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Got a question for Pops about smokin' Turkey's

post #1 of 6
Thread Starter 

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.  51.gif 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

post #2 of 6

Sorry I can't help with the question ShortEnd but I can sure help with the consuption when you get those birds finished.icon_smile.gif Looks like I'm about 30 minutes away so let me know when it's close and I'll head up to 'Loo town.

post #3 of 6

I'm interested in the answer to this too.

post #4 of 6

Patience has never been my strong point, lol!  The deepening of the skin color is mostly making sure you keep smoke going to the bird, adding wood or pellets consistently to make TBS on a continuous basis; that's the only method I've followed.  Now, in my vertical Cabela's that I had the skin was much darker because it was a smaller enclosed space and more intense smoke than in my smokehouse, but it's more even and a nice amber color in the smokehouse; the bird didn't get too close to the sides of the can and overcook.   You want to bring your bird up on a natural curve instead of intentionally delaying it; the cooking process should take place at 225° until done.

post #5 of 6


Now I also have a bird in the Slaughter House Brine and it's going into the smoker today. I have to get ready to go back up north and that means some good smoking so the wife will have food while I'm gone. Smoke turkey, smoked chuck roast, smoked meatloaf, and a butt. that should hold her till Thanksgiving when she and a couple of our grand daughters come up for the Macy's Thanksgiving Day Parade.

post #6 of 6
Thread Starter 

Thanks Pops, that's exactly what I was looking for. A 225° smoker temp it is. With the GOSM, I usually fire it up for about an hour or so to burn the nasties off the wood chunks and get to that coveted TBS. It also allows the smoker temp to settle in, so it can cruise along without excessive spiking. I like to preburn any additional wood chunks that I add. I use my Weber starter with a few charcoal briquets to burn the chunks to a good char. I do use a little more wood that way, but the result is a nice mellow smoke flavor without any harshness. Well worth the effort.




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