In anticipation of Thanksgiving (and the fact I could find a turkey at Publix) I've decided to try my first Turkey.
It's a 12lber. Using the "Maple Barbecue Turkey" from Jeff, I started my brine tonight. Will smoke tomorrow after work!
Plan of Action:
The Smoke:
Brined using the recipe given in link:
^^^ Plate used to keep the turkey submerged
Went home at lunch and pulled her out of the brine, rinsed, then put into the fridge until I could get home:
I expected the turkey to take 5-6 hours when I put it in. Here she was as I waited for the MES to heat up:
And once heated, I put her in... I do not own a "stay-in" thermometer, I just figured I'd probe every time I would mop.
So I made the mop sauce:
And after the first 3 hours, I went to go mop and check temp. I mopped the part of the turkey I could see, then probed her as I rotated her to get the other side. And that's when I got worried. She was already at 178 degrees. So I took her out and wrapped her instantly to let her rest.
So here's my half-mopped turkey:
I finally decided to carve her and see the damage:
I was shocked to find out that even though she went to almost 180, this was one of the best tasting turkeys I've had. The mix of Maple and Jeff's rub is ridiculously good. White meat was still moist as well as the dark meat. Because I had only mopped one side and it didn't sit on it in the smoker, I'm not sure what it would have done to the skin. As is, the skin isn't crispy. I feel like the 240 to 275 temperature wouldn't really have that much of an effect on it.
Now I know there was some talk on whether or not to mop it: I say go for it. I tasted to mop sauce by itself and I would use that on a lot of things. I've got some ideas of things to try it on and will get back to you on that....
But here are some things I learned/advice
Notes and Tips:
Overall I would highly recommend this to anyone. I will be doing this again to try and work out the kinks and keep y'all posted. If there's something I didn't cover, let me know and I'll be glad to respond.
Edited: Scaled down the pictures from Tapatalk... they were just too big.
It's a 12lber. Using the "Maple Barbecue Turkey" from Jeff, I started my brine tonight. Will smoke tomorrow after work!
Plan of Action:
- Smoker temp:
240 Degrees275 Degrees - Smoke Duration: Entire Smoke
- Wood:
PecanApple - All I could find (Long story short - wood roaches found my wood chips...) - Water: Fill pan with leftover brine
- No Mop
The Smoke:
Brined using the recipe given in link:
Went home at lunch and pulled her out of the brine, rinsed, then put into the fridge until I could get home:
I expected the turkey to take 5-6 hours when I put it in. Here she was as I waited for the MES to heat up:
And once heated, I put her in... I do not own a "stay-in" thermometer, I just figured I'd probe every time I would mop.
So I made the mop sauce:
And after the first 3 hours, I went to go mop and check temp. I mopped the part of the turkey I could see, then probed her as I rotated her to get the other side. And that's when I got worried. She was already at 178 degrees. So I took her out and wrapped her instantly to let her rest.
So here's my half-mopped turkey:
I finally decided to carve her and see the damage:
I was shocked to find out that even though she went to almost 180, this was one of the best tasting turkeys I've had. The mix of Maple and Jeff's rub is ridiculously good. White meat was still moist as well as the dark meat. Because I had only mopped one side and it didn't sit on it in the smoker, I'm not sure what it would have done to the skin. As is, the skin isn't crispy. I feel like the 240 to 275 temperature wouldn't really have that much of an effect on it.
Now I know there was some talk on whether or not to mop it: I say go for it. I tasted to mop sauce by itself and I would use that on a lot of things. I've got some ideas of things to try it on and will get back to you on that....
But here are some things I learned/advice
Notes and Tips:
- Internal Probe Thermometer: You need one. Because I didn't have a stay-in, It cooked too long. I feel like this is a must
- Jeff's Recipe: Not exactly a step by step. I want to redo this (and will) and figure out the IT to start mopping at. Because 3 hours later didn't work for me. Maybe keeping it at 240 would have allowed this time to work?
- Turkey Prep: Make sure to dry the turkey in the fridge for 6-8 hours to get it dry. Mine was in there for ~5.5 and it was dry.
Overall I would highly recommend this to anyone. I will be doing this again to try and work out the kinks and keep y'all posted. If there's something I didn't cover, let me know and I'll be glad to respond.
Edited: Scaled down the pictures from Tapatalk... they were just too big.
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