Gonna smoke a turkey
Posted 16 September 2018 - 10:32 AM
Cigars paired with Either with some whiskey or rum
Rain from Florence has calmed. Massive case of cabin fever
Bird is about 12lbs I think. Spatchcocked and sitting in the fridge coated with salt and pepper. Gonna go on the WSM with no water bowl. Probably aiming around 325. No idea how long it will take. Figuring 2-3 hours. Chickens come out great with that method
Considering thawing some pork tenderloins and putting those on, too. Just because
Posted 16 September 2018 - 11:53 AM
So your gonna roast it then?
I think of roasting as more 400 or above
But yeah, slightly hotter than low and slow
Produces better skin with chickens.
Posted 16 September 2018 - 02:48 PM
Started around 225 and let it climb if it wanted. Been hovering around 260 for quite a while. Crept up a bit briefly when I opened it up to insert the thermo in the breast. Been on about 2 hours, and the breast is at 145
Growler of IPA demolished in what seemed like minutes
Gonna let cruise to around 160 and pull it
Sides are baked Mac, and field peas with snaps
Posted 16 September 2018 - 02:53 PM
Edited by Toe d Loc, 16 September 2018 - 02:54 PM.
Posted 16 September 2018 - 03:21 PM
I luv throwing a turkey on the smoker, and spatchcock is the only way to go.... They cook quickly
We don’t make them any other way
Posted 16 September 2018 - 03:26 PM
At 153. Waiting for the sides
Posted 16 September 2018 - 05:18 PM
Birds should be hot smoked at least at my house. No stall to deal with, smoke gets through in an hour or so, and crispy skin is nice.
eta, they can still be nice low and slow - I just don't see the reason to do it
Edited by djinkc, 16 September 2018 - 05:19 PM.
Posted 16 September 2018 - 06:07 PM
Posted 16 September 2018 - 06:14 PM
I smoke a turkey every Thanksgiving. 225 for about 10 hours and then 400 or so for about 30 min for the crisp.
Posted 16 September 2018 - 06:17 PM
Quite possibly my favorite meal on the smoker. I hot smoke at 300-350ish. I'll sometimes crank it up at the end to give the skin some crisp.
The downside of smoking a turkey, is that it doesn't freeze worth a damn. We like to cook big dinners on the weekends and freeze leftovers. I have an ARY vacuum sealer that we use for stuff like this. Most everything stands up great. Smoked turkey has a funny taste. I'm not sure exactly what it is, but it's... off.
Posted 16 September 2018 - 06:24 PM
Posted 16 September 2018 - 06:25 PM
Posted 16 September 2018 - 06:30 PM
Leftover smoked turkey ends up in enchiladas here.
Use it for tamales. Trust me.
Posted 16 September 2018 - 06:32 PM
Not sure what we will do with leftovers
Posted 16 September 2018 - 06:38 PM
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