First time whole turkey in my MES.

Discussion in 'Poultry' started by olmy, Jan 2, 2014.

  1. I am preparing to smoke up a whole butterball in my MES30 on sunday. I have yet to smoke any poultry to date and I am a little concerned about the amount of smoke to put to it. I don't yet have an AMNPS which seems to be the easiest way to get TBS so I am just using the chip pan. Also wondering what wood people prefer with their poultry? If anyone has any suggestions or comments it would be greatly appreciated.


  2. I have used Hickery on my first turkey.  Was awesome.  We brine it as well. It was a salt water brine.  The second bird we did with Pecan and ran out so finished it off with Cherry.  I was a fresh home raised bird and had a different more rich taste and a different texture.  Kind of rubbery.

    I read here that if your brine a bird too long it can make it rubbery.

    Other than that I can't be of much help since I am new to smoking.

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Ryan, Apple wood is good for Poultry. High heat and a Spatch job on the carcase helps with skin too ( more surface to get close to the heat...) and make sure the skin is well dried and placed in 'reefer to get the outside crusty dry.[​IMG]

    Have fun and . . .

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