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The Annual “Who else is up smoking the bird?”
Posted on 11/27/25 at 4:53 am
Posted on 11/27/25 at 4:53 am
Got the KJ lit and about to put the bird on 14lb smoking her with hickory and sugar cane. 24 hour wet brine with granulated sugar and salt. Will be ready for lunch
Just pulled her off.
Just pulled her off.
This post was edited on 11/27/25 at 11:08 am
13
Posted on 11/27/25 at 5:10 am to Lambdatiger1989
Not a bird. Been on since midnight
Posted on 11/27/25 at 5:10 am to Lambdatiger1989
Been up since 330. Cooking a little faster than I thought but it is what it is
Posted on 11/27/25 at 5:14 am to Lambdatiger1989
I got up and did a 45 minute workout at 4:00 am, took a shower and am about to start cooking.
I'll be toast by 1:00 pm
I'll be toast by 1:00 pm
Posted on 11/27/25 at 5:23 am to Lambdatiger1989
Been rolling since about 4
Posted on 11/27/25 at 5:36 am to bnb9433
Mo better!
Posted on 11/27/25 at 5:40 am to Lambdatiger1989
Just started my fire.
Posted on 11/27/25 at 6:03 am to Lambdatiger1989
I feel like I’m doing somethin wrong! I’ve always done hotter faster smokes for birds. Low and slow for fattier beef/pork that needs to be broken down
Posted on 11/27/25 at 6:19 am to DeshaHog
Smoke at 250 takes at least 30 min per lb. I like to wrap an rest 45-60 min afterwards so that's going to be an early start to eat at 1.
It's always better to finish early instead of everyone sitting around waiting too
It's always better to finish early instead of everyone sitting around waiting too
Posted on 11/27/25 at 6:41 am to DeshaHog
quote:
I feel like I’m doing somethin wrong! I’ve always done hotter faster smokes for birds. Low and slow for fattier beef/pork that needs to be broken down
I am of a like mind with you. I run a hot fire for poultry, 375ish. Gets a crispier skin and doesn’t oversmoke the meat.
We always fry our turkey for Thanksgiving but I usually smoke one or two this time of year as well while they’re cheap. White meat makes good sandwiches and dark meat in gumbos.
Happy Thanksgiving, gentlemen.
Posted on 11/27/25 at 6:45 am to Purplehaze44
quote:
Happy Thanksgiving, gentlemen.
Happy Thanksgiving to all! Best time of the year
Posted on 11/27/25 at 6:47 am to GEAUXT
quote:
It's always better to finish early instead of everyone sitting around waiting too
My greatest fear! Only takes once to kill the confidence
Posted on 11/27/25 at 8:26 am to Lambdatiger1989
Been cooking 2 boneless skinless turkey breat roasts like this one for the past 3 years,
I deboned, seasoned, & trussed it last night. It will smoke @275°F for an hour or so. MiL requested a whole turkey as well this year. We don't eat until 2 so there's plenty of time... I hope!
I deboned, seasoned, & trussed it last night. It will smoke @275°F for an hour or so. MiL requested a whole turkey as well this year. We don't eat until 2 so there's plenty of time... I hope!
Posted on 11/27/25 at 8:40 am to Lambdatiger1989
I'm up, but the bird ain't smokin yet. I broke it down this year in to wings, leg quarters, and boneless breasts. So will only need three hours at most to smoke.
Stock for the gravy is already made after roasting the carcass, neck, and wing tips yesterday.
Stock for the gravy is already made after roasting the carcass, neck, and wing tips yesterday.
Posted on 11/27/25 at 8:44 am to Lambdatiger1989
Up at 6
Will put on @10
Will put on @10
Posted on 11/27/25 at 8:53 am to DeshaHog
Hot and fast is where it is at for turkeys. Last year i spatchcocked it and I think mine was done in well under two hours and it was fantastic.
Posted on 11/27/25 at 9:24 am to Lambdatiger1989
Spatch cock the bird. Smoke at 400 for 30 minutes. Baste and drop the temp to 325. Smoke another 2.5 hours with bastes every 45 minutes. Pull when the thigh is at 165. Perfect skin and juiciness.
Posted on 11/27/25 at 9:31 am to michael corleone
Spatchcocked and dry brined a 14 lb turkey yesterday. Put it on the Weber Searwood pellet grill armed with Smokin’ Pecan pellets at 6:00 this morning. Set at 325, but it always cooks a little lower than the control panel says.
About ready to pull it. Had to cook early so I can transport it to the host location.
Whipped up some Spinach Madeleine this morning as well.
About ready to pull it. Had to cook early so I can transport it to the host location.
Whipped up some Spinach Madeleine this morning as well.
Posted on 11/27/25 at 10:32 am to Lambdatiger1989
I have smoked up the bird many thanksgivings.
But I find lately that I want a chill thanksgiving and Alton Brown's brined turkey is pretty damn good as its really all about the gravy and dressing.
But have at it, smoked turkey is great.
But I find lately that I want a chill thanksgiving and Alton Brown's brined turkey is pretty damn good as its really all about the gravy and dressing.
But have at it, smoked turkey is great.
Posted on 11/27/25 at 11:19 am to CastleBravo
Whole bird is done. Waiting on breast roast.
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