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Smoking turkey
Posted on 12/25/18 at 2:21 pm
Posted on 12/25/18 at 2:21 pm
I’ve smoked a few turkeys on my bge and they always come out great, but I’ve always had mixed results when it comes to the timing of it. I typically smoke it at 225 for 30 min per pound.
we usually plan on eating it for dinner around 6, so I try to plan it so that it’s done around 5 and then let it rest for an hour. but the turkey seems to either be ready a few hours early or take longer than planned. I typically nail the timing on other meats that i smoke, and my smoker temp doesn’t fluctuate much so not sure why turkey is giving me different results. Anyone have any methods that give consistent results?
we usually plan on eating it for dinner around 6, so I try to plan it so that it’s done around 5 and then let it rest for an hour. but the turkey seems to either be ready a few hours early or take longer than planned. I typically nail the timing on other meats that i smoke, and my smoker temp doesn’t fluctuate much so not sure why turkey is giving me different results. Anyone have any methods that give consistent results?
4
Posted on 12/25/18 at 2:57 pm to Jbutter20
I'm currently smoking a turkey that hasn't budged from an internal temp of 115 for 2 hours now. Sometimes I just don't know.
ETA. Probe was malfunctioning
ETA. Probe was malfunctioning
This post was edited on 12/25/18 at 5:56 pm
Posted on 12/25/18 at 4:18 pm to Jbutter20
Electric smoker FTW.
My neighbor had one and was out of town for the holidays. Told me to use his, just bring my own wood chips since he took his.
I wandered down the street and swiped his home brew beer every time I checked the bird or added chips. I got a good buzz and made one of the two best turkeys I've ever eaten.
My neighbor had one and was out of town for the holidays. Told me to use his, just bring my own wood chips since he took his.
I wandered down the street and swiped his home brew beer every time I checked the bird or added chips. I got a good buzz and made one of the two best turkeys I've ever eaten.
Posted on 12/25/18 at 4:48 pm to LSU alum wannabe
Smoke poultry at a higher temp than pork or beef because of less fat. Usually about 350.
Posted on 12/25/18 at 7:22 pm to Jbutter20
18 lb turkey that I smoked last night at 250 took right at 5 hours, if i’m not mistaken. Did a cold smoke for about 3 hours before I turned the heat on it. Brined it for 24 hours on 12/22-23, let it dry on real well before i smoked it and it came out tender and juicy, even though I smoked it the night before. Pulled it at 166 and let it cool on the counter before I put it in the fridge.
Posted on 12/25/18 at 7:42 pm to Jbutter20
Mine has consistently taken 2 1/2 hours give or take 15 min. I smoke for 90 then 350 to temp 157-158 and rest. Comes out with the best flavor and moisture.
This post was edited on 12/25/18 at 8:18 pm
Posted on 12/25/18 at 8:09 pm to KyrieElaison
The higher temp(325-350) also helps crisp the skin.
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