Smoked turkey

The OC Kid · 08-17-2011, 05:42 PM

I am relatively new to smoking on the bbq. I have done it probably about 10 to 12 times with baby backs, fish, and a pulled pork. I have a horizontal smoker. A Brinkman. I am still learning how to keep the heat consistant

I am thinking about doing a whole turkey next week. I am looking for any tips or advice from anybody that has smoked a whole turkey. I plan on injecting the turkey and then a dry rub.

Any help would be greatly appreciated.

Pappy · 08-17-2011, 05:53 PM

This might hepl. I used the search box at the bottom.
Scroll down and you will see it.

http://www.bbq-brethren.com/forum/sh...d.php?t=106798

The OC Kid · 08-17-2011, 06:26 PM

Very helpful. Thank you very much

Smoothsmoke · 08-17-2011, 06:54 PM

How are you liking the brinmann offset thus far? I miss mine, putting in whole logs was fun.

ymmiT · 08-17-2011, 07:36 PM

Brine, smoke about 5 to 6 hrs then foil and cooler for another hour.

Sent from my 3vo using Tapatalk

smokeyokie · 08-17-2011, 08:29 PM

Quote:

Originally Posted by ymmiT

Brine, smoke about 5 to 6 hrs then foil and cooler for another hour.

Sent from my 3vo using Tapatalk

what he said..... brine is the way to go on poultry!!!! just cook to IT 185

ToddM · 08-17-2011, 08:33 PM

I've not done one since getting a WSM but I've done a few on a Weber OTG. The first was a simple Butterball with some seasoning on the outside of the bird. Indirect but high heat for around 2 to 2.5 hrs. Turned out delicious. Next tried brining a natural bird but didn't see a substantial improvement over the Butterball bird. In fact, I liked the BB better. Have since done another BB. I think high heat is the key.

RevZiLLa · 08-17-2011, 08:42 PM

The advice above is good. I like to take a few tamales out of the husk and put them into the cavity as stuffing.

smokeyokie · 08-17-2011, 08:48 PM

Quote:

Originally Posted by RevZiLLa

The advice above is good. I like to take a few tamales out of the husk and put them into the cavity as stuffing.

Sweet!!! I love the forum!!! that is a cool idea

geo · 08-17-2011, 08:49 PM

Quote:

Originally Posted by ToddM

I've not done one since getting a WSM but I've done a few on a Weber OTG. The first was a simple Butterball with some seasoning on the outside of the bird. Indirect but high heat for around 2 to 2.5 hrs. Turned out delicious. Next tried brining a natural bird but didn't see a substantial improvement over the Butterball bird. In fact, I liked the BB better. Have since done another BB. I think high heat is the key.

Ditto
I have done three birds on my kettle and each turned out great. No brine, indirect heat and about 2.5 hours of cook with a little wood on the coals for a light smoke. The Weber kettle is a turkey cooking machine.

ToddM · 08-17-2011, 08:52 PM

Quote:

Originally Posted by geo

I have done three birds on my kettle and each turned out great. No brine, indirect heat and about 2.5 hours of cook with a little wood on the coals for a light smoke. The Weber kettle is a turkey cooking machine.

Indeed. I want to get a rotisserie ring for mine for the next bird.

The OC Kid · 08-17-2011, 11:23 PM

Quote:

Originally Posted by Smoothsmoke

How are you liking the brinmann offset thus far? I miss mine, putting in whole logs was fun.

@ Smoothsmok - I am still learning the Brinkmann offset. I have had some good results so far. I am still learning to keep a constant heat. After a few hours, I struggle to keep the heat at around 225. It seems that no matter how much charcoal that I put in the box is does not get to hot.
I really like grilling on the offset though, I have some flexibility to move the meat around and cook high heat indirectly. I find this effective with steaks and some chicken.

The OC Kid · 08-17-2011, 11:24 PM

By the way, thank you everybody for the advice. I will let everybody know how it turns out.

Big slick · 08-18-2011, 07:15 AM

I never brine and my turkeys come out moist. Rub with olive oil and Simply Marvelous Season. Be sure to get under the skin. Let it sit overnight and smoke at 350-375. About 3/4 of the way I cover the breasts and wings with tinfoil to keep from drying out. Make sure you let it rest at least a half hour once it's done cooking. Smoked turkey is out of this world.

TN_BBQ · 08-18-2011, 07:27 AM

I like to brine mine and spatchcock them.

During the holidays, I get nice comments from friends and neighbors (and a little cash, too).

08-17-2011, 05:42 PM	#1
The OC Kid Is lookin for wood to cook with. Join Date: 08-15-11 Location: Garden Grove, CA	Smoked turkey I am relatively new to smoking on the bbq. I have done it probably about 10 to 12 times with baby backs, fish, and a pulled pork. I have a horizontal smoker. A Brinkman. I am still learning how to keep the heat consistant I am thinking about doing a whole turkey next week. I am looking for any tips or advice from anybody that has smoked a whole turkey. I plan on injecting the turkey and then a dry rub. Any help would be greatly appreciated.

08-17-2011, 05:53 PM	#2
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	This might hepl. I used the search box at the bottom. Scroll down and you will see it. http://www.bbq-brethren.com/forum/sh...d.php?t=106798 __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

08-17-2011, 06:54 PM	#4
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	How are you liking the brinmann offset thus far? I miss mine, putting in whole logs was fun. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

08-17-2011, 08:33 PM	#7
ToddM Full Fledged Farker Join Date: 09-23-10 Location: Fullerton, CA	I've not done one since getting a WSM but I've done a few on a Weber OTG. The first was a simple Butterball with some seasoning on the outside of the bird. Indirect but high heat for around 2 to 2.5 hrs. Turned out delicious. Next tried brining a natural bird but didn't see a substantial improvement over the Butterball bird. In fact, I liked the BB better. Have since done another BB. I think high heat is the key. __________________ 22.5 WSM, 22.5 OTG, 1992 Smokey Joe

08-17-2011, 08:42 PM	#8
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	The advice above is good. I like to take a few tamales out of the husk and put them into the cavity as stuffing. __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence

08-17-2011, 06:26 PM	#3
The OC Kid Is lookin for wood to cook with. Join Date: 08-15-11 Location: Garden Grove, CA	Very helpful. Thank you very much

08-17-2011, 07:36 PM	#5
ymmiT Full Fledged Farker Join Date: 06-09-11 Location: Apple Valley, Mn	Brine, smoke about 5 to 6 hrs then foil and cooler for another hour. Sent from my 3vo using Tapatalk

08-17-2011, 11:24 PM	#13
The OC Kid Is lookin for wood to cook with. Join Date: 08-15-11 Location: Garden Grove, CA	By the way, thank you everybody for the advice. I will let everybody know how it turns out.

08-18-2011, 07:15 AM	#14
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il	I never brine and my turkeys come out moist. Rub with olive oil and Simply Marvelous Season. Be sure to get under the skin. Let it sit overnight and smoke at 350-375. About 3/4 of the way I cover the breasts and wings with tinfoil to keep from drying out. Make sure you let it rest at least a half hour once it's done cooking. Smoked turkey is out of this world. __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?

08-18-2011, 07:27 AM	#15
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN	I like to brine mine and spatchcock them. During the holidays, I get nice comments from friends and neighbors (and a little cash, too). __________________ Life's a party with a Backwoods Party!

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