Tell me what I did RIGHT

Discussion in 'Poultry' started by tprice, Dec 28, 2014.

  1. tprice

    tprice Fire Starter

    Smoked MANY turkeys over the years and seems like most taste great and look decent but this one turned out PERFECT for me, GREAT smoke rings as well

    2 things i did different this year

    1-Brined the birds(did 2 for Christmas)

    2-put a drip pan on bottom rack of smoker, wife used that to make gravy

    Normally my birds taste great and smoke them on 275 on preheated MES

    The 2 birds I did this week turned out great BUT the last one "looked" much better

    I am guessing the drip pan kind of made the heat/smoke more even instead of going straight up the middle, seems most all of the birds I do the skins seems to "crack" or something

    This one did not, the drip pan was an idea by my wife so she could make gravy and I took the pan out after the bird had been on about 4 hours before I started spritzing with apple juice

    Also instead of apple I used cherry chips

    I did NOT used drip pan on first bird, did it for wife's boss, and it turned out like all the others I have done over the years but they LOVED it

    Here is pic of my finished bird, wished I had taken pics of the cut to see smoke ring

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Did you use cherry on the first bird too? Cherry will give you that deep mahogany color. The dispersal of the smoke is important and your drip tray probably did make a difference. I have found this to be true when using my vertical smoker. If I don't put a diffuser between the smoke and the meat I don't get an even flow of smoke over the meat.
  3. tprice

    tprice Fire Starter

    Yes I used cherry on first bird as well, normally I use apple but decided to try cherry and had an idea it would give me better color

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