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Started By
Message
Smokes turkey using BGE
Posted on 11/27/19 at 7:59 am
Posted on 11/27/19 at 7:59 am
Any success stories worth sharing?
I’m dead set on trying.
I’m dead set on trying.
5
Posted on 11/27/19 at 8:06 am to mtheob17
I did it the first year a had my egg, which was probably 10 or so years ago. I searched up a recipe on line and it came out ok. To me it was more trouble than it was worth and certainly not better than a fried turkey, so I just stick to frying now.
Posted on 11/27/19 at 8:19 am to mtheob17
This is the first year in many that I don't sugar cane smoke my turkey (living in a condo and hoa doesn't abide smoker on the patio)
I would spatchcock the bird and smoke with sugar cane or other mild wood. 325F for less time than you can imagine (watch internal temp closely). Indirect with the plate setter legs up .and legs toward the hinge. should take about 2.25 hours for a 16 lb bird.
Smoking on the BGE frees up your oven for all of the sides to be ready at the same time.
I would spatchcock the bird and smoke with sugar cane or other mild wood. 325F for less time than you can imagine (watch internal temp closely). Indirect with the plate setter legs up .and legs toward the hinge. should take about 2.25 hours for a 16 lb bird.
Smoking on the BGE frees up your oven for all of the sides to be ready at the same time.
Posted on 11/27/19 at 8:35 am to mtheob17
I do one every year on my egg. Spatchcock then dry brine for 2-3 days. Cook at 350-375 until it hits 155-160 in the thigh. The skin will be crispy and the meat is moist and delicious.
Posted on 11/27/19 at 9:07 am to Trout Bandit
You cook over direct or indirect?
Posted on 11/27/19 at 9:09 am to The Dozer
Spatchcock and cook at a higher temp (350-375) with light smoke
Posted on 11/27/19 at 9:13 am to KyrieElaison
spatchcock and dry brine it....but it is too late to start dry brining it now
Posted on 11/27/19 at 9:15 am to KyrieElaison
I’m asking do you put it directly over the coals or do you use the deflector plate for indirect heat?
Posted on 11/27/19 at 9:19 am to The Dozer
Posted on 11/27/19 at 9:21 am to The Dozer
quote:
You cook over direct or indirect?
Indirect no need for a water pan.
Posted on 11/27/19 at 9:37 am to birddog14
quote:
but it is too late to start dry brining it now
24hrs is plenty if time.
Posted on 11/27/19 at 12:42 pm to The Dozer
Indirect is my plan.
Posted on 11/27/19 at 12:43 pm to Trout Bandit
quote:
I do one every year on my egg. Spatchcock then dry brine for 2-3 days. Cook at 350-375 until it hits 155-160 in the thigh. The skin will be crispy and the meat is moist and delicious.
What about seasoning?
Posted on 11/27/19 at 1:17 pm to The Dozer
Like others have said, indirect is the move here. Doing it at the felt line is ideal if possible. I have had crispier skin when cooked higher in the dome which I prefer.
Posted on 11/27/19 at 1:18 pm to NOBOTIGER
quote:
Were going to give this a try this year, couple guys at work swear by it.
I used that brine last year and doing it again this year. I am doing a wet rub this year and starting turkey at 400 degree (indirect) for 45 mins then dropping to 350 till done. A buddy of mine claims the initial high temp helps the skin get crispy.
Posted on 11/27/19 at 1:20 pm to mtheob17
I have the last few years.
I inject the night before. Rub it an hour or so before throwing it on. Put a bag of ice on the breasts for about 30 mins prior to throwing on the egg. Cook on indirect heat. I get the egg to 325 (higher than i would have thought but it works). Cook until internal temp is 165 in the breasts and 175 in the thighs (usually about 2-3 hours). If the bird starts getting kinda dark...spray with cooking spray (tent with foil if necessary). Let it rest for 30 mins - carve and enjoy.
I get nervous I'll screw it up every time but it has always been a success. You'll be a hero of thanksgiving.
I inject the night before. Rub it an hour or so before throwing it on. Put a bag of ice on the breasts for about 30 mins prior to throwing on the egg. Cook on indirect heat. I get the egg to 325 (higher than i would have thought but it works). Cook until internal temp is 165 in the breasts and 175 in the thighs (usually about 2-3 hours). If the bird starts getting kinda dark...spray with cooking spray (tent with foil if necessary). Let it rest for 30 mins - carve and enjoy.
I get nervous I'll screw it up every time but it has always been a success. You'll be a hero of thanksgiving.
This post was edited on 11/27/19 at 1:22 pm
Posted on 11/27/19 at 1:34 pm to mtheob17
This will be my first attempt smoking a turkey using the BGE. Watched several videos; decided to go with the indirect heat, with at temp around 275-300. Haven't decided yet what to do with the seasoning; thinking I may go with salt and pepper as a baseline for future turkeys. Good Luck and Happy Thanksgiving!!
Posted on 11/27/19 at 1:54 pm to jt696
Post pics when it’s done.
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