60 lbs of whole turkeys today. hope it works

  • 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.

caspian

Newbie
Original poster
Oct 2, 2013
28
11
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?


 
Last edited:
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). 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky