or Connect
New Posts  All Forums:Forum Nav:


post #1 of 6
Thread Starter 
I'm about to do my first turkey for the Superbowl. At what temp (of the bird) should I quit adding smoke? Also - should I put a rub on the bird? I soaked it in a brine mix with garlic, soy sauce, pepper flakes, etc. I'm planning on using hickory chunks and I have an electric smoker.

Thanks in advance.
post #2 of 6

Re: Rub

turkeys seem to absorb a lot of smoke. smoke lightly up to 140*. Be sure and keep the smoke light or you can oversmoke it easily IMHO.
post #3 of 6
If you have the choice use apple. It is a lighter wood and a turkey can handle a good apple smoke.
Be careful with mesquite wood, it can take over and be a bit overpowering
post #4 of 6
Thread Starter 

Re: Rub

Thanks guys.
What about a rub? Do you suggest a rub or justcoat the outside with butter or olive oil? One more question - My smoker is an electric bullet type. Should I put the turkey on the top rack or 2nd rack, closer to the heating element?

Thanks again everyone!
post #5 of 6

Re: Rub

I always use a rub on my yardbirds smokerlover. I even try and get some up under the skin the best I can.
post #6 of 6
I don't rub Turkey but I sprinkle it with garlic, onion, cajun spice, salt
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry