Thanksgiving Smoke (what are you cooking)

[es1025]

I have a 6# turkey breast ready for the main event.

Will brine the breast today for an hour a pound (same recipe 1 gal H2O, 1C Kosher Salt & Brown sugar) Maybe some herbs.

Will rest overnight in the fridge.

A little olive oil and my poultry rub, 2 oz of cherry wood, 275 temp and away we go.  Trying a higher temp to attempt to crisp the skin. Smoking until IT of 165.

This will be round 2 of the oven roasted turkey vs. smoked turkey!

 

[DarbyDog]

Fresh turkey and a fresh turkey breast.  Brining both.  Whole turkey brine will have apple juice a and sliced orange in addition to the basic brine.  The breast brine will have cranberry-pomegranate juice in addition to the basic brine.
Planning on using sugar maple wood.

 

[swthorpe]

I have the turkey bonanza going on tomorrow.  A 16# turkey in the oven with stuffing in the cavity and a 12# turkey (no stuffing) heading to the smoker.  Last year I did a turkey breast in the smoker and it was completely wiped out, so I am upping the game to a whole turkey this year.  The bird will be brining later tonight using the same brine as Ed.  Turkey will be out at 6am Thursday morning, rinsed, dried, and rubbed for a 6 hour waiting period uncovered in the fridge.  On the smoker at noon at 235F with 3oz of either hickory or cherry (or mix) to an IT of 165 in the breast.    I am also going to make a pan with any extra stuffing that doesn't fit in the oven turkey and pop that on the top shelf of the smoker.  Can't wait!!

Happy Thanksgiving to one and all!  Cheers

 

[DivotMaker]

Sadly, I'll not be smoking a bird tomorrow. :'(  Family is out of town visiting Grandma, so it'll just be me and the Meathead (Cyrus, my English Mastiff).  He would love to share a turkey with me, but it's not happening until Sunday, when the fam gets home!  So, I'm having a delayed turkey day!

Happy Thanksgiving to all my SI buddies! 8)

 

[swthorpe]

Better delayed, than none at all!  Happy Thanksgiving, Tony!  I am thankful for all of your good advice and all that you do to keep this forum active and inviting.  Cheers!

 

[JDSwan87]

I'm also having a turkey-nanza at my house! 19lb bird in the oven and I'm smoking a 12.5lb bird. Plan on suffing it with equall amounts of celery, onions and carrots. No brining for me since this is my first bird smoke. I'm stopping at the store tonite on my way home from work to grab some McCormick poultry rub. Using mesquite wood for smoke.

 

[JSRFrench]

I'm smoking a 10b small turkey this year. Bringing it as a surprise to my sons house.
This will be my 1st whole Turkey in the model 3, have previously used a conventional smoker.
Using Hickory & going for a heavy smoke.

:-* Returning to report on the Thanksgiving Turkey prior to smoking a 10b Boston Butt & then Christmas Day a double smoke 10b Shank Ham.
Normal brining for the Turkey then injected heavy with my home made Cajun seasoning made from peppers, onion, garlic which I garden grow dehydrate & grinding to a fine powder adding Paprika.
Followed the instructions given in the Smoking Guide on the Forum, used a water drip pan filled with 10oz warm beer.
Pulled the bird at 165* & double foil wrapped placed in a baking pan & wrapped in a towel. Put it in the trunk of my Harley Ultra Classic & rode 45 minutes to my son's house. His In-Laws were there in full force.
It was a large potluck gathering & this smoked turkey was in direct competition with a fried turkey & a brisket.
Want y'all to know - I was expecting & hoping to bring back enough to make smoked turkey salad sandwiches the next day but this bird was the hit of the parade. 2 guys went back 4 times each for more. It came out so moist it was almost unbelievable. There was nothing left over & by nothing I think they gnawed on the bones.
Love this smoker.

 

[BedouinBob]

A 16 pounder in the oven. Brined with a citrus and herb mix. The SI#2 is getting a 13 pounder that I injected and will add a Simon & Garfunkel Rub ( come on, you know the words...  8) ) I found on the Amazing Ribs site. After resting tonight it gets 2 oz cherry at 240.

 

[JDSwan87]

So after 1 hour of smoking, my SI2 with a 12lb bird is already at 100' internal temp and 190' smoker temp. Probe is in thickest part of breast. Seem normal?

 

[es1025]

6.81# breast took 3 1/4 hours @ 265.

Breast side down.

Now, how long can I store wrapped in a cooler?

 

[es1025]

JD

Seems like it!

What temperature is your smoker set at? 

I would bump it up to between 240-250.

 

[JDSwan87]

JD

Seems like it!

What temperature is your smoker set at? 

I would bump it up to between 240-250.

Its set at 225 currently... I will bump it up to 240-250. I was worried its cooking too quickly... Current temps are 204/110 (external/internal) 1 hour 20 min into smoke...

 

[swthorpe]

Looks like you are on schedule to me, JD.  Just let it go!

 

[JDSwan87]

Why is it so hard NOT to look??? Lol! 202/147 3.5 hours into smoke...

 

[DivotMaker]

Wow!  Y'all are making me longing for Sunday when I'm smoking my bird! ???

Until the family gets home, I'm doing a Thanksgiving Porterhouse and baked potato! ;D

 

[BedouinBob]

Bird came out great. Pictures below. Pulled it from smoke at 150 degrees and finished in a 350 degree oven and the skin crisped up pretty well by the time the bird got to 165. We felt that the amount of smoke came out about right.

 

[Pork Belly]

Looks Great Bob!

 

[es1025]

The results are in.

Cooked the bird for 3 hours and 15 minutes.  A temp a shade over 170. I was watching the Macy's parade.

Had the auber set at 170 for 30 minutes and then up to 265.

I laid the bird breast side down. I put the bird in the second shelf from the top. Much better heat.

I let the bird rest for 2 hours and carved it up. Really juicy and tender, best turkey ever. Skin was crispy.

Its funny the last time a smoked a turkey it took and hour a pound, now 30 minutes go figure.

 

[swthorpe]

Smoked a 12# turkey in my #2 that took almost exactly 4 hours at 225F.  I also had an oven turkey with stuffing.  End result:  no left over smoked turkey, but plenty of oven turkey!  Next year the wife just wants me to smoke a turkey...looks like the oven will be open for the rolls!  LOL

 

[BedouinBob]

Yeah Steve, the family sure seems to go after the smoked over regular. That and cheesy polenta....that's crack to my sister in law...  ;D