in the wrong spot but I don't want to pull the probe out.
This post was edited on 11/24/16 at 11:12 am
Posted on 11/24/16 at 11:14 am to USEyourCURDS
you need to charge that phone!
Posted on 11/24/16 at 11:21 am to t00f
iPad is charging slowly running the app constantly with the screen on.
Posted on 11/24/16 at 11:23 am to Lambdatiger1989
Smoking a 10# turkey right now with a pecan/cherry mix at 250. Will probably try to finish in the oven for crispier skin.
Posted on 11/24/16 at 11:32 am to Lambdatiger1989
13 lb'er on the old smoker a few minutes ago. Adding hickory in a couple hours. I like the medium and longer cook to draw some flavor out of the bone marrow but still leave a lot for broth later.
No extra brining, rubbing, seasoning. Just bird, charcoal, hickory smoke. This method has worked well for us for 50 years, no reason to change what works.
No extra brining, rubbing, seasoning. Just bird, charcoal, hickory smoke. This method has worked well for us for 50 years, no reason to change what works.
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