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