- Nov 12, 2015
- 6
- 11
I've got a big dinner coming up this weekend and I've got two 25 pound turkeys I want to prepare for the gathering. Baking them in the over just isn't gonna cut it. I want to fire up my 40" MES and smoke these birds. I've never smoked birds this big before and know that it's not advisable because the temperature might not rise quickly enough. Here's what I was thinking. I need your advice and input. After brining and injecting the birds ( and giving a nice splattering of butter on the skin inside and out) , I would either spatchcock or split the birds into halves altogether and place them on four different racks and turn up the heat all the way (275 for the MES). I figure after about 3-4 hours, if the internal thigh temperature hasn't risen above 140, I'd just take them out and finish them off in the oven, otherwise, I'd let them cook through to about 170 in the smoker and wrap them up for the party.
My question is this: Am I crazy for wanting to put over 50 lbs of turkey in the smoker at once? Will the temp rise too slow?
Also... I love hickory. Been smoking mainly with hickory for years and occasionally mesquite or apple. I know it's subjective, but what's your opinion of the best wood for a turkey?
My question is this: Am I crazy for wanting to put over 50 lbs of turkey in the smoker at once? Will the temp rise too slow?
Also... I love hickory. Been smoking mainly with hickory for years and occasionally mesquite or apple. I know it's subjective, but what's your opinion of the best wood for a turkey?
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