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Started By
Message
Who’s up smokin the bird?
Posted on 11/26/20 at 5:18 am
Posted on 11/26/20 at 5:18 am
Put mine on at 5 am. 250 til done on the KJ. Using hickory and sugar cane. Smelling real good so far!
19
Posted on 11/26/20 at 5:23 am to Lambdatiger1989
Fire lit at 5:50. Going with 325. Mostly apple with a little hickory
Posted on 11/26/20 at 5:50 am to Lambdatiger1989
I’m up but just two boneless breast are going on, along with a small ham.
Posted on 11/26/20 at 6:05 am to Lambdatiger1989
Make turkey salad with any leftovers. It’s incredible.
Posted on 11/26/20 at 6:13 am to Lambdatiger1989
I’ve got a big bird this year. Fingers crossed it fits on the egg
Posted on 11/26/20 at 6:21 am to Lambdatiger1989
quote:
sugar cane
This sounds interesting, never heard of using cane. I assume it is a mild smoke like fruit wood?
Posted on 11/26/20 at 6:31 am to geauxnc0308
Yes, the cane is really mild like fruit woods.
Posted on 11/26/20 at 6:49 am to Lambdatiger1989
I just put my brisket on at 6:30 
What time is everyone eating that y'all are smoking turkeys this early? I smoked one at 275 last week and it took less than 3 hours. 14 lbs IIRC
What time is everyone eating that y'all are smoking turkeys this early? I smoked one at 275 last week and it took less than 3 hours. 14 lbs IIRC
Posted on 11/26/20 at 6:54 am to RonFNSwanson
We are eating at noon. Mine should be done around 10. That’ll give me time to finish up all the other dishes.
Posted on 11/26/20 at 6:59 am to Lambdatiger1989
15lb bird goin on now. Brined. Injected. Seasoned. Spatchcocked. Smoking at 275-300 over pecan. Aiming for a done time around 1030-11. Then the ham goes on for a meal time of 12ish. Y’all have a good one. Happy thanksgiving to you and yours!!
Posted on 11/26/20 at 7:46 am to puffulufogous
quote:
Fire lit at 5:50. Going with 325. Mostly apple with a little hickory
What time do you eat? My big ole bird gets done in 2-3 hours at that temperature. And I have a massive bird.
Posted on 11/26/20 at 8:24 am to Lambdatiger1989
Just got mine going. We’re not eating til 3. Post oak at 325. 
Posted on 11/26/20 at 8:25 am to Lambdatiger1989
This post was edited on 11/15/21 at 4:54 pm
Posted on 11/26/20 at 8:28 am to Lambdatiger1989
1.5 hr in
IT at 120, I hope she slows down a little.
IT at 120, I hope she slows down a little.
This post was edited on 11/26/20 at 8:29 am
Posted on 11/26/20 at 8:41 am to Lambdatiger1989
Posted on 11/26/20 at 9:03 am to Lambdatiger1989
Well, we hot a 12 pounder in the offset, and another 22 pounder stiffed into the fryer. South Bend, IN. Iits about 40 right now, which is unseasonably warm.
Smoked one is done, the fried one still has about an hour to go.
Smoked one is done, the fried one still has about an hour to go.
Posted on 11/26/20 at 9:05 am to Uncle JackD
quote:
1.5 hr in
IT at 120
I am at 1.5hrs too and my internal just hit 98° but I have some root veg. underneath my bird.
Posted on 11/26/20 at 9:11 am to Whatafrekinchessiebr
quote:
but I have some root veg. underneath my bird.
I keep trying to convince my wife to do that. I'd give a testicle for a nice medley of roasted brussel sprouts, radishes, baby carrots, and fingerling potatoes.
Posted on 11/26/20 at 9:21 am to Whatafrekinchessiebr
I was apparently in a hot pocket, probably some inject. This is more like it... should be good for 1130ish
Posted on 11/26/20 at 10:13 am to Lambdatiger1989
Put a 19lber on a little after 8:00 at 325
Should be done a little after 12:00
Rest in a cooler for a couple hours until we eat at 2:00-3:00
Should be done a little after 12:00
Rest in a cooler for a couple hours until we eat at 2:00-3:00
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