Recent content by Nate1787
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Smoked Turkey Advice
Wanted to post back after turkey day with results. Turkey cooked about twice as fast as previously due to no basting which means no opening the smoker door. I think the results were very good. Skin still wasn't edible but I blame that on having to open the smoker door to manage the pellet... -
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Smoked Turkey Advice
Thanks for all the tips everyone. Based on all the recommendations.. crisp skin isn't so much of a must as to sacrifice smoke flavor in the meat so.. based on that I am thinking 325 cooked to ~157-160 internal, rest the bird for a day post brine, loosen the skin, and adjust thermal probe. I... -
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Smoked Turkey Advice
I will rig up something to get the probe at the right level as well. Thanks for all of the recommendations so far. From what I'm hearing.. skin was cooked too slow basically so run either higher temp, or broiler.. basically it wasn't done enough I suppose? -
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Smoked Turkey Advice
Fair point on the pop up indicator having a probe in the bird. Turkey was brined with onion, clove, peppercorn, bay leaves and bourbon, then it's simply basted with butter and bourbon hourly including before it goes in. Nothing else added to the skin otherwise. -
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Smoked Turkey Advice
I am hoping to get some advice in preparation for turkey day. My first smoked Turkey was last year. Wet brine, based hourly with butter and bourbon and cooked at 275 in a customized Masterbuilt 30. I've removed all electronics and replaced with an external PID controller, and use an A-Maze-N...
