So I'm gonna smoke a turkey for thanksgiving. I plan on brining first. I bought a 20 pound bird. Do you think I'll be able to get out of the Danger zone in my bradly smoker. Any other advice would be appricated.
Smirking a turkey
- Thread starter jbohnenkamp
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Ok thanks. How long do you think it will take to fully cook, and how long should I keep smoke to it. I don't want to overwhelm it with smoke flavor
Should be ok. Does it use the pucks?
Remember poultry takes smoke easy. I would only go a couple hours with smoke.
Remember poultry takes smoke easy. I would only go a couple hours with smoke.
Last edited:
It really depends on the size of the bird and how it is prepped. A whole bird will take longer than a split or spatchcock bird.
A whole 14 lb bird can take as long as 7hrs smoking at 225°. That is why I cook at higher temp. At 275° it could be done in 4hrs.
A split or spatchcock bird at 225° can be done in 5hrs. At 275° can be done in 4hrs.
Now these are based on my smokehouse. Different smokers will react diffrently and times can and will vary. I will crisp my skin in the oven at 375° - 400°.
Bottom line you want the IT to be 165°. The juices will be clear, not pink anymore.
What type of wood are you using?
Mild woods you can run the entire time. Strong woods like hickory or misquite a couple hours.
A whole 14 lb bird can take as long as 7hrs smoking at 225°. That is why I cook at higher temp. At 275° it could be done in 4hrs.
A split or spatchcock bird at 225° can be done in 5hrs. At 275° can be done in 4hrs.
Now these are based on my smokehouse. Different smokers will react diffrently and times can and will vary. I will crisp my skin in the oven at 375° - 400°.
Bottom line you want the IT to be 165°. The juices will be clear, not pink anymore.
What type of wood are you using?
Mild woods you can run the entire time. Strong woods like hickory or misquite a couple hours.
I'm not sure yet I normally use hickory on most of my stuff but I thought about use ing some apple or cherry or even maybe some pecan
Smoke the Bird , but( leave it in the heat if you don't want more smoke) , until it reaches 165*F internal temperature.
Put a clean , accurate (calibrate before cook ) Thermometer in the thickest parts of the Turkey . \\
Have a safe and Happy T-Day and as always . . .
Put a clean , accurate (calibrate before cook ) Thermometer in the thickest parts of the Turkey . \\
Have a safe and Happy T-Day and as always . . .
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
