Sun Nov 22, 2020 10:04 am
Sun Nov 22, 2020 2:42 pm
Sun Nov 22, 2020 4:05 pm
Sun Nov 22, 2020 4:44 pm
Sun Nov 22, 2020 4:56 pm
Sun Nov 22, 2020 6:09 pm
MadPick wrote:When I cooked it at 325, I don't think the smoke did much. The turkey was great, just like a great turkey out of the oven.
Mr. Q wrote:Here’s what I do:
Brine for 24 hours, rinse like crazy and pat dry.
I shove pads of butter under the skin and hang a bag with four thick bacon strips over the turkey for the smoke. I season with oak ridge bbq secret weapon or with a brown sugar based rub.
I smoke turkey in my wsm with sand in the water pan, turkey on the top rack.
Temp is around 330-350degF controlled with a genius fan, all vents closed except top vent cracked open a tad.
Since weather is usually cold, I pack my firebox with lump charcoal with a ton of apple and cherry wood chunks.
I had a few pictures from past turkey smokes, but the turkey doesn’t last a whole lot of time, it’s usually one of the first things to go on the Thanksgiving table. Haven’t smoked a turkey in a couple years, but I think I might do one this year for Christmas with the friends.
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Mon Nov 23, 2020 12:50 pm
Mon Nov 23, 2020 12:57 pm
Mon Nov 23, 2020 6:53 pm
Mon Nov 23, 2020 10:34 pm
MadPick wrote:JMB, any concern about losing moisture if you cut the skin? Yeah it would allow smoke in, but it may allow moisture to exit as well.
Tue Nov 24, 2020 12:28 am
todd1803 wrote:Not doing a turkey for Thanksgiving, doing a double smoked spiral ham instead. We did get a free turkey that I'll do at a later date, and when I do I'm going to try spatchcock for the first time. Guys in the CampChef groups swear by it.
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JohnMBrowning wrote:Its one thing to COOK a turkey in a smoker..... the goal needs to be to SMOKE the turkey.....MadPick wrote:When I cooked it at 325, I don't think the smoke did much. The turkey was great, just like a great turkey out of the oven.
I suspected that is the case with most who smoke a turkey - optional oven with some surface smoke.... NOT GOOD ENOUGH!
Follow my lead on this one --- I'm betting you'll be amazed. I was thinking some more.... to score /cut the skin - I realized that I have an xacto knife in the junk drawer in the kitchen - I was thinking razor blade, and I do have a scalpel too - but any will work..... I was planning on slitting the skin up and down, but now that seems stupid.... I'm going to slit the skin @~30 degrees so that when any juices come out or when I baste, it cascades down Slits ~every 1/2-3/4" should do. What I am trying to figure out is how to get the smoke that gets INTO the cavity makes it into the meat --- I'm thinking scoring the ribs with a blade to break the membrane --- won't know how easy that will be until I open up the breast, but thats the limiting barrier here.
The plan just keeps getting better....Mr. Q wrote:Here’s what I do:
Brine for 24 hours, rinse like crazy and pat dry.
I shove pads of butter under the skin and hang a bag with four thick bacon strips over the turkey for the smoke. I season with oak ridge bbq secret weapon or with a brown sugar based rub.
I smoke turkey in my wsm with sand in the water pan, turkey on the top rack.
Temp is around 330-350degF controlled with a genius fan, all vents closed except top vent cracked open a tad.
Since weather is usually cold, I pack my firebox with lump charcoal with a ton of apple and cherry wood chunks.
I had a few pictures from past turkey smokes, but the turkey doesn’t last a whole lot of time, it’s usually one of the first things to go on the Thanksgiving table. Haven’t smoked a turkey in a couple years, but I think I might do one this year for Christmas with the friends.
Sent from my iPhone using Tapatalk
I'd love to do this on the WSM, but the same basic problems are still there --- I've learned that the skin really impedes smoke penetration.... although I know the raw power of the WSM to flavor meats. I want to do this breast with pecan and cherry.... the only chunks I have for the WSM are hickory and maple, so I need to do it on the gas grill with pellets. Cherry is coming next spring --- hopefully I'll stock up with breasts when they are on sale after the holidays to play with the WSM!
Tue Nov 24, 2020 9:31 am
Wetpaperbag wrote:MadPick wrote:JMB, any concern about losing moisture if you cut the skin? Yeah it would allow smoke in, but it may allow moisture to exit as well.
I was thinking the same thing. I know people will score a duck breast, but duck has way more fat than a turkey.
So I'm wondering, would you smoke the bird breast down? Some professional chefs will say to cook the turkey breast down to allow the bird to cook more evenly. Thoughts?
Tue Nov 24, 2020 5:29 pm
Wetpaperbag wrote:So I'm wondering, would you smoke the bird breast down? Some professional chefs will say to cook the turkey breast down to allow the bird to cook more evenly. Thoughts?
Tue Nov 24, 2020 10:48 pm
Thu Nov 26, 2020 2:31 pm