New guy here with first smoked turkey

Discussion in 'Poultry' started by marksmith, Dec 27, 2009.

  1. marksmith

    marksmith Newbie

    Figured that I would tackle my first smoked bird for Christmas dinner. I have never been much for a safety net... so I went for it.

    I used a brine from NWBHoss. Has water, white vinegar, pickling spice and some other stuff in it. 1 hr/lb soak time. Took 'er out and covered with rub that was gotten from NWDave.

    I added some apple slivers, onion sliver and minced garlic into the cavity for flavor.

    Threw it in the smoker with my first FATTIE too!

    Tried to get the smoker to 240-250 for the bird... but 22* temps had temps @ 220-225 for the first while. I was thinking of pulling it and starting it in the oven... but what the heck. Its only a 9 lb bird. 3 hrs later it was @ 140 so I wasn't too concerned about it.

    I was so excited about finishing the bird and getting a taste of it that I neglected to take some on the counter photos. The last one I have is it almost up to temp in the smoker.

    I have come to the conclusion that a bird cooked anywhere but a smoker is an inferior product. PERIOD.

    Its been a busy weekend so far.... FATTY and a turkey in the smoker on Friday. Snack Sticks on Saturday. I have 3 racks of pork back ribs for the smoker for tomorrow.

    Hope everyone had a merry Christmas.

  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looks great. Family should have smiles.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Both of those looks awesome and I like them alot too.
  4. werdwolf

    werdwolf Master of the Pit OTBS Member

    That looks great.

    Nice weave on that fattie also [​IMG]
  5. treegje

    treegje Master of the Pit

    they will all do have feasted [​IMG]
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great and it looks like that new smoker works pretty good too...[​IMG]
  7. tn_bbq

    tn_bbq Smoking Fanatic


    To speed cooking, you might want to consider spatching the bird and laying it out flat. I do them that way all the time with great results. I'd think you could still make a nice bed of onions and such for flavor.
  8. nwdave

    nwdave Master of the Pit SMF Premier Member

    Mark, that is one fine looking turkey. You sure are working that smoker of yours. Bet you've got Mod 2 already figured out. Gotta lay on some points for a job well "learned." [​IMG]
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on that smoke, looks like you're jumping right into it. It's all good my friend.

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