Food Smokers and Smoking Tips/Tricks/Techniques

That looks good.

 

Infrickindeedy

 

Did my first smoked turkey. Dry brined with kosher salt (crystal) and baking powder for 24 hours. Sage, rosemary, thyme, black pepper under skin, same on top of skin with olive oil, a few sprigs of the herbs and s&p in cavity. 275 til 165 in breast. 4.5 hours for 18 pounder. Apple, pecan chunks in WSM.

So. Frucking. Good. Never again will a turkey see the inside of my oven. Pardon the slicing, was a hurricane in kitchen.

 

So I just stuffed a 21.53lb birb in the smoker... It's rediculous bigger than my practice bride was. Hopefully it'll be ready in time for lunch when family gets here for our day late Thanksgiving.

 

How hard was that to wrap?

 

It's a bacon weave laying on top. I made it on parchment paper, rolled it all up, and then rolled it out onto the bird on the smoker.

 

That's epic

 

It looks like a big bacon heart

 

Damn son.

 

Started the day with some bourbon bacon candy followed by a smoked sausage fatty with coffee rub followed by a smoked green bean casserole. I served the "Fatty" with some cheddar and colby/jack that I smoked last weekend.
Everything was a hit at my family Thanksgiving dinner tonight.

 

Not a lot of leftovers and lots of people asking for more. That’ll do Traeger, that’ll do.

 

Cool. I did the same on a beef tenderloin yesterday. I only have a before photo.

 

You get all of the likes!

Love to see it

 

PBC did well. Quick cook, but wasn't dry. Real moist, full of flavor, and it's all gone.

 

what kind of wood you using?

 

Auger on my smoker busted 2hrs into the cook yesterday. Had to finish it off in the oven. At least it got some smoke...

 

183?

 

Wow. Let us know. Never done did hear of such a thing.

 

For anyone interested, looks like Home Depot has a Black Friday special on a Masterbuilt Pro Propane/Charcoal smoker for $99: https://www.homedepot.com/p/Masterb...C-_-NavPLPHorizontal1_rr-_-NA-_-202904343-_-N