Re: smoked turkey...starting early
- From: "Nunya Bidnits" <nunyabidnits@xxxxxxxxxxxxxxxxxxxxxxxxx>
- Date: Fri, 23 Sep 2011 10:04:21 -0500
TFM® <horndawg@xxxxxxxxxxxxxxx> wrote:
On 22 Sep 2011 16:27:51 GMT, Charly Horse wrote:
Sqwertz <swertz@xxxxxxxxxxxxxxxx> wrote in
On 22 Sep 2011 01:53:36 GMT, Charly Horse wrote:
Getting an early start I know, but I am going to do a couple of
trial runs before the "BIG" one
I want to do a smoked turkey for T-day this year. I have done
them in the past on my old offset but I got really varied results
raw to over done, and cajun style, black on outside raw in
middle. The flavor lacked, I attribute that to lack of heat
control and my lack of prep.. I'm a cheap sort so yeah I'll be
buying the routine frozen bird hopefully at 40 cents a pound. In
the 12-18 range with an "enhanced" solution in it. I am dubious
brining works on these. I've read low temps for 10 plus hours but
It's not brisket why slow? I am leaning to apple if I can find
some good chunks
You don't cook a turkey for 10 hours. Assuming 15 pounds, you
should be able to get it done in 5 hours at 325F. Try and get a
minimally injected turkey (mine are 4%) and brine it. You don't
brine a Butterball, for example.
I though you had an Apollo smoker?
I do I should have made it clearer.. I "used" to use an
offset.. But will be coking on the Apollo. It's a lot easier to
control temps on, I can hold it at 325 just fine. it's the
225 I have trouble with :)
225 is a ridiculous temp to try to hold. If 325 is where the cooker
wants to cook, let it.
And imagine how long the inside of that bird is going to be hanging around
between 40F and 140F and it's not pretty. I can see putting a couple hours
of smoke on a bird, but it ain't brisket.
It's more about the quality of the fire than anything.
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