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Can anyone backup this claim

post #1 of 8
Thread Starter 
This is from the Autumn 2007 Traeger Smoker newsletter
"Start your grill on “Smoke†with the lid open. Allow the fire in the firepot to establish, then close the lid. Switch to “High†(450°F on thermostat equipped units) and allow the grill to warm up for approximately 20 minutes. Switch the grill to “Medium†(275° or 300°F on thermostat equipped units), place the turkey in the center of the cooking chamber, breast side up. Allow internal temperature to rise to 100°F degrees, then switch to “Smoke†and smoke for 3-4 hours. If you want more smoke
in your meat, lengthen the time you smoke the turkey. After the smoke
session is complete, switch the grill back to “Medium†(275° or 300°F) and continue cooking until the breast temperature reaches 170 degrees Fahrenheit."

post #2 of 8
No not me.

Last time I cooked to an internal temp of 170°F I dried out the breast. I say use the breast to measure internal temp but go to 160-165°F, it will continue to rise after it is removed from the cooker. As for the smoking time, I dunno. I will be using 160°F breast internal temp. from now on, but that's me. Do what you fell safe doing.


Here try this one:

Now you can alter the cooking instructions to fit your smoker.
post #3 of 8
Thread Starter 
I will probably try the alton brown recipe, but will cut down the salt because i will be using a brid that is sitting in an 8% solution of something.

Thanks for your input
post #4 of 8
Sigh. "of something" Ain't there a law? Sheesh...
post #5 of 8
Thread Starter 
Ancient Chinese Secret
post #6 of 8

Question for you.

Bigjim, I was curious did you try the Traeger cooking suggestion that you posted?

I follow that basic technique but shoot the temp up to 350 not 450 after start up. I have a Traeger Texas model. I also do not go to 170 internal breast temp but pull earlier at 165. I also rotate bird starting with breast side down.

I did try one of Alton's brines for the Christmas bird, it was fantastic. basic brine plus allspice berries, whole peppercorns, candied ginger, and fresh garlic.
Also substituted Steen's cane syrup for the brown sugar.
post #7 of 8
Thread Starter 
I dont remember the procedure I followed. I think I just smoked it for 3 hours and then turned it up to medium. I only had the "switch" thermostat at that time and it was ridiculously cold and windoy so I had a hard time keeping a steady temp. I cooked to internal temp of 170. It was still very moist. Since that time I gogt the digital thermostat and it is better at maintaining a mostly consistent temp. As for the brine I used the brine suggested by DeeJay Debi.

How long have you had your Traeger? How do you like it?
post #8 of 8
I have had the Traeger for a little over two months. Transition from charcoal cooking has been interesting to say the least. Right now I am at the point that I wish I would have bought one of these years ago.

So yes I like it, in fact the relationship is moving beyond the "liking" stage!
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