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60 lbs of whole turkeys today. hope it works

post #1 of 5
Thread Starter 

Bought these birds at thanksgiving just for a summer smoke.  They are big ones, 20 lbs each.  I used Pops Brine over night and Bilbos rub on them.  I have a 12 pack of Apple-Rita that my wife doesn't like, so i poured those in the bottom of the pans for added moisture and flavor.  Wood is ash and apple. 

 

Smoking at 300-325.  It's a full time job maintaining temps.  The smoker can do it, but the limited air circulation and mass of meat is a challenge.  Probes are in the breasts.

 

I plan on sharing with friends and vacuum sealing/freezing the extra.

 

Am I missing anything?

 

 

 

post #2 of 5
Only thing you are missing is the all the SMF members to help you eat that load of turkey!
post #3 of 5
Thread Starter 

WTF? they are done already.  4.25 hours.  I have probed them in multiple areas and all read 160.  They are currently resting on the open smoker with foil wrap.  Smoker is around 130-140.  Can this be right? 

 

The smoker was around 300 - 325 the whole time.  Does it act like a giant convection oven?  How else would such big birds cook so fast?    Cutting them will let me know if everything went right (or wrong). 

post #4 of 5
Thread Starter 

Well, they were done.  All clear juices.  the breast was just slightly dry, although i am used to pork, so maybe it was ok.  the dark meat was OUTSTANDING. 

 

post #5 of 5
Nice.
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