Reply to "Turkey Reports - 2008"

olysmokesMember

1. Amerique
2. (2) Approx 13# turkeys.
3. 33hrs in Smokin's brine, modified using only Ms Dash Garlic & Herb for spices. 1-1/4 gals brine each bird. Pulled from brine & allowed to drain 2-1/2 hrs in refr. Cookshack spicy chicken rub. Covered breast with butter soaked cheesecloth.
4. 250*
5. 6-1/2 hours.
6. Started smoking breast side up. After 4 hours, flipped birds over (breast down now) and switched top & bottom locations, and then inserted temp probes. Usually cooks in about 6 hrs, but since had door open for flipping, rotating & temp inserting, cooked 1/2hr longer.
Still good & moist birds. (I note the Amerique seems to take longer to smoke turkeys than Smokette does....)

11/29/0812:55 PM

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