First-time turkey smoker

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sslejko

Newbie
Original poster
Nov 15, 2007
1
10
1. I was planning on injecting a 18 lb. turkey for better flavor and moistness before smoking it, but have just been reading about the benefits of brining. Would it be overkill to do both? If I only did one, which would give better results?

2. Based on the size of my turkey and the fact that I don't want to spend 9 hours tending the smoker, would it be better if I cut it up to reduce the cooking time, or leave it whole and raise the smoker temp to around 300?

I'm using a simple Brinkmann charcoal water smoker; any advice would be appreciated. Thanks!
 
sslejko

i just did a 18 pound turkey i brined the bird and injected some of the brine into the breast thigh and legs i smoked with hickory i would leave the bird whole and smoke at a temp of 300-350 it should turn out just fine just watch the temp of the bird dont want to over cook it
huey
 
I think turkey may be the most forgiving bird based on SalmonClubbers post.

I smoke quite a bit of turkey's every year, and I adjust my temps between the smoke and getting them done.
This weekend I will be be smoking 10 turkey's - 13 to 16 lb. turkeys and will do my best to start a thread and post the results.
 
TEN TURKEY"S????..........you on a path for PAIN????????

any of em wild.........that would be a nice thread also..........



d88de
 
Hey Debi:

He was talking about an 18 lber so I think it might be longer then 3 hours. Probably more like 5 + hours?
 
I'd say based on 20 Min/Lb. Debi musta misread? That gal knows everything, but I'm wondering about her eyesight ;{)

Like I got room to talk after durn near killing a newbie the other day... sigh.
 
When you have over 7,000 posts full of helping people you are going to make a mistake or two. Most of waht I learned I learned from Debi :)

Just didn't want to have to write anymore e-mails, lol right Rich? lol jk.
 
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