So if beer can que works well for the chickens as most of us know, "why not do the same with a bigger bird"
Soooooooo, A whole turkey was on sale for $.99 a pound, bought a 13 pounder, and did little or no prep work to the bird.......
Sure I've brined them before, I've injected the birds with marinade before, but do to no time I just rubbed 1/2 the bird down with Jeffs spice rub, and the other half in an Italian/Garlic rub.
12 ounce beer can was filled 2/3rds full of Spiced Apple Cider and placed inside a beer can holder base. Turkey fit fine over the base unit, and wasn't too tippy in my MES. Filled the water pan with another 2 cups of the spiced apple cider and used Pecan wood.
I ran about a cup of pecan chips, and 2 mid sized Pecan wood chunks. I've found the MES doesn't take hardly any wood to give a good smoke flavor and you can easily over-smoked too intense smoke flavor. I'm a new user of Pecan as it's not local to Seattle, but bought a 10 pound box of it of it off ebay.
Ran the MES at 265F for 5 hours, then reduced heat to 225 for 2 hours. Watched the internal meat temp via a corded probe/display, and dinner time came at 165-170 degree meat temp. Turkey was "done" but next time I'd just leave the smoker at the full 265 for the full 7 hour time to get meat temp up to 175-180,
MOIST MOIST MOIST turkey meat, worked great, love the left overs and can eat off the bird for half a week.
Que View for You....
Soooooooo, A whole turkey was on sale for $.99 a pound, bought a 13 pounder, and did little or no prep work to the bird.......
Sure I've brined them before, I've injected the birds with marinade before, but do to no time I just rubbed 1/2 the bird down with Jeffs spice rub, and the other half in an Italian/Garlic rub.
12 ounce beer can was filled 2/3rds full of Spiced Apple Cider and placed inside a beer can holder base. Turkey fit fine over the base unit, and wasn't too tippy in my MES. Filled the water pan with another 2 cups of the spiced apple cider and used Pecan wood.
I ran about a cup of pecan chips, and 2 mid sized Pecan wood chunks. I've found the MES doesn't take hardly any wood to give a good smoke flavor and you can easily over-smoked too intense smoke flavor. I'm a new user of Pecan as it's not local to Seattle, but bought a 10 pound box of it of it off ebay.
Ran the MES at 265F for 5 hours, then reduced heat to 225 for 2 hours. Watched the internal meat temp via a corded probe/display, and dinner time came at 165-170 degree meat temp. Turkey was "done" but next time I'd just leave the smoker at the full 265 for the full 7 hour time to get meat temp up to 175-180,
MOIST MOIST MOIST turkey meat, worked great, love the left overs and can eat off the bird for half a week.
Que View for You....