1st smoked turkey

Discussion in 'Poultry' started by redneck69, Nov 13, 2010.

  1. redneck69

    redneck69 Smoking Fanatic

    started off soaking the turkey in brine overnight

    [​IMG]

    rinsed and patted dry with paper towels

    next i injected melted butter with garlic and onion powder under the skin..sorry no pic of that

    applied a dry rub mix

    [​IMG]

    next i applied a bacon

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    i got my smoker up to 300 degrees with the help of a welding blanket..its a nice cool day today..38 degrees

    here is a pic 3 hours into the smoking process

    [​IMG]

    here are a few mods i have done to my charbroil smoker

    [​IMG]

    cut, bent and bolted together a charcoal basket

    [​IMG]

    blocked off the original exhaust port

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    reinstalled the exhaust port on the other side of the lid and installed a chunk of exhaust pipe to grate level, i also blocked off the rotisserie holes on each side of the lid

    [​IMG]

    with the help of a buddy that works as a h-vac tech..cut and bent a heat baffle plate.

    sorry for the poor pic quality..used my cell phone..my rebel xti had dead batteries..

    ill post more pics as i get them.
     
  2. bmudd14474

    bmudd14474 Guest

    Looks great for your 1st bird. Great Job.
     
  3. redneck69

    redneck69 Smoking Fanatic

    thanx to the forum and all the posts i've read...i need to thank everybody for what they have done and posted, that's how i've gotten this far with this 13 lb bird. 

    i forgot to mention i've been keeping the heat around 250 degrees in my smoker with apple wood to flavor.
     
  4. smokingnd

    smokingnd Smoke Blower

    That looks great, I have not tried wrapping my buzzards in bacon yet, maybe next weekend.  Thanks for the qview.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now you said that this was your first turkey that you smoked???It sure looks like you are an old pro to me. now I haven't needed to lay bacon over the bird if you brine the bird. It will make it really the bird good and juicy itself.
     
  6. redneck69

    redneck69 Smoking Fanatic

    you can never go wrong with bacon [​IMG]
     
  7. arnie

    arnie Smoking Fanatic

    Nice turkey!

    Bacon is one of the basic food groups
     
  8. redneck69

    redneck69 Smoking Fanatic

    [​IMG]

    internal temp at 155. almost ready to pull off and wrap in foil..the smoked bacon is awesome..i ate most of it already [​IMG] and we are at 6 hours and 25 minutes into the smoke
     
  9. caveman

    caveman Master of the Pit SMF Premier Member

    That is a fine looking bird.  You really are going to enjoy that bacon flavor that you imparted onto the bird itself.  I threw out my bacon after it was done as it was not crispy enough to me to eat but it did help as I had not brined the night before.
     
  10. redneck69

    redneck69 Smoking Fanatic

    all i can say is...WOW...tender, juicy tons of flavor and a very nice smoke ring

    [​IMG]
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    Buzzards, lol. Haven't heard that one before.
     
     
  12. caveman

    caveman Master of the Pit SMF Premier Member

    Yeah, Buzzards.  Grand Daddy to the Turkey??  Where did you say you were from again??  LOLOLOLOL!!!!
     
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice bird, I'm gonna try my first brined turkey sunday! I have 2 Charbroils myself and I love the mods you have made to yours!
     
  14. smokingnd

    smokingnd Smoke Blower

    From ND
     

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