Turkey and cheese in the Smokin'-It #3

Discussion in 'Poultry' started by dert, Mar 23, 2014.

  1. dert

    dert Master of the Pit

    Here's what I'm doing today....

    A 25# turkey brined and injected with a salt/ cure#2 solution overnight. 3 cups of rock salt and 2 teaspoons of cure into about 2.5 gallons, into a 5 gallon bucket just enough to cover.

    Cold smoking some cheese on top with a box from Costco...22 degrees F here in MN today.

    Turkey in at 1:30 PM @ 250 degrees F, cheese on top at 2:00 PM.





     
    Last edited: Mar 23, 2014
  2. dert

    dert Master of the Pit





     
    Last edited: Mar 23, 2014
  3. dert

    dert Master of the Pit

    Version 2...







     
    Last edited: Mar 23, 2014
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Love that cardboard cold smoker! However, you wouldn't leave a turkey hanging outside here, something would eat it.

    Disco
     
  5. dert

    dert Master of the Pit

    That's funny! I just hung it there to drip for a half hour or so...

    Any longer she would have froze!
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Ah, you'd be right at home here in the mountains.
     
  7. One of these days it is gonna warm up so we can sit outside with a beer and do our smokin!!!
     
  8. dert

    dert Master of the Pit

    Version 3...

    4:30 PM and made another adjustment...up.





     
    Last edited: Mar 23, 2014
  9. dert

    dert Master of the Pit

    The cold box is at 72* F and the turkey (breast) is at 132*F at 5:00PM (3.5 hours).

     
    Last edited: Mar 23, 2014
  10. dert

    dert Master of the Pit





    At 6:00...

     
  11. dert

    dert Master of the Pit

    Not too much color, lots of humidity though.



     
  12. dert

    dert Master of the Pit

    I'll hit the cheese in the SI cold smoker chamber after the turkey is done...

    It's 156 at 6:30...
     
  13. dert

    dert Master of the Pit





     
    Last edited: Mar 23, 2014
  14. dert

    dert Master of the Pit

    Needed more smoke on the cheese...

    In she goes to the si#3 with cold smoke plate...



     
    Last edited: Mar 24, 2014
  15. nozzleman

    nozzleman Smoking Fanatic

    The turkey looks great, I don't know we don't do those more often because they always turn out so tasty.
     
  16. dert

    dert Master of the Pit

    It's tough to keep this below 100!

     
  17. dert

    dert Master of the Pit

    Caved them up tonight...




     
    Last edited: Mar 25, 2014

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