Early Bird, Gobble Gobble UP!

[spanishmackerel]

Hey all,

This is my first Smoked Turkey on my new 22" WSM.

I made my own brine and set in cooler for 10 hours, smoked it with Kings-ford charcoal and mesquite chunks for 7 hours on 225 degrees. It was a 23 lbs Butter Ball and it was freaking amazing......

I hope you like the photo's and thanks all, for your advice.

click photo's below,

 

[beer-b-q]

Congratulations, that is a great looking bird...

 

[chefrob]

nice lookin bird!

 

[ronp]

Boy, that's a beauty, picture perfect.

 

[alx]

Nice bird you smoked......Looks delicious

 

[garyt]

Looks good and congratulations, but for the record that is way to big of a bird to be slow cooked safely at that temp. anything over 12 to 14 lbs should be splatchcocked or cooked at a higher temp. Otherwise it spends too much time in the danger zone for bacteria. Just my 2 cents, but when it comes to poultry I am very careful

 

[mr mac]

If mine comes out half as nice, I'll be a happy man!

 

[mballi3011]

Man thats a good looking bird for sure and a big one too. I have heard that you don't really want to smoke a bird over 12 lbs but yours looks like it was some really good eats and was it dry at all.