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Two Turkeys brined and waiting for smoke.

post #1 of 12
Thread Starter 
20141107_161217.jpg 1609k .jpg file I have two turkeys each at 10.75# in the brine as we speak. Looking for some tips please to smoke these wonderful birds.One is in Jeff ' s buttermilk brine. And the other is in his cranberry brine. Doing this overnight. What kind of smoke time am I looking at? Also what can you guys tell me to do and not to do? Going to smoke them tomorrow. Please advise. I am doing this on a MES 40. Smoker.
Edited by MGK68 - 11/7/14 at 4:23pm
post #2 of 12
Quote:
Originally Posted by MGK68 View Post

20141107_161217.jpg 1609k .jpg file I have two turkeys each at 10.75# in the brine as we speak. Looking for some tips please to smoke these wonderful birds.One is in Jeff ' s buttermilk brine. And the other is in his cranberry brine. Doing this overnight. What kind of smoke time am I looking at? Also what can you guys tell me to do and not to do? Going to smoke them tomorrow. Please advise. I am doing this on a MES 40. Smoker.

 


Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Smoke time is dependent on chamber temp. Poultry should alwas be cooked to an internal temp of a least 165 deg.F

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
post #3 of 12
I'm in love with the slaughter house brine. In fact I'll be using that brine for my smoked turkey this month for thanksgiving. I will be spatchcocking the turkey. Smoking it at a high temperature of 300 / 325. Then plan on doing a reverse sear once its done so the skin isn't so soft and chewy. If comes out anything like the whole chickens I smoke with this recepi then this is going to be amazing! I have never tried out the brines your using. I will anxiously watching to see how it turns out!
post #4 of 12
Make sure and air dry the skin. This can be done by placing the birds in the fridge uncovered for 6-8 hours. Or hit with a hair dryer right before placing in the smoker. I'd run your MES as hot as you can to help crisp the skin. You want to cook the birds to an minimum IT of 165 in the breast or the thigh. Running the smoker at 250 that would take around 30 minutes per pound, or about 5 hours for a ten pound bird. That's just a guide for time. Might take longer or less to reach the 165. Once you hit 165 pull the bird out, wrap in foil and let rest for 45min- 1hour before carving. If your skin isn't crisping ( very likely in a MES) pull the bird at 155 and finish in the oven at a higher temp, 400+.
post #5 of 12

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #6 of 12
Thread Starter 
Thank you dirtsailor2003 I already had them on the smoker, but I pushed the temperature up to 250. Thanks for the input will let you know how it turns out. Will add pictures too. Thanks
post #7 of 12

Welcome to our World. Lots of good stuff here and the people are OK too :biggrin: . Case has led you in the right direction and you should have no problems ; if so , just Holler and we'll answer.

 

Have fun and . . .

post #8 of 12
Thread Starter 
Thank you old school! Birds are in the smoke now for about 3 hours. After only 3 hours digital meat thermometer is reading at 145. I am concerned because it is very very windy today. I adjusted temp on Mes to 210 to compensate . Any suggestions would be very welcome. Good to hear from you. And WOW you are a veteran smoker with the arsenal you have! Looking forward to learning from you! Thanks Mike
post #9 of 12
Thread Starter 
I am concerned because after only 3 hours my digital thermometer is at 145. Is my temp to high? I turned my Mes down to 210 from 240. Please advise. Thanks
post #10 of 12
Hey

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary
post #11 of 12
So how did it turn out after everything was said and done with?
post #12 of 12

texas.gif  Good morning and welcome to the forum, from a cloudy and Cold day in East Texas. Lots of great people with tons of information on just about  everything 

 

 

            Gary

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