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Started By
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How Do You Smoke Your Turkeys?
Posted on 11/14/20 at 4:33 pm
Posted on 11/14/20 at 4:33 pm
Pleased with the results?
I smoke on a BGE. Just trying to improve my game.
I smoke on a BGE. Just trying to improve my game.
11
Posted on 11/14/20 at 4:49 pm to AlwysATgr
Spatchcock
Dry Brine
Cook indirect on BGE at 375
Done in ~2 hours
Dry Brine
Cook indirect on BGE at 375
Done in ~2 hours
Posted on 11/14/20 at 4:53 pm to AlwysATgr
I use my Weber.. It is an 18 inch grill, so the space is at a premium. I remove the top grate and able to put the bird in an oval pan at the bottom of the grill. I use tin foil as a heat shield from the coals that are on the opposite side.
Posted on 11/14/20 at 6:17 pm to Athis
Weber Kettle.
Posted on 11/14/20 at 7:05 pm to AlwysATgr
Dry brine for 24 to 36 hours and then smoked on my pellet smoker.
Posted on 11/14/20 at 7:24 pm to AlwysATgr
I just did a breast on my large to prep for Thanksgiving. Did 325-350 until 160 at the thickest part of the breast with a mix of 3 to 1 apple to hickory. Only drybrined for like 8 hours but it still turned out good and moist. Plan plenty of time to rest or else juices are going to be running everywhere. Have a 19 lb whole bird to do so I will make sure to dry brine 24 hours, tie the legs together and start in the morning to give myself enough time. I know spatchcocked can cook more evenly, but 20 lb is the limit for a large so I don't think spatchcock will be an option
Posted on 11/14/20 at 8:11 pm to AlwysATgr
Spatchcock
Slaughterhouse poultry brine
Simon and Garfunkel rub from amazing ribs
350ish until done
I usually smoke on a WSM; this will be my first time on a pellet grill. We will see how it goes.
Slaughterhouse poultry brine
Simon and Garfunkel rub from amazing ribs
350ish until done
I usually smoke on a WSM; this will be my first time on a pellet grill. We will see how it goes.
Posted on 11/14/20 at 9:19 pm to AlwysATgr
Water smoker.
Posted on 11/15/20 at 4:36 am to AlwysATgr
Bandera vertical smoker. Use pecan, apple juice in the bowl. Smoke at 240-250 for four hours, rotating every hour.
Posted on 11/15/20 at 7:08 am to AlwysATgr
Offset smoker here.
Actually now have 2 of these I inherited and grew up using. 1 was Dad's, the other he bought for Grandad. Neither have that awful useless shelf underneath (bottom vents drop ashes making shelf useless). Easiest things to clean as the 2 pieces are cast aluminum. Just take to nearest self car wash and power wash them. Dad used to bring it home sparkling like brand new when he worked out of the W. Memphis refinery using that steam cleaner.
Low 20's bird will fit.
Dad tried a vertical barrel and all kinds of other stuff people would give him. (purchasing manager for one of the top 3 oil companies so he was always getting gifts. folks trying to bribe an honest man. tsk, tsk) All other grills/smokers/etc he tossed or re-gifted after just a couple uses. He did keep a Black Weber round grill for grilling burgers and steaks on the deck when they lived on the side of a hill, smoker on the ground below.
Actually now have 2 of these I inherited and grew up using. 1 was Dad's, the other he bought for Grandad. Neither have that awful useless shelf underneath (bottom vents drop ashes making shelf useless). Easiest things to clean as the 2 pieces are cast aluminum. Just take to nearest self car wash and power wash them. Dad used to bring it home sparkling like brand new when he worked out of the W. Memphis refinery using that steam cleaner.
Low 20's bird will fit.
Dad tried a vertical barrel and all kinds of other stuff people would give him. (purchasing manager for one of the top 3 oil companies so he was always getting gifts. folks trying to bribe an honest man. tsk, tsk) All other grills/smokers/etc he tossed or re-gifted after just a couple uses. He did keep a Black Weber round grill for grilling burgers and steaks on the deck when they lived on the side of a hill, smoker on the ground below.
Posted on 11/15/20 at 8:35 am to AlwysATgr
Only way I cook poultry on my KJ is spatchcock. So damn juicy
Posted on 11/15/20 at 11:03 am to AlwysATgr
Wet brining one right now and about to toss on the Traeger at about 275 for 3 hours
Posted on 11/15/20 at 11:22 am to AlwysATgr
24 hour wet brine, then rinsed, dried and left uncovered in the fridge to dry out the skin a bit overnight. Lightly oil and dry season prior to putting on my upright bullet type smoker till done.
Posted on 11/15/20 at 3:56 pm to gumbo2176
quote:
24 hour wet brine, then rinsed, dried and left uncovered in the fridge to dry out the skin a bit overnight. Lightly oil and dry season prior to putting on my upright bullet type smoker till done.
Ditto. I also let my Weber Smokey Mountain run as hot as it wants with all the vents open, which is usually around 350-375. Takes a couple hours. Nice crisp skin.
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