or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Getting ready for T-Day!
New Posts  All Forums:Forum Nav:

Getting ready for T-Day!

post #1 of 9
Thread Starter 

Smoked a 13.5 lb non-enhanced bird yesterday.  Followed the "Honey Brined" recipe on the virtual bullet site.  Not to bad, based on eating the trimmings from the cutting board.  I did cut the brine time down to one day.  Other then that pretty close to what was written.  Nice flavor and color.  I smoked her in the GOSM @ 230f, not worried about the skin.  Internal was 170f when I pulled it off.  Let it sit on the counter under a foil tent, then into the 'fridge.  I am taking this bird to my sister's house, so I carved it up today.  They don't know I'm bring it.  Just a little showing off.  Placed the sliced meat in a food saver bag.  Sucked'er down alittle and hit the seal button.  The machine does a great job preping food for travel.

Good luck to you all and have a safe and smokey Thanksgiving.




After 3 hrs.




post #2 of 9

mmm this place is really makin me wish it were thursday right  now. good job!

post #3 of 9


Man oh Man thats some fine looking turkey. Now I haven't seen that smoking method hanging the bird like that but it's looks cool. Now I only wish that you were coming pover my house for turkey day and bring one of thoses birds with you.

post #4 of 9

That is a great looking bird!  Can you tell us more about your hanging apparatus?


Hope you all have a great holiday!

post #5 of 9
Thread Starter 

thanks for the good reviews!


the hanger is the turkey holder from my fryer.  Works great and all juices run out instead of steaming in the bird.

post #6 of 9

It looks awesome and I'm sure they will all enjoy it PDT_Armataz_01_37.gif

post #7 of 9

RW got the exact same smoker so thanks for this great idea of hanging the bird, because I have ran into trouble fitting 18+ lbs birds in.  Question for you do you have a hard time keeping smoke going inside this thing? I have tried a lot of methods of keeping my wood chips smoking and not burning and nothing seems to work.  I have even tried soaked chunked wood. Have you had any trouble keeping your wood smoking, not burning? Thanks in advance

post #8 of 9
Originally Posted by psuman316 View Post

RW got the exact same smoker so thanks for this great idea of hanging the bird,

Ditto, that's a great idea.

Great looking bird RW

post #9 of 9
Thread Starter 

Hey P-man,

I think I do.  Nobody else seems to complain but, yes.  I feel I tend the smoke box too much.  I have the coffee can mode and that helped alot.  But I do add chunks (work best for me) every 1-1.5 hrs.  But I do have two coffee cans and add one before removing the other.  That way I don't go for long periods with NO smoke.

Have you checked out the GOSM mod threads?  Alot of good stuff there.


New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Getting ready for T-Day!