I am going to smoke a 12 lb turkey tomorrow. I injected it today and plan to put it back in the fridge. I loosened the skin and see that you should apply a rub under it but can't find when to apply the rub. I did not brine.
Original Post
Replies sorted oldest to newest
Qn,
You can rub whenever you like.You might read Turkey holiday reports for some good ideas. Make sure you have a probe.If not make sure juices run clear. This is very important on turkeys!!!
You can rub whenever you like.You might read Turkey holiday reports for some good ideas. Make sure you have a probe.If not make sure juices run clear. This is very important on turkeys!!!
It really depends on what's in your rub.
With poultry you can certainly do it overnight, but I don't usually (about the only thing I do overnight is beef). But I would certainly do it a min of 1 hour before.
There's no set answer, just keep good notes so you'll know what you did.
With poultry you can certainly do it overnight, but I don't usually (about the only thing I do overnight is beef). But I would certainly do it a min of 1 hour before.
There's no set answer, just keep good notes so you'll know what you did.
Thanks. I'll try leaving the rub on overnight.
Also, a friend smoked a 12 pounder and said he left it on for 12 hours. He said that is how a friend of his always smokes his turkeys. You suggest approx 4 hours for a 12 pounder. How do I know when to plan the meal with such a large time difference?
Also, a friend smoked a 12 pounder and said he left it on for 12 hours. He said that is how a friend of his always smokes his turkeys. You suggest approx 4 hours for a 12 pounder. How do I know when to plan the meal with such a large time difference?
Use the find button on top left corner and start reading.
If you're setting your smoker at 250* or higher, the turkey will be done within 4 hrs. Put a therm probe inside the thigh and take it out when the thigh hits 175-180*. Your friends might be smoking at lower temperatures.
Read Turkey 101 and all the Turkey posts. You'll be fine and done by 4 hrs. or so. Cook to temp.
Read Turkey 101 and all the Turkey posts. You'll be fine and done by 4 hrs. or so. Cook to temp.
Thanks for confirming the 4 hours. I thought 12 was a really long time but my friend swore it took that long.
Qn,
At Cajun Injectot Smoker web site they said 35-40 min/lb would be about how long you can figure that it will take for the probe to read 175-180* in inner thigh.
I did over speak earliar.That smoker does have a little insulation in it,but I bet its not 850* like most of our cookshacks have. Good Luck!!!
At Cajun Injectot Smoker web site they said 35-40 min/lb would be about how long you can figure that it will take for the probe to read 175-180* in inner thigh.
I did over speak earliar.That smoker does have a little insulation in it,but I bet its not 850* like most of our cookshacks have. Good Luck!!!
You sure your friends weren't trying to play "friend's type" tricks on you?
Do NOT cook on a set temp. Repeat NOT.
If you're new to smoking, new to cooking or new to doing something you haven't done before. Time will never serve you well.
The only method is to get a remote probe and go for a set internal temp.
You friend might know his smoker his methods, etc, but just the fact he told you that tells me he doesn't know enough to be more worried about the finishing temp.
Read Turkey 101.
Oh, and the time/duration depends on the temp of the smoker. As well as the size of the meat. And how many times you open the door (and let heat out).
My motto, many others have stolen, but it will serve you well to remember:
It's done when it's done Just means that it has a mind of it's own and you need to learn how to read it's mind.
You'll get there. Just practice, take good notes and don't listen to your neighbor
If you're new to smoking, new to cooking or new to doing something you haven't done before. Time will never serve you well.
The only method is to get a remote probe and go for a set internal temp.
You friend might know his smoker his methods, etc, but just the fact he told you that tells me he doesn't know enough to be more worried about the finishing temp.
Read Turkey 101.
Oh, and the time/duration depends on the temp of the smoker. As well as the size of the meat. And how many times you open the door (and let heat out).
My motto, many others have stolen, but it will serve you well to remember:
It's done when it's done Just means that it has a mind of it's own and you need to learn how to read it's mind.
You'll get there. Just practice, take good notes and don't listen to your neighbor
No, it doesn't have much insulation but still got it to 178* in the thigh in 4.5 hours. It would have likely taken less time but it was 36* outside (with a remote probe I didn't have to open it at all). I pulled it off the smoker, wrapped it in foil, let it set for 45 minutes and enjoyed great turkey! I invited the neighbors for dinner and they loved it too. Thanks for all your help!