Well Sunday was the big day to smoke Turkeys for my family and a few guys at work. I ended up with 9 birds and barely got them all on the smoker with all the aluminum pans. Next year I am going to hang them in those smoking nets and then I will have much more room. I used Big Guys brine and I can't wait to try the bird on Thanksgiving. These will be warmed in the oven with some broth and covered in tinfoil to try and keep he bird moist. We cut into one last night after a few to many beverages just for a little taste and it was nice and moist. These birds took way less time than I was expecting. I was running at around 250 degrees and they were all done in four hours. I was expecting five hours so I probed them at the four hour mark and to my surprise they were all done. Actually a little more done than I wanted. I was going to pull at 165 and they were at around 175-180. I will remember that for next year. I have smoked plenty of birds but never this many at a time so it was a learning experience. I had trouble with my AMazeNSmoker in my big smoke house and ended up not using it. I got it too close to my propane burner and it burned it all up in about an hour. I have to move it to another area in my smoker next time where it isn't in the direct line of my burner. I ended up using cherry wood chips in my cast iron plate and could have used a little more smoke but they are still lightly smoked which is nice. My cast iron plate burns through chips so fast and I didn't have any Chunks so I had to use what I had on hand. Oh well it will still be smokey and I didn't want them over smoked. Well enough babbling here is some Qview.
The birds all thawed and chilling in the cooler.
Sitting in the brine.
Had to put plates on them to keep them under the brine.
All brined and rinsed, rubbed with olive oil and seasoned with Old Bay.
In the smoker.
A couple of hours in.
All done and after resting for about a half an hour. This is the one we cut into.
A close up shot.
Me and my helper. I was glad my buddy could come over and help me out. That would have been a pain all by myself. I'm sporting my new smoking coat (aka. welders jacket) that my dads buddy gave us last weekend at deer camp. It works great for smoking.
I wish I would have gotten a little more of a mahogany color but what can you do. Its hard to pull that off in my big smoker. In my UDS they always come out nice a dark looking. Thanks for looking at my post.
The birds all thawed and chilling in the cooler.
Sitting in the brine.
Had to put plates on them to keep them under the brine.
All brined and rinsed, rubbed with olive oil and seasoned with Old Bay.
In the smoker.
A couple of hours in.
All done and after resting for about a half an hour. This is the one we cut into.
A close up shot.
Me and my helper. I was glad my buddy could come over and help me out. That would have been a pain all by myself. I'm sporting my new smoking coat (aka. welders jacket) that my dads buddy gave us last weekend at deer camp. It works great for smoking.
I wish I would have gotten a little more of a mahogany color but what can you do. Its hard to pull that off in my big smoker. In my UDS they always come out nice a dark looking. Thanks for looking at my post.
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