Turkey smoking tips ???

[Hydro]

Any x-pert turkey smokers out there ??? Looking for some tips before throwing a bird on the smoker, had one from Smokey Joes yesterday and man, that was some good stuff

I have smoked chickens, ducks, ribs, pork roasts, brisket (didnt turn out too well, think it was a tough piece of meat) ect... My pit is a heavy guage horizontal Oklahoma Joes, charcoal/wood fired smoker with an offset firebox...

Thanks,
Hydro

[Bluechip]

Eman will be along to school us...but I like to Brine my turkey (soak in a brine solution for 24 to 48 hours, just depends on what I'm soaking them in)

Then I usually smoke with apple or cherry wood....I would have to look up my temps but I take the bird to around 170 internal temp. If you don't have a thermometer to put in the bird with the monitor outside you need to buy two.

One for the bird and one for the pit. You will be surprised how far off those pit thermometers can be.

The one for the pit I put through a onion or potato and lay on the grating....

[eman]

Originally Posted by Bluechip

Eman will be along to school us...but I like to Brine my turkey (soak in a brine solution for 24 to 48 hours, just depends on what I'm soaking them in)

Then I usually smoke with apple or cherry wood....I would have to look up my temps but I take the bird to around 170 internal temp. If you don't have a thermometer to put in the bird with the monitor outside you need to buy two.

One for the bird and one for the pit. You will be surprised how far off those pit thermometers can be.

The one for the pit I put through a onion or potato and lay on the grating....

What he said ^^^.
Brining is the most important part of the prep .
Cook the turkey on the grate wherever You can get the temps close to 230. you will find hot end and cooler end . move your grate thermo around till you find the right spot. After you get the bird up to temp move it to the hottest part for a few min to crisp up the skin if needed.

[swglenn]

My wife seasons the turkey with either Lawry's Chicken and Poultry rub or Weber's Smoky Mesquite rub. She uses it on the outside and then sprinkles some on the inside. She also uses Tony Chacere's Garlic and Herb injectable marinade to juice up the bird. We smoke at 225-240 until the temperature is 170 degrees in the thighs. This is the last place they get done. This is usually 4-1/2 to 5 hours for a 10-12# turkey. We use red oak for our wood because we like a lot of smoke flavor. I know this causes some people to have problems so you need consider who is going to be eating the turkey and maybe go with a lighter wood, maybe pecan or hickory. If there is any turkey left over it makes a great smoked turkey pot pie.

I smoke in a 6' long horizontal smoker with an offset firebox that I built from a 150 gallon propane tank. I have also used the charcoal and electric smokers that have a water pan between the heat and the meat. It just took a lot longer, 8 hours, to get done because they didn't get as hot.

["H"]

I have a small brinkman electric smoker. Smoked 2 turkey breast last week. Brought the internal temp to 160 (abt 4.5hrs on my smoker) then brought them in and let them "rest" wrapped in foil for about an hour. Used pecan wood, they came out super!
Made the best sandwiches this side of EMAN'S house

[Hydro]

Thanks for the tips, we have done the brine solution before... I may try a couple of breasts for a trial run before going for the full bird...

Thanks again,
Hydro

[rkz53]

I usually do just the breasts that I debone, season, and retie. I put them on my smoker with apple wood chunks and cook until I get an internal temp of 160 degrees. Rest for around 15 minutes. Take the strings off and carve. People will throw rocks at a roast turkey.This makes better leftover sandwiches and is a hell of a lot less messy than frying. I fried turkeys for years and got tired of the mess.

[eman]

If you want a really great bird,do a smofry bird. Smoke for 2 hrs w/ some good smoke and then straight into the fryer till done.

[evidrine]

Originally Posted by eman

If you want a really great bird,do a smofry bird. Smoke for 2 hrs w/ some good smoke and then straight into the fryer till done.

Thats what i was about to ask about. Smoke then fry!!!!! think I may try that.

[DUCKGOGETTER]

Originally Posted by eman

if you want a really great bird,do a smofry bird. Smoke for 2 hrs w/ some good smoke and then straight into the fryer till done.

now this sounds good will have to try

[Hydro]

Quick question...

Should I sear the bird a bit in the oven (set on broil) before throwing on the smoker ???

Thanks

[eman]

no , no use to reverse sear the bird. Smoke @230 till 165 and then jack up the heat or go to oven at 350 to crisp the skin.

[eman]

If you are smofrying just smoke 2 hrs then fry. That wiil keep you ok w/ the 40 -140 danger zone.

[Hydro]

Originally Posted by eman

no , no use to reverse sear the bird. Smoke @230 till 165 and then jack up the heat or go to oven at 350 to crisp the skin.

10-4 and thanks for the quick reply...

Hydro

[adamsfence]

how do you know how long to fry after smoking turkey

[eman]

I use a wireless thermo and check the thickest part of the breast and the leg /thigh joint . 165 is the shoot for temp to be safe.

[adamsfence]

Can u put that in the grease or u have to take it out

sent from my iPhone eating droid

[speck-chaser]

Just pulled mine out the brine!!!

[Hydro]

Just finished up the rice dressing, I am flippin' stuffed !!! Gonna need to get up and walk a couple laps around the hood before throwing the bird on tomorrow morning