First Q-view on the site. I have done better smoking, but first one I actually took pics of!
Sorry, did not archive the prep but here is rundown:
Alton Brown brine on 15 lbs turkey overnight. Injected with store bought garlic butter/Cajun style.
Smoked in 40" 2011 MES with AMPS and hickory pellets. Leftover injection in the water pan.
230-250 for 8 hrs (cold and windy here). Used two probes, one in thigh and one in breast
Pulled bird out when it both were over 165 and breast was at 170 (my preference).
Father-in-law and I "picked" at this bird while waiting on my wife and mother-in-law. Needless to say we only left one half of the breast!
First Turkey I smoked in this thing and was instantly sold on smoking of the deep-fry (if I have the time of course!)
Unconsciously used several tips and advisories found here on SMF, so many thanks to the vets around here!
Pic below:
Color not true in this pic...was much darker. Bad lighting!
Sorry, did not archive the prep but here is rundown:
Alton Brown brine on 15 lbs turkey overnight. Injected with store bought garlic butter/Cajun style.
Smoked in 40" 2011 MES with AMPS and hickory pellets. Leftover injection in the water pan.
230-250 for 8 hrs (cold and windy here). Used two probes, one in thigh and one in breast
Pulled bird out when it both were over 165 and breast was at 170 (my preference).
Father-in-law and I "picked" at this bird while waiting on my wife and mother-in-law. Needless to say we only left one half of the breast!
First Turkey I smoked in this thing and was instantly sold on smoking of the deep-fry (if I have the time of course!)
Unconsciously used several tips and advisories found here on SMF, so many thanks to the vets around here!
Pic below:
Color not true in this pic...was much darker. Bad lighting!
