- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
The turkey is on the smoker
Posted on 11/28/19 at 4:22 am
Posted on 11/28/19 at 4:22 am
Anyone else up smoking the bird? Got the KJ rolling at 250 with a bunch of hickory. Should be good to go for a noon Thanksgiving lunch.
8
Posted on 11/28/19 at 4:55 am to Lambdatiger1989
I'm up because I can't sleep but I put my turkey in the oven about 10:30 last night for a slow overnight roasting at 225 degrees. Started it at 500° for 20 minutes then reduced oven to 225°. 22 lb bird so it'll be done about mid morning. Meanwhile it makes the whole house smell awesome! I do have a small ham that'll go in the Keg later.
Posted on 11/28/19 at 5:12 am to Lambdatiger1989
Just got the smoker going. Pecan smoke is rolling out, probably 20 years in a row that I wake up early to smoke the thanksgiving turkey. I have cone to enjoy the few hours between time I put the turkey on and the rest of the family rolls out of bed
Posted on 11/28/19 at 5:14 am to Lambdatiger1989
Been tending the fire since midnight, but it's brisket, not turkey.
Injected the turkey about 3 am, gonna be oven roasting the bird
Injected the turkey about 3 am, gonna be oven roasting the bird
Posted on 11/28/19 at 5:20 am to Spankum
Do you spatchcock or leave whole?
I spatchcocked mine, and supposed to eat at noon. Just can’t nail down when I need to put it on. Don’t want it done too early.
I spatchcocked mine, and supposed to eat at noon. Just can’t nail down when I need to put it on. Don’t want it done too early.
Posted on 11/28/19 at 5:27 am to blucollarskolar
I leave it whole...let me know how the spatchcock works. Gone be a little tricky due to the cold temperature
Posted on 11/28/19 at 6:18 am to Lambdatiger1989
My turkey wont go on the smoker until about 2pm, spatchcocked and will only take a few hours @ 300.
Posted on 11/28/19 at 6:27 am to Lambdatiger1989
Put a 12 and a 13 pounder on the Brinkman at 1 am. About to check my water pan. 
This post was edited on 11/28/19 at 6:50 am
Posted on 11/28/19 at 6:38 am to Spankum
quote:
I have cone to enjoy the few hours between time I put the turkey on and the rest of the family rolls out of bed
It really is one of the simple pleasures in life. There is just something about the peacefulness of my family when they are all still asleep lol.
Posted on 11/28/19 at 7:55 am to Jibbajabba
A truer statement has never been uttered.
Posted on 11/28/19 at 8:12 am to Lambdatiger1989
I put a 12lber on about 6:45 and it’s cooking pretty fast... almost to 150 degrees a hour half in. I’ll check it when it’s getting closer to 165 to see if my probe isn’t centered up good
Posted on 11/28/19 at 8:20 am to Glock17
Just pulled mine off. It’s 14 lbs and went 3 hours 15 min. At 250 degrees.
Posted on 11/28/19 at 8:22 am to Lambdatiger1989
quote:
Just pulled mine off. It’s 14 lbs and went 3 hours 15 min. At 250 degrees.
Seems like a common theme that turkeys cook faster than the 30 minutes per lb that you read online
Posted on 11/28/19 at 8:24 am to Glock17
quote:
almost to 150 degrees a hour half in.
You're probably touching a bone. Might need to adjust your probe
Posted on 11/28/19 at 8:30 am to Tygerfan
quote:
You're probably touching a bone. Might need to adjust your probe
That’s quite possible... I don’t want to open up the smoker yet so when it gets closer to 165 I’ll move the probe around some to be sure I’m at the right temp. I did do a test run on a turkey a few weeks back and it did smoke much fast than I was expecting. Probably finished in just under 3 hours
Posted on 11/28/19 at 9:47 am to Lambdatiger1989
In. Turkey is on the smoke.
I'm using one of ATBBQ Chef Tom's recipes. Brined in Apple juice, rosemary sage brine and seasoned with Cattleman's Ranchero. Between the brine and the seasoning, this thing smells like heaven. Hope it tastes as good. First time I've brined.
I'm using one of ATBBQ Chef Tom's recipes. Brined in Apple juice, rosemary sage brine and seasoned with Cattleman's Ranchero. Between the brine and the seasoning, this thing smells like heaven. Hope it tastes as good. First time I've brined.
Posted on 11/28/19 at 9:53 am to Lsuhoohoo
Let's see some pictures fellas.
Posted on 11/28/19 at 10:00 am to Chucktown_Badger
Mine finished in just under 3 hours
Posted on 11/28/19 at 10:16 am to Chucktown_Badger
[/url]
Posted on 11/28/19 at 10:35 am to Lambdatiger1989
I just put the bird in the grill. I have a 18 inch Weber kettle so space is at a premium. I use an foil lined oval pan and put it down on the coal grate. I also make a foil shield so the heat is not directly on the bird. It works because this the fourth time I have done this method.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News