Food Smokers and Smoking Tips/Tricks/Techniques

JK. I have no idea.

 

No sir you are not crazy, did my first one last year after years of deep frying I have to say is was DARN good. Will be doing it again this year. Did a citrus brine overnight then on the smoker. Came out super juicy, awesome taste. Everyone complemented on how good it tasted.

 

I smoked one last thanksgiving. It was my first turkey and it came out great. I smoked it for a few hours then into the oven at higher temp to crisp the skin up. The drip pan under the turkey made for some of the best gravy I've ever had.

 

Oh yeah. Definitely brine it the night before.

 

Citrus brine? Care to elaborate?

 

I've done a few, turned out very good. One bit of advice, tie up the legs close to the body, and toothpick the wings down. If not, they will dry out (at least) while waiting on that big ole breast to come up to temp.

 

You being from fla and talking citrus got me wondering if mojo would be a good marinade for a smoked turkey

 

Mojo turkey on thanksgiving is not traditional enough for my taste buds. I need to try it out though.

 

I've smoked a few turkeys. I spatchcock them to make them cool faster. I use the Simon and Garfunkel rub recipe from amazingribs.com

 

I did one. Came out pretty good. I'd say it is better than oven baked, but not as good as deep fried.

 

I've beer canned them, but never smoked a whole one. Just breasts. (For Thanksgiving or any other time)

 

How does one "beer can" breasts only? Plus you have to know it's a total farce? Right? The can (or half can) of beer does absolutely nothing, but waste a beer.

 

Cooking Turkey on the kettle has been a family tradition for many many years. IMO low and slow has a tendency to be a little more dry then hitting it hot and heavy. 375ish for a few hrs with a chimney of lump at 3 and 9 O'Clock is full of win. No need to brine a store bought bird. They are already brined. Poultry can only hold so much. Chuck in a couple chunks of cherry and life will be right.

 

I've always made turkey using this method

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html

The family tends to like traditional for Thanksgiving. But when it comes to Christmas, we usually do tamales and Mexican sides one day and then something else the next day. I'm thinking of doing a roast of kind. Maybe rib roast? Or may just do brisket.

 

we've always fried our turkeys. but I wonder if I can persuade the powers to be to smoke a turkey just to try out. we usually do at least 2 turkeys day of. sometimes 3 if the cousins come in. theres like 25 of us in the house on thanksgiving

 

Smoke sausage like you usually do.

 

We've never had good luck when we try fried turkey. Always comes out drier than what we do in the oven

 

we brine the hell out of them, then inject them with butter and herbs. its never dry!

 

Sorry. I'm still laughing.

Lol