So yeah, im feeling the heat more than this bird will. I have been smoking food as a new hobby with awesome results sofar on my charcoal smoker but yesterday I picked up a MES 40 sportsman elite to make life easier/safer for this turkey job. Ran it for the first time yesterday and did a big rack of beef ribs, came out perfect and the machine is so easy to use, I have confidence now for my turkey.
So my mother picked up the turkey 25lb store-bought she said it wasn't a kosher or anything. @ 275 I'm looking at a smoke time of 8 hours.
I've been reading for days, so here is my game plan please let me know if im good to go using this recipe: http://www.smoking-meat.com/november-13-2014-smoked-maple-barbecue-turkey
So the concept is:
Tuesday evening mix up the brine, 3 gals probably to dunk the bird in a 5gal pale (I know make sure its HPDE 2 for food safe right?)
Wednesday I have to put it in the brine at some point. Put the brine in the fridge making sure it stays UNDER 40 deg (this keeps me from starting the danger zone ticker right?) Now, if I put it in at 1PM, that's 12hrs brine time to start smoking at 1AM Thursday. Or can I just put it in at 7:30am when I go to work, or will that be in the brine too much?
-Get up at 4:30am. Start smoker at 275 (no wood). Pull bird from brine, rinse, pat dry (do it quick). Get it on the smoker by 5. Add wood. (I am thinking of adding wet larger wood chunks to the tray so they smoke longer than the smaller, fine wood chips I usually put in it).
smoke for 8 hours
keep smoking until internal temps of 160 breast/170 thigh is met. Pull out around 1:00-1:30, cover with foil for 30-45 minutes then serve.
foot notes for my reminder:
*275 deg = 20 mins per lb Add 15-30 mins every time you open the smoker to baste, clear ash tray, etc.
*Breast meat must reach 160, thigh 170. will rise 10deg once pulled and foil wrapped to meet USDA standards.
Edited by krazykid - 11/24/15 at 6:12pm