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Early Bird, Gobble Gobble UP!

post #1 of 8
Thread Starter 
Hey all,

This is my first Smoked Turkey on my new 22" WSM.PDT_Armataz_01_42.gif I made my own brine and set in cooler for 10 hours, smoked it with Kings-ford charcoal and mesquite chunks for 7 hours on 225 degrees. It was a 23 lbs Butter Ball and it was freaking amazing......PDT_Armataz_01_34.gif I hope you like the photo's and thanks all, for your advice.PDT_Armataz_01_37.gif

click photo's below,
post #2 of 8
Congratulations, that is a great looking bird...PDT_Armataz_01_34.gif
post #3 of 8
nice lookin bird!
post #4 of 8
Boy, that's a beauty, picture perfect.points.gif
post #5 of 8
Nice bird you smoked......Looks delicious PDT_Armataz_01_37.gif
post #6 of 8
Looks good and congratulations, but for the record that is way to big of a bird to be slow cooked safely at that temp. anything over 12 to 14 lbs should be splatchcocked or cooked at a higher temp. Otherwise it spends too much time in the danger zone for bacteria. Just my 2 cents, but when it comes to poultry I am very careful
post #7 of 8
If mine comes out half as nice, I'll be a happy man!
post #8 of 8
Man thats a good looking bird for sure and a big one too. I have heard that you don't really want to smoke a bird over 12 lbs but yours looks like it was some really good eats and was it dry at all.
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