Turkey done way to quick!

losubucks

Newbie

Original poster

Nov 22, 2012

4

10

• Nov 22, 2012

• #1

Hey guys,

I was expecting a 6 hour smoke, and it is at 165 in the breast in 4.   Can the temp hold for a couple of more hours if I wrap in foil and towels and put it in the cooler?  Thanks.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Nov 22, 2012

• #2

Yes it can. Did you brine it? If so it should stay nice and moist. I brined/smoked one last year and it sat in a cooler for about 1 1/2 hours and it was delicious!

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

yardbird

Meat Mopper

Dec 25, 2011

215

19

Sanborn, NY

• Nov 22, 2012

• #3

I held 30 pounds of chicken leg quarters in a cooler for almost 3 hours and they were still too hot to hold in your bare hand. So I think you can hold a while. If your oven is free you can also stick it in there at about 175 and just hold. I'd guess the cooler is good for 2 hours if you foil it (double) and then fill all air space in the cooler with towels.

For what it's worth, my turkey looks like it might be an early finisher too.I'm 2 and a half hours in and at 151 in the breast. Dinner is 3 hours from now. Fortunately it's just me and the wife and our 2 sons. So if we want to eat early we can certainly do that.

 

mattu1665

Fire Starter

Aug 31, 2011

45

10

Miflord, MI

• Nov 22, 2012

• #4

Same here. Put a 20 lb bird on at7am this morning. Four hours later and IT is at 165. Dinner isn't until 4:00. That's going to be a long wait in the cooler. I was expecting a 9 hour smoke time.

 

caveman27

Newbie

Dec 30, 2006

11

10

Union, WA

• Nov 22, 2012

• #5

Hey guys - just about to put my 18# in (8:30 Pacific time - dinner around 3:00).  I am wondering what temperature you guys went with.  I was going to shoot for around 275 due to the size of the bird and to get out of danger zone in less than 4 hours.  Now I considering waiting a bit or lowering the temp a little

 

losubucks

Newbie

Original poster

Thread starter

Nov 22, 2012

4

10

• Nov 22, 2012

• #6

Thanks for the replies guys.  I noticed after I put it in the cooler, it was reading 153.  Is that normal, or should I do something?

Well, it is reading 149 now.  Should I pop it back on the smoker, or in the oven?

 

Last edited: Nov 22, 2012

thsmormonsmokes

Smoking Fanatic

Dec 11, 2011

358

51

Lindon, UT

• Nov 22, 2012

• #7

Odd that birds can be so variable.  I've got a 19 lb bird that went into the smoker at 6:45 AM.  It's 9:45 right now and it's sitting at IT of 111.

Is your thermo up against the breast bone at all?  That can skew your temp readings, I'm told.

 

losubucks

Newbie

Original poster

Thread starter

Nov 22, 2012

4

10

• Nov 22, 2012

• #8

I don't think it's against a bone.  I guess I will double check.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Nov 22, 2012

• #9

Probe it in multiple places, you will probably see different temps.

 

jzampier

Smoke Blower

Mar 26, 2012

82

11

Phoenix

• Nov 22, 2012

• #10

I put mine in at 7:30AM this morning and it was at 148* IT in 1.5hrs lol.  Smoked it at 275* and my BBQ temps on the Maverick were reading 330*ish range.  I turned the temp down once it hit 148* and its slowed down a bunch.  Was gonna pull it at 150* and fry it later to heat it back up and put a crisp on it but I think I'll let it go in the smoker for a few more hours.  I will crisp it up for sure in the frier though :)

Can you turn your temp down on the smoker?  What temp did you smoke it at?