Two Stage Turkey Smoke?

Discussion in 'Poultry' started by shooter57, Mar 31, 2009.

  1. shooter57

    shooter57 Newbie

    Hoping to get some advice on smoking a Thanksgiving turkey. Chickens we've brined and smoked have been awesome. This site has provided me with a ton of information and I'm grateful for the help I've received in the past.

    Due to logistics, I'm considering starting the smoking process the night before, and then having to travel about an hour sometime Thanksgiving morning before completing the process.

    I figure that I can have the bird above 160 by the time we hit the road, and would keep it wrapped up and in a cooler during travel to keep the temp above 140 (does the danger zone still apply with meat cooling after being heated above the zone?)

    Am I inviting trouble, or would this process be OK? Has anyone managed this type of effort? Suggestions for success here?
     
  2. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    At 160* ,your DONE, then put in a warmed cooler, you should be alrite for the hour trip. the 140* danger zone always applys, irregardless of "done" or not.
     
  3. rivet

    rivet Master of the Pit OTBS Member

    Be aware that wrapping it warm and putting it in a cooler will result in the nice dark crispy smokey skin turning soft. Have you considered smoking it the day before, transporting it cold, and reheating? That will help recrisp the skin, and will not affect the meat at all.
     
  4. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Letting the bird cool and reheating the next day will worse on the skin being soggy, either way you can put the birg in a hot oven to crisp the skin.
     

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