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Gasitman
Site Supporter
Location: Fife Joined: Fri Mar 18, 2011 Posts: 1685
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I have a master built electric smoker. The mini fridge kind. First off, brine or not to brine? What kind of chips? And how long? Seems to be 225 for 30 min per pound. But then I see 300 degrees. Coat it with olive oil? Some say the skin comes out rubbery?
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Sun Nov 18, 2018 4:37 pm |
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Massivedesign
Site Admin
Location: Olympia, WA Joined: Fri Mar 11, 2011 Posts: 38292
Real Name: Dan
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I am going to do mine with a sweet wood blend. Dry rub, and stuff pads of butter under the skin. I am planning on 300 for more of a hot-n-fast cook. I'll probably wrap the legs with foil so they don't get dried out too.
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Sun Nov 18, 2018 5:05 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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^ Dan's method is what I've been doing the last few years. Hot and fast, just like an oven. Butter (mixed with herbs) under the skin. It doesn't taste smoky at all, but it's still very good. I'm not sure if the smoker actually does better than the oven, but at least it frees up the oven for other things.
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Sun Nov 18, 2018 5:18 pm |
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delliottg
Site Supporter
Location: Duvall Joined: Thu Mar 17, 2011 Posts: 4599
Real Name: David
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I'm probably doing a hybrid, smoke for a few hours, then either onto the propane side of my smoker or into the oven to crisp up the skin and bring it up to temp.
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Sun Nov 18, 2018 5:26 pm |
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Gasitman
Site Supporter
Location: Fife Joined: Fri Mar 18, 2011 Posts: 1685
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Thanks for the replies. What about the old fashioned creole injection?
_________________ A long time ago we had empires run by emperors. Then we had kingdoms run by kings. And now we have countries run by Cu…
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Sun Nov 18, 2018 6:36 pm |
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Arisaka
Site Supporter
Location: Tacoma Joined: Sat May 4, 2013 Posts: 6196
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Best thing you can do is to also cook a backup turkey the old fashioned way. Then if your first effort is a dud, you won't eff up thanksgiving
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Sun Nov 18, 2018 8:07 pm |
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Gasitman
Site Supporter
Location: Fife Joined: Fri Mar 18, 2011 Posts: 1685
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Arisaka wrote: Best thing you can do is to also cook a backup turkey the old fashioned way. Then if your first effort is a dud, you won't eff up thanksgiving Backup is going to the emerald queen!
_________________ A long time ago we had empires run by emperors. Then we had kingdoms run by kings. And now we have countries run by Cu…
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Sun Nov 18, 2018 8:45 pm |
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lionhrt
Site Supporter
Location: Skagit county Joined: Sat Apr 21, 2012 Posts: 1389
Real Name: Dave
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if you go lower temp for longer you will get more smoke flavor but rubber skin. I would go at least 300 and get a better skin. I think your idea with injection would add a nice flavor with smoke. I was going to smoke a turkey this year too but I think I need to do a reverse sear on a hunk of Prime Rib instead
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Sun Nov 18, 2018 9:14 pm |
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Gasitman
Site Supporter
Location: Fife Joined: Fri Mar 18, 2011 Posts: 1685
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My smoker only goes up to 275. So 300 will not happen.
_________________ A long time ago we had empires run by emperors. Then we had kingdoms run by kings. And now we have countries run by Cu…
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Sun Nov 18, 2018 9:19 pm |
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Peckerinak
Site Supporter
Location: Yelm Joined: Sun May 19, 2013 Posts: 744
Real Name: Ted
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My favorite way is to smoke for like 1-2 hours with a pan of a Apple/ pecan blends. Then oven the rest of the way. We also brine it first. Also rub with olive oil first so it doesn’t stick.
Smoking all the way I bet would make it rubbery and dry.
I like brine/ smoke/ oven as it gives a nice brined moist turkey with the crispy skin and a touch of smoke flavoring. Too much smoke taste kills it for me.
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Mon Nov 19, 2018 5:54 pm |
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WUAD
Site Supporter
Location: Lakewood Joined: Thu Nov 9, 2017 Posts: 113
Real Name: Rod
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After brining and rinse, put it uncovered in the fridge overnight b4 smoking. That makes the skin come out great.
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Mon Nov 19, 2018 7:33 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
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WUAD wrote: After brining and rinse, put it uncovered in the fridge overnight b4 smoking. That makes the skin come out great. Yes. Smoked meats need a pelicle.
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Tue Nov 20, 2018 3:39 am |
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Barfly
Site Supporter
Location: Lacey Joined: Thu Nov 29, 2012 Posts: 2288
Real Name: Jim
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I spatchcock mine, then brine mine overnight, then rinse & dry. I will let it sit in the fridge for a bit after that. I give it a dry rub of some seasonings and then do the butter under the skin over the breast. I set it flat, with wings tucked, on the Traeger at like 275-300 degrees until it hits temp. Sometimes, I will give it 30+ mins on just smoke prior to cooking and or have some melted herb butter ready to brush on the skin for the last 15-20 mins or so to help crisp it up. I like the apple/cherry mix or the competition blends for wood on turkey.
I love cooking chicken and turkey spatchcock style. Cut out backbone, and slice the cartilage under the breast. It will then lay flat on the grill, which allows it to cook more evenly and quickly vs. a traditional cook.
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Wed Nov 21, 2018 10:08 am |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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I didn't notice this thread. Sorry for the late response. I've never got a bird to come out with decent crispy skin when smoking around 225. I know other people have, but I don't know how. It's not supposed to happen while the rest of the bird remains juicy. I smoke mine at 350, after spatchcocking, salting the night before, and separating the skin from the meat so that there's an air layer as a buffer. And ensuring that the air layer is there by putting a bunch of butter and herbs between the meat and skin. Ends up like this when nearly ready: And like this when starting to deconstruct.
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Wed Nov 28, 2018 11:22 am |
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KeystoneCowboy
Site Supporter
Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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A little late I realize. I have probably smoked 150 turkeys, and I do say that without exaggeration. You will be fine to smoke the entire way. You do not NEED to brine. All you need do is inject the living hell out of it with butter, and smoke it. I try and keep mine about 275 and 300deg. I am not saying it the only way to smoke a turkey, but I do know it works and works very well.
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Wed Nov 28, 2018 12:32 pm |
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