Start to finish, wanted to do this and see how the high temp setting worked on the Smoker.
Normally I would crank it high for about 45 mins then drop to about 220-230. Thought I would give it a run full tilt boogey to see why I had not always done it this way to develop a crisper skin.
I passed on brining, did inject it though. Butter,Salt, Onion, Garlic, Tabasco, and Lea & Perrins. My injection method of choice, a cattle needle.
Note, with a small needle you see no runs from pooling nor leaks of the injected juices.
Smoker I used, MES 30 I have no idea which generation, but I like it. It does what you tell it to and that's a good thing.
Note the vent, I have been getting lazy since I have Todd's smoke generator, thought I would go old style since there seems so much discussion about it these days. Its all about what you like, there is always more than one way to skin a cat. Both offer excellent results.
2 1/2 hours into the smoke at a smoker temp set at 275 and an IT of about 130.
While the smoker was smoking, I was busy in the kitchen doing other things, corn bread and biscuits had to be made for the dressing, giblets cooked for the gravy, fruit cut up for the salad. AND I bottled 1 gallon of plum wine, 2 qts of white peach, 1 qt of cling peach, and 1 qt. of nectarine liqueur. They should be ripe about Thanksgiving / Christmas, although like ol'Si on Duck Dynasty, I do like sweet tea, and that peach is mighty tastee in my tea!
Beautiful mahogany colored bird using peach chips. It was done in 4 and 1/2 hours which seemed fast then I remembered the increased smoker temperature.
He was so pretty decided to give ya another shot, BTW I pulled at 164, highest it achieved while resting was 169.
This was one of Mom's turkey platter's I have, the turkeys I remember as a kid would fill that sucker up. This one didn't even cover the turkey. BTW the bird looks dark but its the lighting there in the corner.
I am from the south, I know that giblet gravy is not an American standard, but at my house it is. Cornbread dressing with giblet gravy (sage in that dressing too....OMG!) I will eat again tomorrow or the next day....LOL Maybe Turkey Tetrazinii, turkey gumbo, turkey with sweet potato chowder, etc etc....
As to the experiment, more research will be required..LOL, well did you expect less? But I did notice the turkey was a bit tuffer this time using 275 vice 230, Other than that, didn't seem much difference, the turkey was extremely juicy and flavorful, the smoke was different, don't remember using peach before though.
No aux. smoke generator this time. Didn't need it. I do think I will slide back to 220 to 230 on the next one.
Thank you for looking in on Da'Bird.
Think its time for drink, Tia Maria + Irish Cream + Spiced Rum (GWAD I lub homemade!)
Edited by Foamheart - 11/13/13 at 2:30pm