ALAN Posted November 12, 2009 Report Share Posted November 12, 2009 theres a store in town selling 13 pound turkeys for 40 cents a pound.. im gonna go get 2(limit of 2) does anyone have any good and ez recipes for smoking one?? i have just a brinkman charcoal smoker.. how much charcoal would i have to use for a turkey?? Quote Link to comment Share on other sites More sharing options...
redkneck Posted November 12, 2009 Report Share Posted November 12, 2009 I'm just going off my poor memory, but I'd guess I usually have around 10-12 lbs or so. I usually will smoke a ham over the turkey and let the juices drip down to baste the bird as it cooks. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 12, 2009 Report Share Posted November 12, 2009 Some folks soak their birds in brine before smoking them, some rub them. I have tried both, and will usually just salt the cavity and under the fat, then next morning on to the smoker with hickory. Be sure you do not overcook your bird, get it just to temp(165) and pull it off, I immediately wrap mine in foil when taking it out. Also be sure to use a water pan with enough water to last the entire time you are cooking. Quote Link to comment Share on other sites More sharing options...
redkneck Posted November 12, 2009 Report Share Posted November 12, 2009 Some folks soak their birds in brine before smoking them, some rub them. I have tried both, and will usually just salt the cavity and under the fat, then next morning on to the smoker with hickory. Be sure you do not overcook your bird, get it just to temp(165) and pull it off, I immediately wrap mine in foil when taking it out. Also be sure to use a water pan with enough water to last the entire time you are cooking. I season my bird up with a good rub. Have done the cajun injector type things but I wasn't too fond of the results. To me a good rub and a full pan of water below works well. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted November 12, 2009 Report Share Posted November 12, 2009 Smoke it reeeeeeally slow. Quote Link to comment Share on other sites More sharing options...
ALAN Posted November 12, 2009 Author Report Share Posted November 12, 2009 has anyone nuked it in microwave for awhile just to get some tempture into the bird then throw it on smoker? was looking for maybe a brine recipe..i had a recipe once for a brine but cant find iit and the recipe you also put fruit and a few vegs in the cavity then smoke it.. what kind of wood do you guys use?? Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 12, 2009 Report Share Posted November 12, 2009 has anyone nuked it in microwave for awhile just to get some tempture into the bird then throw it on smoker? was looking for maybe a brine recipe..i had a recipe once for a brine but cant find iit and the recipe you also put fruit and a few vegs in the cavity then smoke it.. what kind of wood do you guys use?? Microwave, NOOOOOOOOO!!!!!! That will ruin your bird. It needs to cook slow over a low heat, 225 is where I set my thermostat. Brine, I always used just salt or leftover maple salt cure from hi mountain jerky kits, we always have leftover cure since we use ground meat for jerky. Quote Link to comment Share on other sites More sharing options...
ALAN Posted November 12, 2009 Author Report Share Posted November 12, 2009 i have no thermostat on mine just a gauge that says warm..its a very cheap bottom of line smoker.. i have the brinkman smoke n grill Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 12, 2009 Report Share Posted November 12, 2009 i have no thermostat on mine just a gauge that says warm..its a very cheap bottom of line smoker.. i have the brinkman smoke n grill Those charcoal smoke 'n grill can produce some mighty fine eating. You really need a thermometer, and also need a thermometer for your meat as well. The brinkman I had did have a thermometer in the lid. Keep the temp low, try not to let it get much over 230 and you will be fine. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted November 12, 2009 Report Share Posted November 12, 2009 William, The Brinkman smoke'n'grill thermo I have has these ranges -low-good-high-. When I've smoked Turkey Breasts on mine I kept it in the "Good" range and they turned out quite moist and completely cooked after 5hrs(165*). I used water soaked Mesquite woods chips to top off the charcoal about every45mins. I kept enough woods chips on the coals that the smoke was rolling off and never let it go without smoke. I also had apple juice filling the water pan above the charcoal to keep moisture in the meat. I would start with a full pan of hot coals and add a couple handfulls every hour. When I deboned the meat off the breast there was a nice red smoke color a full inch into the meat. Quote Link to comment Share on other sites More sharing options...
ALAN Posted November 21, 2009 Author Report Share Posted November 21, 2009 anyone have a good brine or a good rub??i had a really good recipe for smoking a turkey but cant seem to find it.was also a good brine cant find that either... Quote Link to comment Share on other sites More sharing options...
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