Here's some pics from today's big event.
I used my Master Forge propane smoker with Todd's Amazing Pellet Smoker and apple pellets.
I brined two 8 lb. turkey breasts for 12 hours using the slaughterhouse recipe found here on the forum.
I then applied a brown mustard and EVOO wet rub followed by a dry rub under the skin and on top of the skin on one turkey breast. On the other breast, I removed the skin and used the same rubs to see the difference between smoking with the skin and without. Both turned out excellent with little difference in moisture-but I liked the skinless for the color on the edges.
It started out at only 45 degrees outside but I maintained 225-250 during most of the smoke and then cranked it up and got to 300 without the water pan filled to brown/crisp everything up a bit. Total cook time was about 5 hours to an internal temp of 160.
The turkey was very moist and delicious-we're hooked for smoking the bird every year!
Hope you enjoy the pics.
Thanks to all on the forum for making my new hobby a very rewarding experience! I couldn't have done it without everyone's ideas.
Happy Thanksgiving,
Ken
Here's a shot of my smoker:
The AMNPS pellet smoker with Apple pellets. Still trying to find just the right setup. I have it sitting on 2 foil wrapped bricks in the chip pan. Had some trouble with keeping it lit and with all the pellets burning up rapidly-but I'm getting better!
This is about 1 1/2 hours in-smoke from both ends of the pellet smoker.
Just about done-added my mashed yams to the top
I had to take a peek (and a sample taste)
Getting ready to serve. (I traveled down to my sister's house with the cooler/towel method-worked great!) Kept the turkey and yams in her warming drawer before popping back into the oven still foil wrapped to bring back to temp.
A close up Bear view-first turkey with a smoke ring on our Thanksgiving table!
And finally-here's a shot of my plate with all the trimmings.
Hope you enjoyed the pics!
I used my Master Forge propane smoker with Todd's Amazing Pellet Smoker and apple pellets.
I brined two 8 lb. turkey breasts for 12 hours using the slaughterhouse recipe found here on the forum.
I then applied a brown mustard and EVOO wet rub followed by a dry rub under the skin and on top of the skin on one turkey breast. On the other breast, I removed the skin and used the same rubs to see the difference between smoking with the skin and without. Both turned out excellent with little difference in moisture-but I liked the skinless for the color on the edges.
It started out at only 45 degrees outside but I maintained 225-250 during most of the smoke and then cranked it up and got to 300 without the water pan filled to brown/crisp everything up a bit. Total cook time was about 5 hours to an internal temp of 160.
The turkey was very moist and delicious-we're hooked for smoking the bird every year!
Hope you enjoy the pics.
Thanks to all on the forum for making my new hobby a very rewarding experience! I couldn't have done it without everyone's ideas.
Happy Thanksgiving,
Ken
Here's a shot of my smoker:
The AMNPS pellet smoker with Apple pellets. Still trying to find just the right setup. I have it sitting on 2 foil wrapped bricks in the chip pan. Had some trouble with keeping it lit and with all the pellets burning up rapidly-but I'm getting better!
This is about 1 1/2 hours in-smoke from both ends of the pellet smoker.
Just about done-added my mashed yams to the top
I had to take a peek (and a sample taste)
Getting ready to serve. (I traveled down to my sister's house with the cooler/towel method-worked great!) Kept the turkey and yams in her warming drawer before popping back into the oven still foil wrapped to bring back to temp.
A close up Bear view-first turkey with a smoke ring on our Thanksgiving table!
And finally-here's a shot of my plate with all the trimmings.
Hope you enjoyed the pics!
