WOW! What an experience lol So I decided to smoke my first turkey, I decided on using Tips Smokehouse recipes for the brine and injection (awesome btw!). Got the bird all prepped, smoker up to temp, chips smoking....... then I put the bird in...... I have never had so many issues keeping temperature in my smoker before. I had a roasting pan on the shelf below to catch drippings for gravy, but I couldn't get my smoker up to temp so I took it out and that helped, first I couldn't get temp up high enough, then it was too high, then too low again!!! ....... it was crazy, I have never had that many issues. Anyway I was constantly messing with it and it kept me on my toes. I BARELY made the 140 in >4hrs. I finally finished it off in the oven for the last hour (I covered the breast with foil of course). I was convinced that there was NO way that this bird was going to turn out (and was happy that I had a backup in the roaster), when it finally reached temp, I pulled it from the oven and it looked extremely dry :(. So I proceeded to wrap it up in foil and towels for a resting period anyway. 30 minutes later I pulled it out of the cooler and unwrapped it.......... Much to my surprise, it looked pretty good, I cut into it and surprise again... it was juicy!!!! It ended up tasting INCREDIBLE!!!! My turkey in the roaster turned out extremely juicy and perfect as always but NOBODY even touched it until the smoked bird was gone! I had a solid 1/2" smoke ring in the breast, and the dark meat had a nice pinkish/red tinge to it kind of like BBQ Pork at a chinese restaurant, it was impressive! I can't wait to do another one! One thing I did completely figure out though is that I am moving forward with building a new smoker (which I will start another thread about). Thanks for all the good advice! I did a search on here and read through a ton of stuff before cooking this bird up! All I had time to take was a before and after pic, so here you Q' porn boys go.
Smoked my First Bird!
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Now thats why we smoke things cause they turn out great tasting. You will find out there are alot of other dishes that we/you will do that are just btter smoked then baked in the oven. You should try a meatloaf next.
The rub was from a gal that runs the meat department at my local Albertsons. It is the poultry rub that they use there. I have had really good success with her rubs in the past. I will get more details on it for you today. This was the bird that I actually did for Thanksgiving, but just now got around to posting it. I am going to do another one this Saturday. I just hope I have better luck temperature wise this time. Also I will remember to get you some sliced pics this time as well
Here is the ingredients to the rub:
Red and Green Peppers, Onion, black pepper, celery, and Parsley.
I think it complimented Tips injection and brine beautifully!
Can't wait to see how Saturday's bird turns out. Hopefully I don't have the temperature rat race this time!