1st smoked turkey

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

redneck69

Smoking Fanatic
Original poster
Oct 26, 2010
573
17
Western Nebraska
started off soaking the turkey in brine overnight

35630e4e_brine.jpg


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

d69c51bd_seasoning1.jpg


next i applied a bacon

1cfed51a_bacon.jpg


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

d783afe0_3hoursin.jpg


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

575ee6c0_charcoalbasket1.jpg


cut, bent and bolted together a charcoal basket

3e484237_blockedexhaustport1.jpg


blocked off the original exhaust port

943b88f2_exhaustport1.jpg


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

b5d6197a_heatplate1.jpg


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.
 
Looks great for your 1st bird. Great Job.
 
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.
 
icon_cool.gif


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.
 
0012a9f6_IMG00103-20101113-1508.jpg


internal temp at 155. almost ready to pull off and wrap in foil..the smoked bacon is awesome..i ate most of it already
icon_lol.gif
and we are at 6 hours and 25 minutes into the smoke
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky