We just finished, eating the exact same thing. MBES. Mmmgood!
What temp you smoking at?
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Getting everything ready early. Well I smoked a turkey for Christmas. Have a safe and Merry Christmas everyone.
Be safe and good luck fishing
We just finished, eating the exact same thing. MBES. Mmmgood!
What temp you smoking at?
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Proud Member of Team Geezer!scrat LIKED above post
I just use a thermometer and insert it in breast until it reaches 165°. 13# bird took about 9 hours with smoker temp. at about 220°. Used pecan wood and charcoal.
Be safe and good luck fishing"D" LIKED above post
Thanks Scrat, 240, 6 hrs, pecan here also. 13# 165 in the thigh.
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Proud Member of Team Geezer!scrat LIKED above post
Smoked this 16lb bird at Thanksgiving on the old Weber Smoker. I run mine about 325-350 and it takes less time. This one only took 3 hours. The skin gets nice and crispy and the meat still has that smoke ring and flavor. Your bird looks excellent, I smoked turkeys low and slow for years, the high heat method just saves time! Merry Christmas.
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scrat LIKED above post
Are you guys soaking it in a salt brine first?
I use a dry cure inside and outside the turkey with a little special salt cure I purchased from Allied Kenco. They have all types of curing products. That I have used for smoke deer sausage in the past also.
Allied Kenco Sales
Be safe and good luck fishing
I brine poultry most of the time. Would like to brine everytime, if I had the time.
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Proud Member of Team Geezer!
Sure look's good Scrat. The foil on the legs look's like it ready to take off in the snow.
LittleJohn
I brine as often as possible. This was my first smoked turkey but it came out good. Brined and injected
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2014 Stinger 195
Drift master rod holdersRedge LIKED above post