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Smokin a turkey on a pellet

post #1 of 8
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I've got a 16 pounder on the pellet GMG today. I am pretty much following the GMG recipe on their website with exception to the brine recipe. I use my own for that. 1 1/2 gallons water in 5 gallon bucket. 1 1/2
Cups Kosher salt, 1 cup of brown sugar. Sprinkle of Cajun seasoning. Dried onion flake. About 5 cloves of garlic.

Brined the bird for 24 hrs. Pulled it out rinsed it. Sprinkled poultry rub and honey under the breast skin.

Smoking breast side down at 185 for 8 hours. Then flipping and smoking at 275 until IT of 160. Dione this before and it's the best.
post #2 of 8
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post #3 of 8

Trevorh , I have a problem with your temp. to start the turkey at; now I may be misinterpreting your post , but 185*F seems too low to get the IMT to 165*F in 4 hrs. :confused:

 

Do you mean 275*F for 8 hrs. to get to 185*F IMT :icon_question::cool: 

 

The danger zone (40*F to 145*F in 4 hrs. ) would be mute here , I think not . . .if I am wrong , correct me .

 

I wouldn't eat anything cooked that way , sorry but we don't want anyone to get sick.

 

Again , if I am wrong ,I apologize .

 

Smoke happy , and . . .

post #4 of 8
Thread Starter 
Yeah. Seems a bit weird but I always follow this recipe and it's 185 for 8 hours breast side down. It's reaches 140 within 4 hours and then there's a long stall. Flip it over to breast side up after 8 hours. Bump the temp to 275 and cool till IT of 160. Works awesome.
post #5 of 8
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post #6 of 8
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post #7 of 8
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post #8 of 8
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In total it was about a ten hour cook. By far the moistest turkey on the planet. Good method. Enjoy.
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