Today I smoked a small 22 pound turkey on my deluxe UDS with divorced AMNPS box. I know the dangers of cooking this large of a bird. I used hickory splits with charcoal and apple pellets in the AMNPS. I rubbed it down with a Cajun seasoning.Injected with a garlic butter with Old Bay seasoning. I know the danger of injecting that big of a bird. When the smoker got to 250° I put the monster bird on. All vents wide open on the UDS.
I know your thinking food saftey and 250°
RAW BIRD I thought about spatchcocking it.
But it was to large to fit the UDS if I did.
TBS Very thin.
This is my UDS here is a link to the build. http://www.smokingmeatforums.com/t/...divorced-smoke-chamber-for-amnps-lots-of-pics
The AMNPS box
Here is the finished bird.
So here is how the smoke went 9:35 themp 250°
11:45 260°
12:25 270°
Made a run to the store to get the corn on the cob.
2:15 330° stuck the maverick in thinking if it is under 140° the dog will be eating turkey
OH CRAP MY MAVERICK IS BROKE. IT READS 174° in the breast.
Grab the instant read. Same reading in the other breast.
It is over done! let it rest with a towel over it.
The skin is so crispy. Let it rest then sliced.
That is 4:40 min for a 22 pound bird.
Happy smoken.
David
I know your thinking food saftey and 250°
RAW BIRD I thought about spatchcocking it.
But it was to large to fit the UDS if I did.
TBS Very thin.
This is my UDS here is a link to the build. http://www.smokingmeatforums.com/t/...divorced-smoke-chamber-for-amnps-lots-of-pics
The AMNPS box
Here is the finished bird.
So here is how the smoke went 9:35 themp 250°
11:45 260°
12:25 270°
Made a run to the store to get the corn on the cob.
2:15 330° stuck the maverick in thinking if it is under 140° the dog will be eating turkey
OH CRAP MY MAVERICK IS BROKE. IT READS 174° in the breast.
Grab the instant read. Same reading in the other breast.
It is over done! let it rest with a towel over it.
The skin is so crispy. Let it rest then sliced.
That is 4:40 min for a 22 pound bird.
Happy smoken.
David
