We had a little get together for the ball game last night and on the menu was smoked turkey and smoked buffalo wings. I started out with a 14 pound butterball and 56 whole wings. I brined the turkey it the slaughterhouse brine for 24 hours and let it air dry for another 12. Two hours before I out it on the smoker I injected it with the famous creole butter and rubbed it With Original Bubba Q Rub. I got that recipe from S2K9K who credited to JJ. So thanks to the two of them.
I got the temp up to 350 before i put the turkey on. When i put it on i struggled to get the temp up. I probably made a bad decision because this was the first time i put my tuning plates to use. My buddy came of 30 minutes before i fired her up to put on the final touches, but i had to use it because i had so much food.
Anyhow i used S2K9K recipe for the smoked buffalo wings. When they went on i could not get the temp up over 300. I used three 15 pound bags of kingsford and several spilts of pecan. I guess i got some more tinkering to do with the tuning plates to find the optimal position to keep temps even.
Back to the turkey, I started it breast down and flipped it an hour in. Once the breast reached reached 140 degrees I covered the breast with foil. I took it up to 165 and and then double wrapped in foil and into the cooler and covered with towels for 45 minutes. I could not get the wings to get crisp due to the low temp and did not feel like throwing them on the grill because i had already missed the first quarter.
All in all everything was great. The turkey was the juiciest turkey i have ever seen and had great flavor. The wings had great flavor; just would have preferred them to be more crispy.
I am going to give this ago again for thanksgiving but I am going to use two 10 pound turkeys and not quite as many wings. It just took up too much space.
Anyhow thanks for looking!
Scott
I got the temp up to 350 before i put the turkey on. When i put it on i struggled to get the temp up. I probably made a bad decision because this was the first time i put my tuning plates to use. My buddy came of 30 minutes before i fired her up to put on the final touches, but i had to use it because i had so much food.
Anyhow i used S2K9K recipe for the smoked buffalo wings. When they went on i could not get the temp up over 300. I used three 15 pound bags of kingsford and several spilts of pecan. I guess i got some more tinkering to do with the tuning plates to find the optimal position to keep temps even.
Back to the turkey, I started it breast down and flipped it an hour in. Once the breast reached reached 140 degrees I covered the breast with foil. I took it up to 165 and and then double wrapped in foil and into the cooler and covered with towels for 45 minutes. I could not get the wings to get crisp due to the low temp and did not feel like throwing them on the grill because i had already missed the first quarter.
All in all everything was great. The turkey was the juiciest turkey i have ever seen and had great flavor. The wings had great flavor; just would have preferred them to be more crispy.
I am going to give this ago again for thanksgiving but I am going to use two 10 pound turkeys and not quite as many wings. It just took up too much space.
Anyhow thanks for looking!
Scott
