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Amateur BBQist 11-19-2013 05:27 PM

Turkey smokin
First of all, I apologize; I didn't search the forum for answers as I am a bit short on time.

I am going to smoke a 13lb turkey in my 18.5" weber smokey mountain. I made one last year and it turned out great. But I forgot how I did everything. If you have a good recipe (brine, baste, temp, time, etc.) or step by step, I would really appreciate it.

I will be using royal oak, with apple and either white oak, pecan or hickory.

daninnewjersey 11-19-2013 05:32 PM

IamMadMan 11-19-2013 05:47 PM

Patio Daddio Turkey Brine,d.dmg

Smoke Signals - Smoking a turkey

Amateur BBQist 11-19-2013 05:52 PM

Thanks guys

J-Rod 11-19-2013 07:10 PM

Well for starters, not writing down a recipe is certainly an Amateur move! :doh:

Just bustin ya, sorry couldn't resist. I've done it many times myself man, don't feel bad.

Only thing I'll add is be careful not to over smoke your bird as poultry tends to take on smoke like a sponge. Apple or cherrywood is nice, and you can brine, though I've done it without brining and it was still farkin great. Take the breast to 160* internal and you'll have a nice juicy gobbler! Good luck man

Amateur BBQist 11-19-2013 08:47 PM


popeye 11-19-2013 08:52 PM

I was goingto smoke a turkey but could't get the papers

Fwismoker 11-19-2013 09:03 PM

Great choice on wood to use. I'm not brining my enhanced bird but i did just decide to try the creole butter injection.

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