I know a lot of folks don't seem to care for a "Hammy" tasting turkey. Myself, that is my preference, as my dad used to pick one up on occasion from the Amana Colony smokehouse about this time of year, when I was a kid. Man, how I loved the flavor of that turkey! I have tried to duplicate that flavor for several years, without much success, using various types of brines. That is, until I ran onto Pops Brine. This just has to be the one I've been looking for. Doh! It's got to be the cure #1. Don't know why that never occured to me before. I've got 2, 11.5 pounders all shot up with Pops original brine in the breast and thighs, completely covered, weighed down and in the fridge for a 3 day "pickle".
I plan on smokin' 'em in my GOSM (when I grow up, I want a smokehouse just like Pops has) with a 2-1 Hickory to Cherry wood smoke, to 160°F breast temp and 170°F thigh temp.
Now, for my Pops question. I would like to get a nice deep amber skin color, so what smoker temp should I shoot for? Should I go ahead and just smoke 'em at a steady 225°-250° temp 'til I reach my target IT, or should I start out low, say 170°-180° and gradually increase to 225°-250° 'til I hit desired IT?
Thanks in advance Pops,
PS: I'm going to get to that corn cob smoked bacon one of these days, I promise. The cobs are all dried out and ready to be chopped up. Just kinda got side tracked a little. You know how us "older folks" have trouble staying focused sometimes. LOL