View Full Version : How can this be?

11-26-2009, 07:29 PM
I do not understand what happened. I Brined a 15 pound all natural, free range trukey for 14 hours. I put it on my smoker and set the temperature to 325 degrees. Based on the feedback, I expected the turkey to take 4 to 4 1/2 hours to cook. Two hours in and the breast and the thighs were just over 160 degrees! I had to pull it. Do you think I have a problem with my thermostat, (gas and wood smoker) or is it possible the Brining caused this bird to cook that quickly. The turkey was done two hours prior to Dinner and if anything was slightly over cooked. I was shocked. Thoughts from the experts....


11-26-2009, 07:31 PM
Brining does make it cook quicker in my opinion, but not in half the time. 2 hours is smokin fast for a 15 lb bird. I'd check your temp gauges. What kind of smoker?

11-26-2009, 07:32 PM
Bad timing at that temp. I cooked mine at 325*, a 22lb'er, and it took just over 3 hours. 4-4 1/2 hrs is way too long.....

Alexa RnQ
11-26-2009, 07:33 PM
This happened to us last year. Fresh never-frozen birds cook faster, brined birds cook faster. This year we planned on a two-hour cook, and it came in just to the tick.

11-26-2009, 07:36 PM
I stand corrected! Trust Shane and Diva! I guess I never realized how much quicker they cook. Mine today was a 14lb. bird, brined. It took 4-1/2 hrs. It wasn't a fresh bird though. I'm gonna get a fresh one next time and sleep later! :)

11-26-2009, 07:37 PM
Old Hickory Ultra Que. It's a gas smoker with an electronic thermostat. I used apple wood in the firebox.