PDA

View Full Version : Smoked Turkey....


OUAndy1807
11/18/2006, 01:26 AM
the only way to go. Just pulled my first two of the season off the smoker.
StoopTroup
11/18/2006, 08:56 AM
Are they dry or did you savor their deliciousness with the proper amount of smoke and heat?
OUAndy1807
11/18/2006, 09:35 AM
I have a water smoker so nothing is ever dry. They turned out perfect.
SoonerJack
11/18/2006, 03:49 PM
do you brine it before smoking it?
StoopTroup
11/18/2006, 03:59 PM
I have a water smoker so nothing is ever dry. They turned out perfect.
Sweet.
OUAndy1807
11/18/2006, 05:57 PM
no brining, because they were self basting turkey's. If they were natural, I would have been brining for 18 hours and then drying for 12.
salth2o
11/18/2006, 09:32 PM
I am going take a shot at smoking a turkey breast tomorrow. Brisket, ribs, pork loin, etc are my forte...birds, not so much.

I am brining tonight and since I am going for a sweet taste I added honey, apple juice, and brown sugar. Figuring on cooking at 200-225 degree's F for 30-40minutes per pound. Will post results tomorrow.
OUAndy1807
11/18/2006, 09:36 PM
be careful with the brining if the bird is "self basting" or injected. they can get salty

Also, with poultry on the smoker, you can cook at a much higher temp than you usually do. I smoked the turkeys at 325 for roughly 2 hours (until it hit 160.) Smoking at the higher temperature helps make the skin a little crisper, it can get slimy if you cook at lower temps.

I love smoking stuff.