Jump to content
[[Template core/front/custom/_customHeader is throwing an error. This theme may be out of date. Run the support tool in the AdminCP to restore the default theme.]]

Smokin' the Bird


SheikYerbuti
 Share

Recommended Posts

If Earl is done doing his thing, I'm going to smoke a 20 lb turkey tomorrow.

 

1. Should I brine it first?

 

2. How long in the smoker?

 

Lots of experience with pig. . haven't done much bird in the smokehouse.

Link to comment
Share on other sites

If Earl is done doing his thing, I'm going to smoke a 20 lb turkey tomorrow.

 

1. Should I brine it first?

 

2. How long in the smoker?

 

Lots of experience with pig. . haven't done much bird in the smokehouse.

 

search 'brine' in this thread and you will find much info. Most definitely you should brine your bird.

 

I have smoked a turkey. What you need to know going in is that if you smoke the bird, the skin will be rubbery and not very appetizing. I like crispy skin. I roast my turkey on the Egg at 350-375 degrees. I use a mild wood and the turkey still has a nice smoky flavor but the skin is nice and crispy.

Link to comment
Share on other sites

did one 2 weekends ago. took about 7 hours on mine. it was great.

 

i did brine it overnight with water, seasoning salt, and thyme.

 

that was only a 13 lb bird though.

 

i would be very careful with a 20 lb. bird that's it definitely done. i've seen some folks say not to do one that big because it's in that middle ground of dangerous temps for a long period of time, but i have no idea what smoker you have, so i'm just saying it out loud. nonetheless, a 20 lb'r will take some time.

Edited by rhippens
Link to comment
Share on other sites

search 'brine' in this thread and you will find much info. Most definitely you should brine your bird.

 

I have smoked a turkey. What you need to know going in is that if you smoke the bird, the skin will be rubbery and not very appetizing. I like crispy skin. I roast my turkey on the Egg at 350-375 degrees. I use a mild wood and the turkey still has a nice smoky flavor but the skin is nice and crispy.

 

 

So here's how it went down:

 

Did a little research and one site said to brine for 1 hour for every pound of bird. That meant a 20 hour brine, which I didn't have time for. So went without the brine. Smoked it for about 5 hours using a hickory and applewood mix. The troops were getting hungry at that point so I brought it up to temp in the oven.

 

Came out pretty good. Plenty juicy without the brine. Biggest problem was not enough smoke flavor. It was a little smoky. . .just wanted more.

 

And yes, the skin was too tough to eat.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...

Important Information