170 seems to be the temp to pull the turkey and I will brine for 30 or so hours .....18 lbs ..5 hours at 250 and then finish in oven ??..sound all right
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If you are saying 170º in the breast,a well brined bird will almost handle that-but it is iffy.
170º in the deep part of the thigh,on slow cooked,I'd want to nick it with my knife point,to be sure it ran clear.
I'm not sure what the 5 hrs is?
170º in the deep part of the thigh,on slow cooked,I'd want to nick it with my knife point,to be sure it ran clear.
I'm not sure what the 5 hrs is?
not sure how many hrs. at 250...5...maybe 10 hrs dont care if it done earley can allways put in cooler
General rule of thumb, still working on the details:
250 = plan on 20 min pd
275 = plan on 17.5 min a pd
325 = plan on 15 min a pd
Just trying to build a list of times to see how close this is. Good for planning, might be done sooner or later.
Let me know.
250 = plan on 20 min pd
275 = plan on 17.5 min a pd
325 = plan on 15 min a pd
Just trying to build a list of times to see how close this is. Good for planning, might be done sooner or later.
Let me know.
thanks Ill let you know
in the fec 100
set temp at 180 for 1 hr
set temp at 350 for aprox 3 to 4 hrs.
using a themoter set to beep at 180 in the thigh, 170 in the breast.
when temp reaches 165 then i open the door to check the red pop up button.
4 days and several turkeys everyone of them have turned out awsum.
earl
set temp at 180 for 1 hr
set temp at 350 for aprox 3 to 4 hrs.
using a themoter set to beep at 180 in the thigh, 170 in the breast.
when temp reaches 165 then i open the door to check the red pop up button.
4 days and several turkeys everyone of them have turned out awsum.
earl
Most of the people in these forums have the Electric CS's and none of them go to 300+ so you'll see lots of lower temps and your FE method won't work (although it's similar to mine in my FE's).
Pull it out when the breast hits 170.
put my 18 pound turkey in the cs 9 at 0800 took out at 1400 hrs it was 180 when I pulled it....it was outstanding.I did brine for 30 hrs......would not use bigger turkey...BUT MAN was that good
yep, 16 pounder.
one hour at 180 smoke, then turned to the 325 setting, it went from 325 to 355 or so, 164 in the breast at four hours, pulled, foiled and put into a Cambro for an hour rest.
Looks perfect.
one hour at 180 smoke, then turned to the 325 setting, it went from 325 to 355 or so, 164 in the breast at four hours, pulled, foiled and put into a Cambro for an hour rest.
Looks perfect.
18lb, brined 48hrs, cavity empty, olive oil on skin, cheesecloth soaked in olive oil, 1.5 ounce hickory and 3 chips of apple, smoked at 250 for 5:45, breast and thigh at 169, wrapped in foil, blanket anc cooler for almost 3 hours, breast was still at 154 and into 250 oven for about 20 minutes. Meat was moist, just the right amount of smoke and very tasty. Will try to figure out how to post pictures.