re: Lunch Thread: Thanksgiving Eve

Brining will help but at that weight you're going to be smoking for several hours. You could try a smoke/oven combination cook that would help keep it moist (I know people hate that word).

jmcs-

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I have all the time in the world to smoke it. Coco is obviously home all the time. She can toss that beast in there.

But I'm thinking it'll have to be 12-14 hours, I'm sure. But again, I really don't want to dry it out

Morning...what's new

Ok so it's a direct heat electric. It's up to you but I would consider smoking it at 225 for around 2 hours then moving it to the oven at 350 for several hours until you hit 150-160 internal temp. I usually don't smoke birds that big, but your problem is obviously drying it out. 2 hours of smoke should give you enough smokey flavor. The problem is that your smoker only gets to 275.

With me? Nothing at all.

Here? Same ole same ole.

That's what I thought also. Just didn't have any experience doing it.

Thanks

No problem. I should be around some today if you have any more questions. Someone else might have other sufferings as well. I just know with a bird that big, you have to be careful because it's easy to dry out that breast meat. If you smoke it 2-3 hours then finish it off in the oven, you're looking at a total cooking time of around 6-8 hours give or take. You should end up with a good smokey bird that leaves the skin intact and edible.

How do you know these things?