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Here we go.........

post #1 of 6
Thread Starter 

First turkey on the BGE.  Got a 22 pounder that has been in the brine for a few hours now.  The plan is get it in the egg around 12:30-1:00 tomorrow morning.  I'm going to shoot for a cook temp 275-300.  That should give me a pretty decent window for having a good done bird for a noon sit down lunch.  NO PRESSURE!!!!

post #2 of 6
If you can get to 325, the skin n will be crisper. With your time frame you will be more than fine. At 325 that bird would be done in 4-5 hours not including the 30-45 min rest.
post #3 of 6
Thread Starter 

Yea, I might do that.  Get up and put in on about 3:30-4:00 and turn the temp up a bit.  That sounds like a better plan.  I just want to make sure that big sucker gets done!

post #4 of 6
Thread Starter 

Sorry, no pictures or anything, but the turkey turned out to be incredible!  A  22 pounder and the cook was 4 hours on the nose at a 325 degree cook temp.  A little quicker than I was anticipating, but everything worked out perfectly.  The smoke on the bird was spot on with a nice, crispy skin that was bite through.  The skin sealed in the juice and flavor just like it was supposed to.  I was really pleased with my first go at a smoked turkey.  I will not be as reluctant the next time and I will, for sure, not get up quite so early for a 4 hour cook.  

post #5 of 6
Stan, you learned a very good lesson. Always listen to Case. He is a great resource.
post #6 of 6
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

Stan, you learned a very good lesson. Always listen to Case. He is a great resource.

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