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Reply to "Turkey Reports - 2013"

1) Smoker SM066
2) 12.00lb Butterball from local grocery store, up to 8% enhanced
3) Brined in Smokin's Holiday brine for about 46 hrs. Dried in the fridge for about 14 hrs. Butter under the skin, 2 TBL of my personal rub recipe and 2 sticks of butter. I purchased aromatics for the cavity, but forgot to use them....OOPS!
4) Started temp at 250 for the first hour. Upped the heat to 275 for the remainder of the cook. Butter soaked cheese cloth after first 90 minutes for the remainder of the cook. 2oz of Apple and 1oz of Bourbon Oak.
5) Time was about 3:30 to 3:45 minutes

This is my first time posting to the forum, and first turkey in the Amerique (I have cooked just about everything else in the cooker though). I wanted to smoke this bird as a "tester" for me so I fried my standard bird. Well, the smoked bird was preferred over the fried....as was the smoked gravy from the drippings.

Steve

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