The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   want to smoke a turkey for christmas.... (http://www.bbq-brethren.com/forum/showthread.php?t=74696)

firecracker jack 12-21-2009 12:39 PM

want to smoke a turkey for christmas....
 
What is the best way to check for proper temp? Was going to use the uds at about 250*, but unsure of how to tell if it's done?????

Thanks,
firecrackerjack:lol:

Markbb 12-21-2009 12:43 PM

Check it in the thigh.....

firecracker jack 12-21-2009 12:50 PM

Quote:

Originally Posted by Markbb (Post 1120162)
Check it in the thigh.....

Thanks, I guess I should've asked what's the proper temp....180* in the thigh?:lol::lol::lol:

firecrackerjack

EatonHoggBBQ 12-21-2009 12:52 PM

180 in the thighs, 160 in the breast, that will work.
What time should I be over? :mrgreen:

firecracker jack 12-21-2009 01:04 PM

Quote:

Originally Posted by EatonHoggBBQ (Post 1120175)
180 in the thighs, 160 in the breast, that will work.
What time should I be over? :mrgreen:

Santa's going to be here sometime after midnight, so if you get down the chimney first there might be some turkey fixin's left......But you should probably hurry, I'm already hungry!!!!:lol::lol::lol:

Was going to use a simple brine for the first time, got it from the roadmap(saiko's):11/2 cup kosher,11/2 brwn sug, 2 gallons water.....should I brine it overnight????

ffirecrackerjack

Grafixgibbs 12-21-2009 01:22 PM

I brine over night. I actually use the Nelly's brine recipe from Food TV but use Hard Cider instead of apple juice. Everyone who has ever eaten my turkey loves it. The first time I smoked one my wife wasn't too sure about it so she roasted one also. After eating the smoked one she said that is the only way we are cooking our turkeys form now on. :-D

jetfxr27 12-21-2009 02:38 PM

Gonna give this a try. Got two cheapo turkeys leftover.

zinner 12-21-2009 03:34 PM

I brined mine for 48 hours in the alton brown brine, then I smoked at at 235* until it was 170 in the breast and 180 in the thigh. It was the best turkey I have ever had. I did a 2nd turkey in the oven as well since I had a large crowd to feed and everyone agreed the smoked was the best.

h20loo 12-21-2009 03:51 PM

A Brethren rule of thumb is to brine an hour/lb.

Captain Dave 12-21-2009 05:04 PM

160 in the breast and 180 in the thigh. Some folks ice the breast so the breast and thigh hit those numbers at the same time.

Bogus Chezz Hawg 12-21-2009 05:32 PM

Quote:

Originally Posted by firecracker jack (Post 1120191)
Santa's going to be here sometime after midnight, so if you get down the chimney first there might be some turkey fixin's left......But you should probably hurry, I'm already hungry!!!!:lol::lol::lol:

Was going to use a simple brine for the first time, got it from the roadmap(saiko's):11/2 cup kosher,11/2 brwn sug, 2 gallons water.....should I brine it overnight????

ffirecrackerjack

For my basic brine I use 6 quarts cold water and 2 cups each of kosher salt & brown sugar. Other liquids I add: 3 cups of O.J. and a half bottle of white wine. Brine for 12 - 16 hours in a 5 gallon bucket. These quantities will completely cover a 22 - 24 Lb. bird. Works like a charm!
These 8 birds were from last Thanksgiving, cook to 165 F in the breast. Let rest about 20 minutes before carving.

http://i783.photobucket.com/albums/y...Q/DSC02240.jpg
Some are lighter or darker than others because they went in the cooker at different times.
-
-


All times are GMT -5. The time now is 03:08 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.