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If there weren't enough turkey posts... Here's one more!

post #1 of 10
Thread Starter 
Brined this 15 pounder for 24 hours and slapped it on the smoker with apple wood. The first picture is when it was put on and the second is about 3 hours later!
post #2 of 10

Your pictures aren't showing up. Maybe it's just me? In any event, I'm also doing an applewood smoke today. Good luck on yours!

post #3 of 10
Thread Starter 

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post #4 of 10
Thread Starter 

Yeah I saw that, I guess that's what I get for trying to post from my phone lol. You going low and slow or high and fast?

post #5 of 10
Thread Starter 

Just pulled it off the smoker and it read in at 165 in the breast and a little over 170 in the thighs. Here's some Q-view for you guys!

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Lost a wing on the way out of the smoker

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Rear view and the missing wing

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Front

 

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Side view

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Top view!

 

Can't wait for tomorrow, I've been 'stinking' up the dorm with this delicious turkey smell!

post #6 of 10

Looks great! I'm doing my first brine/smoke in the morning, hope it turns out anything like yours did.

post #7 of 10
Thread Starter 
Quote:
Originally Posted by Trikefreak View Post
 

Looks great! I'm doing my first brine/smoke in the morning, hope it turns out anything like yours did.

All I did was brine it and rub it with a little chili powder, paprika, and some bird spice(thyme, rosemary, and sage). Put a little olive oil over the skin so it would brown and then let it sit until I checked it with a thermometer. 

post #8 of 10
Thread Starter 
Quote:
Originally Posted by Trikefreak View Post
 

Looks great! I'm doing my first brine/smoke in the morning, hope it turns out anything like yours did.

What's your brine recipe if you don't mind me asking? Also what kind of wood are you gonna be using?

post #9 of 10

Looks very good, well done

post #10 of 10

I did the salt & sugar, and then added some powdered garlic and onion, some cheyenne pepper, and some chopped jalapenos. I am "hoping" to have a little kick to it, I'm not a fan of sweet foods. Not sure about the outside, still reading up what folks are doing. But, I'm leaning towards some cajun spices :)

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