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Cold Smoked Turkey

post #1 of 8
Thread Starter 

Can anyone tell me how to cold smoke a turkey. What type of brine ? What kind of temperature ? I have a Big Green Egg and would love to smoke a turkey but not for an immediate meal.

 

Thanks,

 

BigEasy

post #2 of 8

You are probably not going to find anyone on this site recommending that you cold smoke a turkey, unless you can smoke it below 40 degrees or have some curing method I am not familiar with.  Poultry in particular spoils very quickly and requires a hot smoke to be safely prepared.  Do a search on this site on "4 hour rule" for an explanation.

post #3 of 8
Thread Starter 

Thanks Alblancher, that's what I wanted to hear. I read in some blogs to smoke the turkey @ 200 to 240 F and then I read to cold smoke it @ 70 - 90 F but I'm concerned about the 4 hour rule. It sounds like I need to know how to just simply smoke a whole turkey. Instructions and receipe required.

 

Thanks

post #4 of 8

Yea I wouldn't recommend cold smoking it because of the whole 4 hour rule that is unless you know what you are doing as far as curing the bird first. If you want to smoke a bird first then eat it later that is no problem. I smoked 9 birds for Thanksgiving the week before and we just reheated them on Thanksgiving in an oven or roaster at a lower heat say around 200-250 covered in foil with some liquid under it and they were all very moist.

post #5 of 8

+1  Sounds like trouble to me.

post #6 of 8

I agree with all of the previous intelligent gentlemen.

 

Bear

post #7 of 8
Quote:
Originally Posted by BigEasy View Post

Thanks Alblancher, that's what I wanted to hear. I read in some blogs to smoke the turkey @ 200 to 240 F and then I read to cold smoke it @ 70 - 90 F but I'm concerned about the 4 hour rule. It sounds like I need to know how to just simply smoke a whole turkey. Instructions and receipe required.

 

Thanks


I agree w/ all the others. Can you please give me the location where you read about cold  smoking a turkey ?
 

post #8 of 8

I would hot smoke the turkey as normal, then cut it up and vacuum pack the meat and freeze it. Then any time you want smoked turkey just toss a bag into a pot of almost simmering water to re-heat it.

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