I agree very hard to beat the R-S!!
Hello Red...it's me, Red!! Thanks for the compliment!
This is kinda an old thread, but I'll try to cover the acronyms used...
SPOG - Salt, Pepper, Onion powder, Garlic powder. This mixture is a favorite spice/rub used by many on steaks and other cuts of beef.
AMNTS - A-Maze-N Tube Smoker. A favorite smoke generating device.
TBS - Thin Blue Smoke. The smoke we are always chasing...
I think that covers it...
Gawd , Red. You're killing me. It's Holiday Season, and We already spent everything on toys for the Kids... Man that looks good
Maybe Santa will bring me one of those Ribeyes , or the Good Fairy may bring me one next week...
Oh , well . . .
Hi Sandy...yes, I've smoked turkeys, although I can't seem to find any qview for you. I've used several methods, but my favorite way is to brine overnight with Tip's Slaughterhouse brine. Here's a link to Tip's recipe:
After removing the bird from the brine, rinsing, and patting dry, I like to rub with a garlic butter, then a little poultry seasoning and lemon pepper (both on and under the skin). I smoke the turkey for 1.5 hours at 225*, then 1 hour at 250*, then finish at at 325*, until the internal temp (IT) in the breast is 170*. I prefer smaller birds...in the 12-15 lb. range, which will usually get done in around 4-5 hours or less. The time is only an estimate...make sure to cook to an IT of about 170*.
Here are some links to some of my cooks on the Rec Tec:
You can also use the search window at the top of the page to finds more recipes and techniques than you can read this week. Hope this helps...good luck and happy smoking!