turkey tiral run

Former Member

I plan on smokin a turky this coming tday. I put a 12lber on this am at 9. It was brined for 12hrs. I came out at noon to look at it and the temp said 165. The probe was in the meaty part of the breast. I took it off and it was done and very juicy, but am not sure how it could have been done in 3 hrs.

Also used two chunks of hickory and I think the cheese cloth may have prevented some of the smoke flavor from getting in.

Could the cheese cloth effect this? And those lumps of wood only seem to smoke for about 20 minutes at 250degrees. Should I add more up front or add more halfway through the cooking process.

Thanks. Just want to get the real deal perfect. Little more smoke flavor would be nice without the bitter taste.

11/3/0312:16 PM

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Original Post

tomMember

Mornin',

If it was done to suit you,it was done.

Brined birds cook surprisingly quick.

The cheesecloth should not have kept you from getting smoke and turkeys take it up pretty readily.

You were probably getting some smoke the whole three hours,but it was cooking correctly and the smoke would be pretty much clear.

Put your hand over the exhaust vent and you should smell plenty of smoke on it.

I wouldn't add more during a three hour cook.

You could add a little more to start,if that is what you like.

Hickory can get a little sharp/strong on poultry.

Sounds like you did pretty well,so I wouldn't make big changes.

Keep good records,so you can repeat it.

11/3/0312:43 PM

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