Smoke whole Turkey - Foil or no foil? with #1 smoker

[hphp77]

Any objections to the following:

• 14lbs – turkey
  • Brine – normal procedures
  • Preheat smoker to 275
  o Dry Rub and place butter under skin and etc.
  • Maintain 250 - 20 minutes cooking per lb
  o Water pan should have apple juice in it
  o Use apple wood – 3 oz
  o Cooking time est. 30min per pound
  o BREAST side up on top rack
  o When breast temp reach 150, wrap in foil and place back in smoker internal temperature of 165° F to 170° F.
  • Sit 30 minutes before serving

 

[SuperDave]

No need to preheat, no need for water/juice pan and no need to foil wrap.  3 oz. of apple wood will result in the very lightest of smoke flavor. 

 

[hphp77]

Thanks Dave! 

Would your recommend more than 3oz of wood?  So basically, utilize the following:

  14lbs – turkey
•  Brine – normal procedures
o  Dry Rub and place butter under skin and etc.
•  Maintain 250 - 20 minutes cooking per lb
o  Use apple wood – 3 oz
o  Cooking time est. 30min per pound - internal temperature of 165° F to 170° F.
o  BREAST side up on top rack
•  Sit 30 minutes before serving

 

[LarryD]

Your plan sounds fine... the tweaks are just minor and unlikely to result in more than subjective differences overall.

I like more smoke, so I'd throw some cherry or pecan in there with the apple.    I personally go ahead and put a water pan in next to the firebox with the assumption it can't really hurt anything.  Don't be surprised if it only takes 20 minutes per pound and I'd definitely pull it when the IT hits 165.

Would your recommend more than 3oz of wood?  So basically, utilize the following:

  14lbs – turkey
•  Brine – normal procedures
o  Dry Rub and place butter under skin and etc.
•  Maintain 250 - 20 minutes cooking per lb
o  Use apple wood – 3 oz
o  Cooking time est. 30min per pound - internal temperature of 165° F to 170° F.
o  BREAST side up on top rack
•  Sit 30 minutes before serving

 

[hphp77]

Awesome!  Thanks!