- Dec 31, 2016
- 12
- 10
Took the plunge on my first turkey smoke.
Thawed the turkey. Then brined it in apple juice with, onion and garlic powder, paprika, cayenne, salt and pepper and shine extra water to give more brine. Sat in brine for 1. 5 days.
Then rubbed with own mix. Brown sugar, paprika, cyanne, salt, pepper, thyme, etc. Put back in fridge. For about an hour.
Then on the smoker at about 300 degrees, the camp chef is tricky this way. The temp setting was about 200 but the top of the smoker thermometer was just under 300. This went for about 3 1/2 hours. Then wrapped in foil and I put it in the oven at 170, one the temp was up, turned off.
This was the best turkey I have ever had! Amazing. When carving it up there was no really greasy stuff on the bottom. Ask the meat was really most and tender. Heaven. Only way I'm doing turkey again.
Had smoke ring. Delicious. Read some of the threads on this, made all the difference. Thanks.
Sent from my Nexus 5X using Tapatalk
Thawed the turkey. Then brined it in apple juice with, onion and garlic powder, paprika, cayenne, salt and pepper and shine extra water to give more brine. Sat in brine for 1. 5 days.
Then rubbed with own mix. Brown sugar, paprika, cyanne, salt, pepper, thyme, etc. Put back in fridge. For about an hour.
Then on the smoker at about 300 degrees, the camp chef is tricky this way. The temp setting was about 200 but the top of the smoker thermometer was just under 300. This went for about 3 1/2 hours. Then wrapped in foil and I put it in the oven at 170, one the temp was up, turned off.
This was the best turkey I have ever had! Amazing. When carving it up there was no really greasy stuff on the bottom. Ask the meat was really most and tender. Heaven. Only way I'm doing turkey again.
Had smoke ring. Delicious. Read some of the threads on this, made all the difference. Thanks.
Sent from my Nexus 5X using Tapatalk