Smokin a turkey on a pellet

Discussion in 'Poultry' started by trevorh, Jun 30, 2014.

  1. I've got a 16 pounder on the pellet GMG today. I am pretty much following the GMG recipe on their website with exception to the brine recipe. I use my own for that. 1 1/2 gallons water in 5 gallon bucket. 1 1/2
    Cups Kosher salt, 1 cup of brown sugar. Sprinkle of Cajun seasoning. Dried onion flake. About 5 cloves of garlic.

    Brined the bird for 24 hrs. Pulled it out rinsed it. Sprinkled poultry rub and honey under the breast skin.

    Smoking breast side down at 185 for 8 hours. Then flipping and smoking at 275 until IT of 160. Dione this before and it's the best.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Trevorh , I have a problem with your temp. to start the turkey at; now I may be misinterpreting your post , but 185*F seems too low to get the IMT to 165*F in 4 hrs. [​IMG]

    Do you mean 275*F for 8 hrs. to get to 185*F IMT [​IMG][​IMG]  

    The danger zone (40*F to 145*F in 4 hrs. ) would be mute here , I think not . . .if I am wrong , correct me .

    I wouldn't eat anything cooked that way , sorry but we don't want anyone to get sick.

    Again , if I am wrong ,I apologize .

    Smoke happy , and . . .
  4. Yeah. Seems a bit weird but I always follow this recipe and it's 185 for 8 hours breast side down. It's reaches 140 within 4 hours and then there's a long stall. Flip it over to breast side up after 8 hours. Bump the temp to 275 and cool till IT of 160. Works awesome.
  7. In total it was about a ten hour cook. By far the moistest turkey on the planet. Good method. Enjoy.

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