First Turkey Smoke...some questions?

Discussion in 'Poultry' started by mrbruin2k, Nov 23, 2011.

  1. mrbruin2k

    mrbruin2k Newbie

    Trying my first thanksgiving turkey smoke and have a couple questions....I have read through the forums and seem pretty clear on most everything but want final confirmation.

    I have a 18.5" WSM that I will be using with some apple, cherry and hickory for smoke.  I have my bird in the slaughterhouse brine and it is a 12lb bird.  We will be taking it to my in-laws for dinner after I smoke it at home, so I will need to either finish and make the 30 minute drive and eat immediately or smoke and foil.  If I foil and towel the bird, can I throw it in the oven to crisp the skin?  If so, at what temp for how long?

    I plan to run the smoker around 300-325 to get the bird done in about 4-5 hours.  Should I cook it to 170 in the thigh for a juicy bird?

    Also, I plan to inject and rub before throwing in the smoker with creole butter inject and creole rub.

    Does my plan sound good?  Any input will be appreciated and I will take some pics for QView!

    Thanks in advance
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

      Sounds like a good plan to me

                    [​IMG]
     
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]
     
  4. mrbruin2k

    mrbruin2k Newbie

    Thanks fellas. Firing up the smoker now and should have it on soon
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Don't forget the camera! 

    Good luck!
     

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