Smoke turkey

[Rvrluvr]

Whos gonna smoke their bird tomorrow? Got Miss Piggy all cleaned up and ready to rock for tomorrow

 

[Wicky]

View attachment 603615 Whos gonna smoke their bird tomorrow? Got Miss Piggy all cleaned up and ready to rock for tomorrow

Soaking my bird now...

 

[HavasuHank]

Gonna smoke mine as well. Cleaned up the smoker over the weekend and did a test run ... all ready.

 

[DLC]

View attachment 603615 Whos gonna smoke their bird tomorrow? Got Miss Piggy all cleaned up and ready to rock for tomorrow

What is your plan for your smoking your bird? Can you Share your routine, seasoning and smoke time and temps do you tent it(foil warp) etc etc... thinking about doing ours on the treager. My bro in law usually does the turkey on a Weber

 

[rivrrts429]

Ive tried smoking them but haven’t figured out the trick. They always seem too soggy and hard to light.

 

[HavasuHank]

What is your plan for your smoking your bird? Can you Share your routine, seasoning and smoke time and temps do you tent it(foil warp) etc etc... thinking about doing ours on the treager. My bro in law usually does the turkey on a Weber

This is what I plan on doing on my smoker.

The bird will brine for 15 hours starting later this afternoon. Around 7am I'll take it out of the brine, rinse it and pat it dry.

Rub it with a concoction of butter, italian seasoning, and a bit of oregano ... getting some between the skin and meat. Some celery stalks, jalapeños, and orange slices will go in the cavity.

Smoke the bird with fruitwood pellets at about 285-300 degrees until the breast reads 165 degrees. Take it off and lightly text for 30 minutes.

Carve, and overeat.

 

[thedan]

Put cooked one out at the river yesterday! It was Bomb. Butter, seasoning, onion inside. In a oven bag inside 7 layers of foil. 32 lbs of charcoal, a half drum in the ground. 5 hours later, it was almost like soup in a bag(in a good way). I just picked out the bones. It was moist and just delicious.

 

[Rvrluvr]

What is your plan for your smoking your bird? Can you Share your routine, seasoning and smoke time and temps do you tent it(foil warp) etc etc... thinking about doing ours on the treager. My bro in law usually does the turkey on a Weber

To be honest. I go to the treager web site and follow their brine & smoking instructions. Comes out great .
Gotta soak it in brine overnight

 

[jeteater1]

Smoking one and deep frying one ,been in brine sense last night.

 

[OldSchoolBoats]

This is what I plan on doing on my smoker.

The bird will brine for 15 hours starting later this afternoon. Around 7am I'll take it out of the brine, rinse it and pat it dry.

Rub it with a concoction of butter, italian seasoning, and a bit of oregano ... getting some between the skin and meat. Some celery stalks, jalapeños, and orange slices will go in the cavity.

Smoke the bird with fruitwood pellets at about 285-300 degrees until the breast reads 165 degrees. Take it off and lightly text for 30 minutes.

Carve, and overeat.

You might want to reduce your temp a little bit. I never smoke mine that high. Usually around 225. They cook pretty quick.

 

[Rvrluvr]

Smoking one and deep frying one ,been in brine sense last night.

Thought you did it at work?

 

[HavasuHank]

You might want to reduce your temp a little bit. I never smoke mine that high. Usually around 225. They cook pretty quick.

The higher temp is to ensure crispy skin. I smoke spatchcock chickens between 260 and 275 ... sometimes raising the temp to 300 towards the end ... just to make sure the skin crisps up.

 

[jeteater1]

Thought you did it at work?

That was for our work party .

 

[OldSchoolBoats]

I get it. You may want to smoke low for 3 hours and then crank it for the rest of the time to around 300-325.

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[Wicky]

I get it. You may want to smoke low for 3 hours and then crank it for the rest of the time to around 300-325.

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I always start with a hotter temp to infuse more smoke at the beginning and then tone it down. Kind of like searing the juices in.

 

[Kachina26]

Take it off and lightly text for 30 minutes.

Carve, and overeat.

You text the bird or people coming over to eat the bird?

 

[OldSchoolBoats]

I always start with a hotter temp to infuse more smoke at the beginning and then tone it down. Kind of like searing the juices in.

it's the opposite with pellet grilles. To infuse smoke you have to go low and then crank the temp.

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[Wicky]

it's the opposite with pellet grilles. To infuse smoke you have to go low and then crank the temp.

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Mine is pellet...interesting. I've neem doing it wrong...but damn it tastes so right lol.

 

[OldSchoolBoats]

Mine is pellet...interesting.

cooking on high with a pellet grille is basically like having your meat in a convection oven, there is very little smoke. Its the low and slow method that gives you the most smoke flavor. I cook most of my stuff at between 180-200.

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[OldSchoolBoats]

Mine is pellet...interesting.

cooking on high with a pellet grille is basically like having your meat in a convection oven, there is very little smoke. Its the low and slow method that gives you the most smoke flavor. I cook most of my stuff at between 180-200.

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[Rvrluvr]

it's the opposite with pellet grilles. To infuse smoke you have to go low and then crank the temp.

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Treagar says to go hot to fuse the bird then smoke as long as you want, then crank it up to finish it off.

 

[pronstar]

I cheated...ordered a smoked bird from a rib joint down the street

 

[sintax]

Treagar says to go hot to fuse the bird then smoke as long as you want, then crank it up to finish it off.

Using those cheater, I mean pellet smokers, is sometimes counter intuitive like that. I've heard you might be better off to do at the higher heat, and use another method to get smoke like one of the A-Maze-N smoke tubes. That is true that the higher the temp, the less smolder you get, the less smolder you get the less smoke.

 

[shan]

I do mine on a WSM with apple. I don't "smoke" because I cook at 325, but there is plenty of smoke. My experience is if cooked at lower temperatures, the skin is rubbery. I usually foil the top mid-way through so it doesn't crisp too much. Never tried on a pellet grill.

 

[HOOTER SLED-]

Interesting...been trying g to figure out which way to go on my GMG. Was gonna try low first this time. I've always gone the high first then slowed the bitch down. Still no complaints.

 

[HOOTER SLED-]

In the past.....I've preheated at 400 plus cuz I'll use pellets in a small smoker box too. That way they'll start to smolder.....otherwise cooking low won't get them going. It's just enough to add a lil smoke flavor better than just the grill.

 

[jetboatperformance]

Still trying to find rolling papers that big JK, going to relatives ... let them cook and clean plus we haul home leftovers

 

[jeteater1]

Dam warm up here , had to add more ice.

 

[Babyback]

I do mine on a WSM with apple. I don't "smoke" because I cook at 325, but there is plenty of smoke. My experience is if cooked at lower temperatures, the skin is rubbery. I usually foil the top mid-way through so it doesn't crisp too much. Never tried on a pellet grill.

Me too on the WSM...Apple/hickory wood combo. 16 lb bird in some spice hunter brine overnight. Stuff the cavity with apple, onion, celery, and carrot. I cook it at about 250-275 and usually about a 4:30+ hours cook. I also cover the wings/legs midway.

 

[Wicky]

cooking on high with a pellet grille is basically like having your meat in a convection oven, there is very little smoke. Its the low and slow method that gives you the most smoke flavor. I cook most of my stuff at between 180-200.
I thought 200 was high lol

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[Cdog]

About to put mine in the green egg over mesquite.

 

[Wicky]

Treagar says to go hot to fuse the bird then smoke as long as you want, then crank it up to finish it off.

I definitely like to send smoke signals when I open up the door the first time for bird installation. Cloudage is good and the injuns are circling now.

 

[Wicky]

Still trying to find rolling papers that big JK, going to relatives ... let them cook and clean plus we haul home leftovers

I still have a rolling paper big enough for a turkwy!

 

[Rajobigguy]

Since a pellet grill is basically a wood fired oven, that's exactly how I treat it. I stuffed my bird with my homemade cornbread/pecan stuffing and put the bird in a roasting pan with carrots, celery and onions on the bottom of the pan. Then I roast the bird on a GMG @ 350 degrees with a smoke tube filled with cherry wood going on the side.