Recent content by tropez
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Smoking a Turkey this weekend, here's my plan so far.
All done. Took less than 6 hours. -
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- Album: Smoking a Turkey this weekend, here's my plan so far.
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Smoking a Turkey this weekend, here's my plan so far.
I just had my wife check my existing homer buckets and they are marked with a "2" which seems to be just fine per the information shared about the different plastics. I think I will be okay for this 8 hour brine... -
Smoking a Turkey this weekend, here's my plan so far.
Ahh, great tips here, thank you! -
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- Album: Smoking a Turkey this weekend, here's my plan so far.
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- Album: Smoking a Turkey this weekend, here's my plan so far.
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Smoking a Turkey this weekend, here's my plan so far.
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- Album: Smoking a Turkey this weekend, here's my plan so far.
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Smoking a Turkey this weekend, here's my plan so far.
Yeah, not worried about the moistness, I also haven't had a problem with dry meat either. My main concern on the temps was the quality of the finished skin (higher temps usually mean better, crispy skin to some extent) and getting out of the danger zone (40-140) within 4 hours. So I'm leaning... -
Smoking a Turkey this weekend, here's my plan so far.
So it sounds like 300 degrees will be a good temp of choice. It will save me time and get me out of the danger zone faster which is a worry with this big beast of a bird. -
Smoking a Turkey this weekend, here's my plan so far.
Wow, that white wine worchestershire, aka Marinade for Chicken was a tough product to find locally. I called like 6 stores before I could even find a store that carried it. -
Smoking a Turkey this weekend, here's my plan so far.
I plan to use a 5 gallon homer bucket from home depot with a lid and put the entire bucket in my spare fridge. I have a pretty easy setup for this actually. -
Smoking a Turkey this weekend, here's my plan so far.
I'm on the fence in regards to my cook temp. I know the skin will be crummy at 225 but the bird is going to be cold and warmed up (for the people I'm cooking it for) so the skin isn't going to be "crispy" anyways I feel. I know that at 225 the meat will be super tasty as it has been in the past...
