First turkey w/Qview

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jasontetzlaff

Newbie
Original poster
Jun 14, 2014
20
10
Waukesha, WI
Decided to have a little 'Thanksgiving practice' today.

12.6 lb. Butterball brined for 24 hours in Slaughterhouses brine then placed on a rack for 24 hours in the fridge to dry out the skin.

Separated skin and breast and liberally applied Jeff's Bacon Butter.  http://www.smoking-meat.com/november-7-2013-smoked-turkey-with-bacon-butter.  Coated outside with EVOO and herb mix and stuffed loosely with apples, celery and onions. 

On the smoker at 250 for 3 hours then down to 230 to finish it off.  TBS of Cherry and Pecan is flowing.  Also plan on making mashed smoked red potatoes and sweet corn to go along with it.



 
Looks good , figure out your heat and learning your Smoker will help. Practice makes perfect.
biggrin.gif


Try keeping a cooking "LOG" to record your smoking techniques. helps and you'll have a copy of any good recipes you might find or conjure up .

Have fun and . . .
 
Thanks.  I have a excel workbook with all my smokes.  Including temps every half hour.  I never thought to check front to back temps before.  Since the turkey filled front to back I noticed it when 1/2 of the bird was done long before the other half.  Still was good but now I know I need to come up with a solution.  50 degree difference is just too much in a 12 inch span of a rack.
 
Nice lookin first bird.... Ya will learn somethin new on dang near every smoke I swear.... Haha.... Very nice smoke, had to be tasty ! :drool
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky