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Old 11-23-2010, 01:40 PM   #1
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Default Thirty Hours In The Smoker!

SWMBO wanted the biggest bird we could find this year, so I found one at just under 22 lbs. Yesterday, I realized that it'll take THIRTY hours +/- on the smoker!!!
I'm putting it in the brine late this afternoon, and starting the smoker tomorrow morning.

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Old 11-23-2010, 01:54 PM   #2
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sweet mary mother of christ... whatever you do make sure you use a light smoke and wrap that bird up tight... I'd also think about glazing it as well

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Old 11-23-2010, 01:55 PM   #3
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pics!!

PS: Its cold outside

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Old 11-23-2010, 05:06 PM   #4
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30 hours? That just doesn't sound right. How did you calculate this?

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Old 11-23-2010, 05:33 PM   #5
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Quote:
Originally Posted by RC0032 View Post
pics!!

PS: Its cold outside
This is Chicago, brother! It ain't cold yet!! (Besides, with plenty of Homebrew and good old-fashioned Irish anti-freeze, it'll be BEAUTIFUL!!!)

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30 hours? That just doesn't sound right. How did you calculate this?
At the rate of 1 1/4 - 1 1/2 hours per pound.
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Old 11-23-2010, 05:41 PM   #6
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Hmmmm...my smoker cookbook could be wrong! I just looked on-line, and most recomend about 30 min. per lb.!

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Old 11-23-2010, 05:42 PM   #7
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At what temperature will you be smoking?


You may want to spatchcock it. I've never tried it, but supposedly all the cool kids use this technique for big birds.

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Old 11-23-2010, 05:47 PM   #8
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Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F (be sure the thermometer is not touching the bone).

Or, 160 degrees deepest part of the breast. How hot do you plan to smoke?

This also, if you are smoking for 30 hours:

Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking, although for safety's sake, stick with whole turkeys that weigh 12 pounds or less. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F for too long

This is from the interwebz, but it sounds legit. I'll bet your bird will be done in less than 12 hours, depending on the temperature you smoke it at.
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Old 11-23-2010, 05:48 PM   #9
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At what temperature will you be smoking?
I'm HOPING to keep it around 250, but the weather guesser's are calling for temps in the low 30's overnight tomorrow


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You may want to spatchcock it. I've never tried it, but supposedly all the cool kids use this technique for big birds.
The bird's too big. I'm using a bullet smoker.
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Old 11-23-2010, 06:29 PM   #10
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Why not smoke it for a few hours to get the smokey goodness and then finish it off, wrapped heavily, in the oven to speed up cooking time and save it a bit from drying out?

Yeah, I hear ya... "oven" is a dirty word but... 30 hours??? 30 hours in a smoker makes me think of jerky.

I didn't cook a 240 lb pig that long.

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