Happy Thanksgiving HOG's

Has anyone smoked a turkey? I tried it once and did not like it. Not sure what I did wrong. Thinking of trying it again for Christmas
 
I smoke a turkey every year. You have to smoke it breast down. Brined for 24 hours before and basted in bacon grease half way through. You have to keep the temperature low enough and lots of moisture in the smoker to stop it from drying out. Best way to cook turkey in my opinion.
 
FullMetal said:
I smoke a turkey every year. You have to smoke it breast down. Brined for 24 hours before and basted in bacon grease half way through. You have to keep the temperature low enough and lots of moisture in the smoker to stop it from drying out. Best way to cook turkey in my opinion.
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Interesting. Will have to try it like that. I think I smoked it at higher temp for much shorter period. what type of wood did you use to smoke with?
 
Apple wood is great to use on open fire as well.... we used to cook steaks in the fireplace at Christmas using apple wood
Lot of good memories there ...
Ive always wanted to try Pecan!
Never smoked anything though.
 
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FullMetal said:
I like to use apple and pecan. What type of smoker are you using?
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Large pellet smoker. Insulated. I can run it as low as 165 degrees. I typically do low and slow brisket for 30 plus hours. I sail through the stall, like there is no stall.
 
Cobalt said:
Large pellet smoker. Insulated. I can run it as low as 165 degrees. I typically do low and slow brisket for 30 plus hours. I sail through the stall, like there is no stall.
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9-10 hours @ 225 degrees should do it for you if you have a 20lb turkey.

30 hours on a brisket sounds fun. Most of the time I smoke a brisket 5 hours unwrapped and 4 hours wrapped. I brine the meat for 2 weeks(garlic, onion, salt, pepper, red wine, apple cider vinegar, v8...) and then dry age it for a week before smoking it.

Not sure if you have access where you are but i would recommend smoking Tri-Tip. Make sure you purchase it untrimmed because the fat cap is necessary. It is a popular cut here in southern California but can be hard to find some other parts of the country.
 
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