I love smoked turkey and do them more often then beef or pork, I have found that low temps don't matter with turkey and a higher temp gets them out of that danger zone faster, generaly I cook my birds at 280 - 300 but that's me , just thought i would toss in my two cents worth,
i try to run mine about 230 and usally cook mine overnight on a stand i built like a drunken chicken stand smoke about 1 a month always come out great 10 to 12# are the best for me anyway i never stuff em just rub em set em on some beer and shove some butter down their neck.
I'm smokin a turkey this weekend too. In the past I have always done mine at around 240. I asked the same question on another thread recently and had a few tell me that they did their birds at around 300. That is what I'm going to try this time. Will let you know how it comes out.
Im gonna Brine the turkey the night before and the next day I'll rub it down with V-oil and some creole spices before it hits the smoker. Im doin it Beer Butt style (yes they have beer butt turkey!!) with a dark Beer, garlic and onions. Ill keep the skin moist with a mop of butter,beer, and some creole.
I am planning to brine mine this evening too. Then tomorrow I am going to season with Jeff's rub and fire it up! I use the Cowboy brand lump and apple wood. [b]Question:[b]Is it necessary to spritz a turkey? I never have before. Let me know what you think.
What is this smoke a turkey weekend? Kroger had a great deal on turkey breasts so I've got one for Saturday although it may be smokin' in the rain.
My experience has always been to brine that bird for 12 hours before smoking.....mmmmmmmm that's some moist meat.
Great minds think alike. Thats almost exactly what I did at Thanksgiving except I used a touch of cure #1 in the brine and injected the bird too. I hung mine in the smoker mounted on my deep firer turkey hanger. Pretty mush the same as a beer can would do, I did have to tie the legs and wings in with wire though, BTY it was phenomenal, or so everyone told me!