Thanksgiving smoke thread

[DodginBUIs]

Whos smoking the turkey for Thanksgiving and what tips does anyone have? I made the mistake of serving up some tasty BBQ to the family so I'm making the turkey this year in the smoker. Planning on a 24hr brine, still not sure about injecting and open to any suggestions b/c ive never smoked a turkey before (but plenty of chickens).

 

[rycov]

subscribed. i might do this too. i'm not sure about tips for smoking the turkey, but for left overs, i would make turkey salad. we made chicken salad from a smoked chicken earlier this year. it was AMAZING!

 

[android]

Homebrew Chef: Beer Brined Turkey

nothing much to smoking a turkey IMHO, just like smoking a larger chicken. just be sure to plan on a good 8-12 hours for it, depending on the size. i've always read that the 12-14 lb birds are best for smoking so it doesn't take too long. our family will be roasting a big one as tradition dictates, but i'm smoking a smaller one as well.

if you're brining it, no need for injection.

can't wait!

 

[dataz722]

I don't know how I am doing the Turkey this year. I don't want it in the oven because I need the room for other stuff. I was planning on smoking it but I wanted a trial run to make sure everyone liked smoked turkey but I never had time to do that. So now it is either smoke it and hope everyone likes it spend $30 for oil and fry it.

 

[Bokonon]

I don't know how I am doing the Turkey this year. I don't want it in the oven because I need the room for other stuff. I was planning on smoking it but I wanted a trial run to make sure everyone liked smoked turkey but I never had time to do that. So now it is either smoke it and hope everyone likes it spend $30 for oil and fry it.

Don't fry it. Smoke it. Everyone will love it. Assuming its not already injected, brine it for a day or so.

Smoked turkey is the best

Lots of good info here: Barbecue Turkey On The Grill: The Ultimate Smoked Turkey Recipe

 

[dataz722]

Oh, it will be brined and injected either way. Only thing I am afraid of is that my wife's mom and even my wife to some extent are just really picky eaters.

 

[billtzk]

I haven't decided what I'll be doing for Thanksgiving yet, but someone gave me a 13 pound minimally processed turkey last week. So I mixed up a brine with sodium nitrite to cure it, and I'll be baking it this Saturday. I would smoke it normally, but I was asked to bake this one.

 

[dataz722]

Why are you going to cure it?

 

[Jester]

Tagging along.... I have thought about firing up the UDS and stuffing it with a turkey or at least some legs and wings.

 

[bighand]

I just purchased one of those "Smokenator 1000" kits that convert your Weber kettle to a smoker. I'm going to try a pork butt this weekend to try it out and then smoke a turkey next week. I've never smoked meat before so I'm hoping everything works out.

 

[Kittyfeet]

I'm in for smoking a turkey. Currently looking for a good brine recipe; something that'll give the birdie some character.

 

[billtzk]

Why are you going to cure it?

I like the flavor. The meat stays pink, the taste is reminiscent of ham, it's different but it is still clearly turkey, it makes a great cold sandwich, the leftovers make crazy good gumbo, and my family always bought one to go along with the baked turkey at Thanksgiving every year, so there's the nostalgic aspect.

I've been frying turkeys since I was a kid. Cured turkey is something different.

 

[TejasBrewing]

I smoke a Turkey every year. I don't brine, I inject the Turkey and season the inside the cavity, under the skin, and on top of the skin. I will put it on the smoker and hit it with high heat for an hour of 300. Then I turn it down to about 220 and let it go at that temp unwrapped and never move it. When it is done I will shut down the smoker and let it chill for 20mins then remove and slice. It is my favorite way to do it.

 

[Walker]

I'm smoking my bird this year. I am not going crazy with the brine and am just sticking with simple one I use when I smoke chicken.

vegetable stock
water
salt
honey

24 hours in the brine, 12 hours air dry, 6 hours in the smoker at 240*F.... I have not decided on the wood, but I am thinking pecan and/or apple.

 

[billtzk]

I smoke a Turkey every year. I don't brine, I inject the Turkey and season the inside the cavity, under the skin, and on top of the skin. I will put it on the smoker and hit it with high heat for an hour of 300. Then I turn it down to about 220 and let it go at that temp unwrapped and never move it. When it is done I will shut down the smoker and let it chill for 20mins then remove and slice. It is my favorite way to do it.

What kind of smoker are you using? I ask because if I smoke a bird at 220, the skin comes out like rubber and I have to peel it off and discard it. That's in a Kamado, which retains a lot of moisture. If I smoke at 350, I get a nicely crisped brown skin. I still get plenty of smoke flavor, albeit less than if I smoke at a lower temp.

 

[billtzk]

I have not decided on the wood, but I am thinking pecan and/or apple.

Just my opinions, but I like apple best for birds. apple + cherry is good, but the skin will get dark. apple + pecan is great, and goes well with a sweet brine. Alder is good if you are serving people who prefer a lighter smoke.

 

[TejasBrewing]

What kind of smoker are you using? I ask because if I smoke a bird at 220, the skin comes out like rubber and I have to peel it off and discard it. That's in a Kamado, which retains a lot of moisture. If I smoke at 350, I get a nicely crisped brown skin. I still get plenty of smoke flavor, albeit less than if I smoke at a lower temp.

I have a propane smoker that has a wood chunk tray and a water pan. I get the skin done by hitting it with the higher heat at first. I dont fill the water tray until the Turkey is browned and starting to drip a decent amout. I try not to get too much moisture because it gives it that boiled/pale look. I never wrap anything in foil for that reason. Temp control and the skin on the bird will keep your bird plenty moist. Man all this talk is making me hungry.

 

[Walker]

Just my opinions, but I like apple best for birds. apple + cherry is good, but the skin will get dark. apple + pecan is great, and goes well with a sweet brine. Alder is good if you are serving people who prefer a lighter smoke.

cool. thanks for the feedback. I am pretty new to smoking (just started with it this past summer) and have only used mesquite, hickory, and apple so far. The pecan is something i pulled out of my butt in this case, so I'm glad to hear an experienced voice chime in.

I am concerned about the skin. I was debating whether to smoke it at 300 for a short time or 240ish for a longer time followed by a short trip into the oven at 400* to take care of the skin.

Wasn't planning to put anything in the water pan because the first time I did chicken quarters in the smoker, I used the pan and the skin was terrible. Subsequent smoked chicken quarters were done 'dry' and came out much better.

 

[billtzk]

I have a propane smoker that has a wood chunk tray and a water pan. I get the skin done by hitting it with the higher heat at first. I dont fill the water tray until the Turkey is browned and starting to drip a decent amout. I try not to get too much moisture because it gives it that boiled/pale look. I never wrap anything in foil for that reason. Temp control and the skin on the bird will keep your bird plenty moist. Man all this talk is making me hungry.

Temp control on my charcoal burning Kamado takes ... time. But what you say makes sense. I really hate that "turkey preserved in formaldehyde" look. And thank you. I've been looking for an excuse to buy a temperature-responsive gas-powered smoker!

 

[billtzk]

cool. thanks for the feedback. I am pretty new to smoking (just started with it this past summer) and have only used mesquite, hickory, and apple so far. The pecan is something i pulled out of my butt in this case, so I'm glad to hear an experienced voice chime in.

I am concerned about the skin. I was debating whether to smoke it at 300 for a short time or 240ish for a longer time followed by a short trip into the oven at 400* to take care of the skin.

Wasn't planning to put anything in the water pan because the first time I did chicken quarters in the smoker, I used the pan and the skin was terrible. Subsequent smoked chicken quarters were done 'dry' and came out much better.

The skin has always been my concern too, and I solved it by smoking at a higher temp, but the downside is that you compromise on texture and flavor toward a more baked profile. I have not tried finishing in an oven, but I think that would be a good approach for browning and crisping.

Next time I smoke a turkey, I'm going to try starting at a higher temp then dropping the temp, as TejasBrewing suggested. Then if it looks like it needs high temps to crisp, pull it 10 degrees early (15 degrees before done) and pop it in the oven, like you said.

I love smoking because there are so many ways you can vary the process to affect the result.

 

[Jester]

Temp control on my charcoal burning Kamado takes ... time. But what you say makes sense. I really hate that "turkey preserved in formaldehyde" look. And thank you. I've been looking for an excuse to buy a temperature-responsive gas-powered smoker!

Add a Stoker to your Christmas list, then you'll have precise control!!!! =)

Stoker BBQ Controller

I am hoping to get one for my UDS at some point.

 

[JLW]

I will be smoking a large Turkey breast and cooking one normal in the oven. I have some partugyle that never turned out and I may use it as my brine. I have access to all the apple wood I can use so I may go pick some of that up this weekend.

 

[Jester]

This is the turkey brine that I have always wanted to try!!!

Apple Brine

 

[dfess1]

I'll be smoking two birds. One will get this treatment: The Smoke Ring

The other, I'm not sure yet.

 

[billtzk]

Add a Stoker to your Christmas list, then you'll have precise control!!!! =)

Stoker BBQ Controller

I am hoping to get one for my UDS at some point.

Oh yeah! And with wifi! Have to wait for January 2012 for that feature.

 

[DodginBUIs]

i think i might try the apple brine, if i remember ill add some food porn to this thread throughout the smoke, im doing a 20lb turkey and a breast as well. im probably going with apple wood and depending on how it comes out, i may put the bird on a hot grill for a sec at the end to crisp up the skin.

 

[rycov]

if you want the skin crisp i'd do that first so you lock in the moisture, then cook it low.

 

[toolboxdiver]

I'll be doing a Turkey tomorrow in the Smoker here is my brine
1 Gal Water
1 Cup Kosher salt
1 cup Soy sauce
1 cup brown Sugar
1 cup honey
1 cup apple cider vinegar
4 TBS Black Pepper
4 TBS Chopped Garlic
2 TBS Bells Poultry Seasoning
1 long red hot pepper
4 bay leaves
Brine for 24 hours
rinse and dry put in smoker til done at 250

 

[android]

i think we're all missing the obvious ingredient that should be included in our brines... beer? i mentioned this on the first page, but i will again. check out sean paxton's beer brined turkey:

Homebrew Chef: Beer Brined Turkey

 

[RedHouse]

I'll be doing a fresh 18lb bird on the Big Green Egg....indirect at about 325°. Not sure if I am going to brine it yet.