Ummm, 1 hr 20 mins and at 141 degrees already?

What temp did you use?

Oh, and btdt with the drip pan. It was a couple weeks ago; I had put the pan there, but the wind pushed it away from the hole while I was inside keeping warm ... fortunately I had just purchased a grill pad or the deck would have been a bit greasy

quote:

Originally posted by Bob Barrows:
What temp did you use?

About 240ish. I've got the original dial Smokette. None of them fancy pants electronic ones [grin]

I'd think a minimum of three hours. Temp probe accurate? Might be hitting a bone, try moving it to a different spot.

If all else fails, pierce the thickest part of the breast and thighs. If juices run clear, you're good to go.

I'm guessing your bird will be at least 3 hrs.

Turned out well. Let it go for about 3 1/2 hours and it was right there at 165 for the breast and 180 for the thighs. I actually might have overcooked it a bit but not sure.

Had a really good flavor with the brine/butter. One thing I didn't realize when taking it out of the smoker was the amount of pooled butter in the cavity. Didn't think twice about it as I tipped it a bit putting in on the tray on the table outside. Managed to dump a TON of grease onto the deck. Oooopps.

Oh well, tasted great. A bit firm in the breast but still very juicy. Not sure if it was overcooked a little or just the low and slow made it a little firmer.

The oven one (Alton Brown) was AWESOME. Best oven turkey I've ever had. Breast meat almost pulled like pork butts. Very very tender and juicy.

I used to make the Alton Brown turkey before I started smoking them. I'm hooked on the smoked ones now.

quote:

Originally posted by AndyJ:
I used to make the Alton Brown turkey before I started smoking them. I'm hooked on the smoked ones now.

I loved the smoked one too but we've got some traditionalists that I've got to bring over to the smoke side first.

People who smoke their birds are on to something.

I smoked a 10 lbers (brined) at 300 and it took less than 2 hours. Was amazing!