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post #1 of 22
Thread Starter 
I have smoked 2 turkeys but have a question, I do use a brine and only get about a 12lbs turkey. My question is, i use an oklahoma joes smoker the kind with the fire box on the side. i only cook the turkey for about 4 -6 hours at 250, my problem is the outside is black and not that pretty gold color, i do use Charcoal and wood chips, how do i prevent this? the meat is wonderfull to say the least so i know its not burnt...please help!!!
post #2 of 22
Does your brine have alot of sugar in it? Do you baste or rub the bird with anything containing sugar? When you cook it, do you have white billowing smoke coming out of the chimney or a very light hazy blue smoke. The thin blue smoke is what you want.

A thick billowing smoke will contribute to darkening your bird. Sugars will caramelize, then carbonize, turning black after a period of time.

If you can give us a few details I'm sure you'll find the answer here.
post #3 of 22
What Rivet said!
post #4 of 22
Welcome aboard!
post #5 of 22
yep PDT_Armataz_01_34.gif what rivet said
post #6 of 22
Thread Starter 
I do not like sweet meat so no I do not use sugar in my brine, about the smoke yes it is white, I do soak my chips for a while before I cook with them.....so how do I get this blue smoke? I am smoking a turkey and ribs this weekend, so I would like to see what I can change to make it even better.... thanks in advance for all your help!!!
post #7 of 22
Soaking the chips might be your problem there. Personally I never soak the wood and I like to use chunk.
post #8 of 22
I never soak. I also use chunks. I will get the smoker temp set, and toss in a chunk when the TBS goes away. You just want to kiss the meat with the smoke, not choke it to death.
post #9 of 22
Undoubtedly you are using too much wood. It only takes a very few chunks at a time. White smoke is the give-away here. Start the smoker with just charcoal. Get it up to temp, and add a quarter of the wood you usually do. Thin blue should appear soon. And remember if you SMELL smoke yer smoking. You need not even see much of it. Then after a while of NOT seeing smoke, add a little more wood. And soaking chips is IMO worthless.

Search also "preburn" - it may make the learning curve a bit shorter for you.
post #10 of 22
back off the black pepper if you are using it as a season...just a thought.
post #11 of 22
Words of wisdom from a guy who knows his stuff, and then some. If you follow his advise, you'll be ok. It's all good my friend.
post #12 of 22
IMHO chips are okay soaked, and used on a grill. But for smokers they burn up too quick and tend to be "smoke bombs." Try using chunks, and only one at a time.
post #13 of 22
Thread Starter 
ok, thanks for all the advise.....Sunday will be the big day so we will see how it turns out!!!!!
post #14 of 22
Sounds like yall got to much sugar content in either yer brine er yer rub er both. Sugar will burn durin the long smokin process.

Also, fer turkey's I smoke at 325° fer turkey. Just what I do. I use my Slaughterhouse poultry brine, injection an spritz which gives me the color yall lookin fer.

Hey smokin be a learnin craft, ifin yer meat tastes good yer on the right track, ya just need ta make a few adjustments an yall be right where ya wanna be.
post #15 of 22

black turkey

can you get the temp down to 225? I do turkeys at 200-225 for 6-9 hours after brining then rubbing with veg oil and always get golden brown birds time is dependant on internal temp and when I get to the outside color I want I cover in foil and let it keep going until it gets done. hope this helps.
post #16 of 22
Once you achieve that color you're after tent the bird with foil. Usually the wig tips will start to darken first(wrap with foil) then once the bird achieves that magic color tent it with foil and continue smoking. This will prevent the bird from darkening too much.
post #17 of 22
Words of wisdom from a guy who knows his stuff. Thanks for the explanation Rich.
post #18 of 22
No disrespect intended, this is bad advice. When doing poultry the temps need to be up towards the 275 to 325 degree mark. Way to many nasties on poultry to go low and slow.

To the OP; Turn the temps up and only use basic seasonings on the bird.
post #19 of 22

200 to low

Rick your right 200 is to low but 225 is the ideal temp that almost every recipe that I have seen for smoking a turkey calls for.
post #20 of 22
From what I have read here and elsewhere it has been recommended to smoke poultry at higher temps, this is what I do.
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