DivotMaker
New member
Nice job, Bob, Ed and Steve! Mine will be Sunday! 
Thanksgiving Smoke (what are you cooking)
- Thread starter es1025
- Start date
Smokem if you got em
New member
19 pound turkey going in my #3 some time late tonight for an afternoon gathering tomorrow. Will let the Auber take charge while I sleep. I'll stuff with celery, carrots and onion and put a little poultry seasoning on the bird as well. Will not be brining.
DivotMaker
New member
Smokem if ya got em said:
That's a big bird for smoking. Make sure you run it at 250 (or higher if you have an Auber with a bypass) to keep it out of the danger zone for too long. Just for reference, you usually want to stay no more than 14 lbs for a turkey in the low-temp smoker. After it hits about 140 internal temp, you might want to consider finishing a bird that big in the oven at a higher temp. Just my 2¢...
Smokem if you got em
New member
I was planning to set the smoker at 250. Is the concern the bird will dry out before IT hits 165?
DivotMaker
New member
Smokem if ya got em said:
Dean, poultry typically has bacteria present in the meat before cooking (to include salmonella). As long as the meat is 40° or below, it is inactive. Between 40° and 140°, bacteria becomes active. So, the longer it takes a large piece of meat to transition from 40 to 140°, the more chance you have of growing more than you bargained for in your meal. 12-13 lbs, and even 14 is pushing it a bit, is about as big as you should go at low temp (yes, 250 is considered low temp) on a turkey. A 19 lb bird will take quite awhile to get to 140.
As an edit to my original post, you probably don't want to wait until 140 to finish in the oven. I'd probably give it about 2 hours of good smoke, then pull it and finish in a 325 oven. That's a big bird, and you don't want it to be your last!
Smokem if you got em
New member
Great advice Tony. Will modify my plans accordingly. Thanks
DivotMaker
New member
Better safe than sorry, Dean! Next time, get a smaller bird and you won't have to worry about it. You should still get some great smoke flavor, and have a bird that won't bite back!
Smokem if you got em
New member
Tony, Thanks again for the advice on the 19 pound turkey. I smoked it for 2 hours with 2 1/2 ounces of hickory at 250 degrees. Turkey had an IT of 75 when I took it out and moved it to the oven. Cooked at 325 in a convection oven for 2 hours 15 minutes. IT was 168 when I took it out. Served after letting it rest in cooler. Was well received by the family. Attached a photo as it looked when removed from smoker and one before going into the cooler for a rest.
Attachments
DivotMaker
New member
Looks good, Dean! How'd it taste?
peterbilt79
New member
Sorry, no picks. Had 3 birds ready to go 1 traditional in the oven, 1 fried and 1 smoked(12#each). For 3 birds went with butterballs (didn't feel like paying 4$ lb for natural). Since they were butterballs brined in a cooler with 5 gallons apple juice, 1 cup of salt, blend of rosemary, thyme, sage and parsley. Alarm went off at 8 and realized that i had no power. Ended up at my brothers condo complex to throw 1 in the oven, run back to my house at 3 to drop the other in the frier, and the one that I was really looking forward too had to wait until friday when I finally got power back. Oven was ok, frier was great, thank god the smoked is left for the immediate family, not even close the best
peterbilt79
New member
Thank god it was still cold out, gotta love snow when its mid 30's
Smokem if you got em
New member
Had great response to the turkey. Had a couple family members mention it was the best turkey they'd ever had. ;D My brothers have been considering getting a smoker and this may have tipped them over the edge. As one said, "It's no longer a want, it's a need." My first turkey I used peach, this one was all hickory, 2 1/2 oz each time. We seem to like the hickory a little better as it just smelled and tasted a little more "smokey." I guess it's all a matter of taste. Thanks again Tony for your help in making this smoke a win!
BedouinBob
New member
It's always good when the family raves on your cooking! Way to go!
DivotMaker
New member
Great news, Dean! I was hoping the taste was as good as it sounded! Nothing will win over the friends & family like a good ol' hickory-smoked bird! Nice job - glad to play a small part in helping. It was all you! Next time, a little smaller bird and you won't need the extra oven step!
Smokem if you got em
New member
Thanks for all the support. Learned a lot this smoke. I confess my decision to buy a Smokin-It smoker was based partly on the great reviews you all offered on the units themselves but was also influenced in no small way by the helpful feedback I saw others offering to new people like me on how to become competent in a relatively short period of time. Thanks Tony to you and the others for being willing to share so freely of your experiences. Nice to be part of such a great community. 
DivotMaker
New member
So glad to have you with us, Dean! We all learn something with every smoke, and sharing is the fun part (besides eating great Q)! ;D
