HELP!! Turkey ain't actin right.

Ive turned the temp down to 200

you are getting close to the time and temp where the bird will hit a plateau and the temp rise will almost stop so I wouldn't panic to much yet.

40 hours is a LONG time to brine an 11 pound bird, personally I brine one hour per pound.

I would not worry about the breast being dry with that much brine time. I also use less than 4.0 oz wood on Poultry but that's a matter of how much smoke you enjoy.

Post pic's and let us know how it turned out!

Hell, the 101 said brine it for FORTY EIGHT hrs. We'll see what we see, I guess.

It just don't sound right to me...if the breast is upwards, I would say that your probe in the thigh is against a bone. I'd try adjusting the probe to another spot or the other thigh, but that's just me!

quote:

Yes temps were taken at multiple points, with two different thermometers, and yes, they are reading correctly per the boiling water test.

From my original post.

I know Cal, dont sound right to me neither, but this wholle BBQ thang has taught me that sometimes things just dont do like they are supposed to!!

Anyway, it's my first bird, and nobody else has to eat it. Im doing my slam dunk baby backs for the family on Christmas!!

I'll have to go look, but I don't think I say 50 min a pd anywhere exactly. If you read 101 closely I say over and over again that I don't like to offer times, for this very reason, but I did say 3 to 5 hours and you're right in that range:

quote:

Place in a hot smoker, at least 250 degrees.
 Smoke until a temperature probe inserted in the breast registers 160 and the thigh registers 175 or so.
 It will be done in as little as 3 hours, or up to 5.

My guess is that your smoker is hotter than you think if in fact the thermometers both test out right.

From 101:

Smokin, I re-read the 101, and I must have gotton confused..sorry..Ive only read about a hundred different articles on smokin a bird.

Anyway, after turning the smoker down to 200, things kinda leveled out, and now Im at 168 breast. Im gonna give it another 30 minutes and pull it.

Thanks to all for the replys. I'll let y'all know something in about an hour or so.

My 8.5 lb breast smoked in 2.5 hrs at Thanksgiving. Brining will cook a bird faster. Weber's site says a 21 lb bird will cook an hr faster than normal.

The good thing is brining gives us a lot more leeway. We cooked the bird to 170* in the breast, and it was still very moist.

Going to throw in my 2 cents!!

NO, I don't think you over brined.

NO, I don't think you used too much wood.

Every thing will be fine, don't panic and yes, the probe could have been against a bone!!

Good luck.

quote:

Originally posted by Basscat:
Smokin, I re-read the 101, and I must have gotton confused..sorry..Ive only read about a hundred different articles on smokin a bird.

Anyway, after turning the smoker down to 200, things kinda leveled out, and now Im at 168 breast. Im gonna give it another 30 minutes and pull it.

Thanks to all for the replys. I'll let y'all know something in about an hour or so.

And how was your turkey? We're all anxious to know!

quote:

Originally posted by Basscat:
...now Im at 168 breast. Im gonna give it another 30 minutes and pull it.
...

So how did it come out?

For me, I'll go max of 160 in the breast because there will be carry over temp.

What temp did you pull it at?

quote:

Posted December 22, 2010 04:22 PM Hide Post
Going to throw in my 2 cents!!

NO, I don't think you over brined.

NO, I don't think you used too much wood.

Every thing will be fine, don't panic and yes, the probe could have been against a bone!!

Good luck.

Basscat, I agree with Tigerfan. I think you were on track. So how'd it turn out?

Dang guys, I did NOT mean to leave y'all hangin'. I pulled the bird at six hrs, breast temp was 173. I was a little worried, but it was for naught.
This was hands down the JUCIEST dang turkey I've ever had. The flavor from the smoke and the brine just was unbelieveable. I mean, it was friggin AWSOME!! I have another one thawing right now, and she's going in the brine this afternoon.

And thanks to all of you for your replies.

Just glad it all worked out

Thanks for the reply.

We were all wondering how you made out with the bird.

We all learn from each other's exploits

Who says you can't make a silk purse out of a sow's ear? Smokin and this forum has done it with a number of us.

I checked my notes and we took the turkey out with 173* in the breast also. It was very tasty and moist. If anyone hasn't tried brining, you've got to give it a try.

Here is where I got the 4 oz wood, low temp/hour per lb info. It came from "Briming 101".

"Place 10 - 12 lb. turkey in non-reactive container and cover with brine. Refrigerate for minimum of 24 hours, preferably 48 hours.

Load smoker’s wood box with 4 oz. hickory wood.

Remove turkey from the refrigerator and discard brine. Rinse turkey three times, pat dry and lightly rub skin with mayonnaise. Apply light coating of Cookshack Spicy Chicken Rub. Place turkey in smoker and smoke cook at 200ºF for one hour per lb. I like cherry or apple wood for my turkey. Smoke until internal temperature of breast reaches 160ºF to 165ºF. Remove from smoker and allow to sit for 30 minutes before slicing."

in about 18 hrs, I have four 3.5 lb racks of back ribs goin in the smoker!! That's what Basscat's clan will be having for Christmas dinner.

Merry Christmas to you all!!!!!!

OK, Got this from Turkey 101 on the home page, not the pdf. I think this is what I will try on this next bird. 250 is the max my smoker will go, but that's what I will be setting it at.

"Question: I see so many different times, what can I do if I've never smoked a turkey?

Answer: Go with the suggested times and temps here in Turkey 101 (250ºF for 20 minutes a pound or 325ºF for 15 minutes a pound) as a STARTING point. Don't wait until the big day, you'll only put too much pressure to perform. Practice, practice, practice."