Originally Posted by usmcoklahoma
Hey all. This Thanksgiving I may get the chance to smoke a turkey. My misses wants to just plain cook one cause she thinks it'd be easier but I'm tryin to talk her into letting me smoke it. I did a pretty dern good job with some pork ribs a month ago but that was pork and not a bird. So, to begin, these are the things I have to smoke:
A smoker (obviously)
A meat thermometer
A few days off for the holiday.
This is what id like knowledge of:
A good rub/brine that isn't spicey or overly salty, perhaps even a little sweet
How long should I smoke it and at what temp?
What temp do I want it to be when its done?
I'm not sure how heavy the bird will be or if it will be stuffed while cookin. Any help is appriciated!
First off, Welcome and thanks ,
Now for the bird.
Try finding some apple and / or pecan wood . ( Hickory could get a lil strong)
Make sure that your thermo is calibrated.
You want your done temp to be 160 in the thickest part of the breast and thigh.
Check out emans pig rub in the wiki section ,No salt and it is good on poultry.
Also tips poultry brine is there ,You can cut the salt in half and it will be great.
Now for the important stuff. Smoke a smaller turkey (under 12 lbs) The reason behind this is that a larger bird will be to hard to get into the safe zone in 4 hours or less.
DO NOT stuff a bird for smoking. Again, The stuffing can keep you from makeing the safe zone.
Around here we never stuff any bird . No matter how we are cooking it. allways make it on the side.
Hope this helps , Bob