I think a Turkey is next.
From what I understand, need to soak it in brine?
From what I understand, need to soak it in brine?
Vertical Smoker
- Thread starter Meat Grinder
- Start date
Smoking a turkey for Christmas this year, per wife's request. Brine bucket and dry rub kit ordered.
Gonna do it on the 21st, since I'm actually working all of Christmas weekend. Eating on the 22nd. Beth has the sides, I'm in charge of the meat. Perfectly balanced, as all things should be.
Will post pics.
Gonna do it on the 21st, since I'm actually working all of Christmas weekend. Eating on the 22nd. Beth has the sides, I'm in charge of the meat. Perfectly balanced, as all things should be.
Will post pics.
Sounds like a plan. What could go wrong? 
I'll bring the Jack Daniels. What time should we come over?
Pick me up on the way, alright?
Got this today.
Also have a 5 gallon brining bucket on the way.
Bought 15lbs of charcoal today at the Ingles.
22nd is Turkey Day.
As God is my witness, I thought Turkeys could fly.
Also have a 5 gallon brining bucket on the way.
Bought 15lbs of charcoal today at the Ingles.
22nd is Turkey Day.
As God is my witness, I thought Turkeys could fly.
.
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17lb turkey in the brine bucket, refrigerated overnight. Dry rub on standby. Weber smoker readied and prepped.
Everything going well so far. Turkey registers 130 degrees in Freedom Units. Will be done at 170, so a couple more hours. Getting the charcoal started at 0630 was .... interesting.
AAR:
Sorry, I neglected to take a picture.
After around 8 hours of the smoker thermometer registering 250F, the digital thermometer stuck deep in the turkey breast registered 170F, so I pulled it out and declared it done.
Gentlemen, I must say that this is the most delicious turkey that has ever been cooked in my or my parents' household. The meat was moist, flavorful, and delightful. It needed no gravy, sauces, or anything else. Perfect turkey, IMO.
I cannot tell you how much of this was attributable to the fact that it was slow cooked it on the charcoal smoker, or how much is attributable to the fact that it was soaked in the "Turkey Brine & Rub Kit" that I previously linked. My guess is both.
All I can tell you is three days later the turkey meat is still moist and good.
I will never cook another turkey in an oven.
D.
Sorry, I neglected to take a picture.
After around 8 hours of the smoker thermometer registering 250F, the digital thermometer stuck deep in the turkey breast registered 170F, so I pulled it out and declared it done.
Gentlemen, I must say that this is the most delicious turkey that has ever been cooked in my or my parents' household. The meat was moist, flavorful, and delightful. It needed no gravy, sauces, or anything else. Perfect turkey, IMO.
I cannot tell you how much of this was attributable to the fact that it was slow cooked it on the charcoal smoker, or how much is attributable to the fact that it was soaked in the "Turkey Brine & Rub Kit" that I previously linked. My guess is both.
All I can tell you is three days later the turkey meat is still moist and good.
I will never cook another turkey in an oven.
D.