My Next Experiment, Need Your Input

[jacob]

I am planning my next cook. I want to do a whole ham and a turkey. I'm pretty sure I can pull the ham off. But does anyone have a way of smoking a turkey to keep them from drying out to much while cooking. Advice on ham or turkey will be much appreciated as always.:?:

 

[ctbeerbq]

I would do a beer can turkey. You're gonna need to get that huge Foster's can, since I don't think anyone else makes one big enough. I've never done one myself, but I'd like to do one for Thanksgiving some day.

 

[big brother smoke]

Brine the turkey!

 

[ggriffi]

I am planning my next cook. I want to do a whole ham and a turkey. I'm pretty sure I can pull the ham off. But does anyone have a way of smoking a turkey to keep them from drying out to much while cooking. Advice on ham or turkey will be much appreciated as always.:?:

Jacob,

Use Poohbah's recipe for the turkey, I have and it is great. You can find it here.

http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=113&category=*BBQ%20BRETHREN%20BIRD*

Also use Dr. Chickens Twice baked ham found here:

http://www.bbq-brethren.com/forum/showthread.php?t=7096 Post #14


gary

 

[JD McGee]

There are a few good lookin' recipes here. http://virtualweberbullet.com/cook.html
I plan on trying the "Apple Brine" this year for Thanksgiving.:biggrin:

JD

 

[sterlingsmoker]

Here is mine. Injected with cajun butter,take WSM to 350* inlets wide open. Crispey skin and juicey turkey every time!!

 

[motley que]

brine it, i also mix some butter with applesauce or jam/jelly and stuff under the skin.

 

[Bentley]

The only advice I would suggest on the Turkey, cook it at least 350* in the pit! Treat it like you would a brid in the oven, and forget 180 in the thigh or leg, cook it to 200* or it will be like rubber! It will still have plenty of smoke flavor, will have a beautiful color and higher heat will keep it moister, just speaking from my agonizing experience over the last 5 years!

 

[JamesB]

Turkey is very easy! Either brine the bird, plenty of brine recipes floating around, or buy one of those Butterball types that are already injected to the hilt with a 'solution'. Of course, if you brine it or inject it yourself, you control what goes in.

I do all poultry much hotter that what could be considered low-n-slow, so fire up the smoker to about 300°-325°. Take some cheese cloth, give it a quick soak in plain white vinegar so that it won't stick to the bird. Rub the bird inside, outside and under the skin if you can. Wring the excess out of the cheese cloth and place over the bird. This will help the bird from turning too dark and will still let smoke through... Place the bird in the smoker with it's hind end facing the hot spot, I do 'enm breast side up some folks do 'em face down. Cook until the legs are loose in the joints (shaking hands with the bird method), or until you reach your desired internal temps...

Even at the higher temps and shorter cooking times, turks take on a good amount of smoker flavor.

Easy huh,
James.

 

[jacob]

Thanks Brothers, all this info is making me want to cook several birds.