Search results for query: smoked turkey

Not sure pics came through yesterday.

Turkey, injected, stuffed with onions, garlic and apples. Double smoked ham all on the pellet pooper. Mash tatters, giblet gravy, green bean casserole, deviled eggs, stuffing and grandma’s bread recipe. Loaded up. Happy Thanksgiving all.

Might be worth a shot. I haven't baked a traditional turkey in years. I never smoked a whole intact one either. The one I smoked, I broke it down...called it FrankenTurkey! Man those wings were fantastic. Might do that again this year. I used a pastrami rub on the wings. I need to get just some...

Smoked the ribs yesterday and they turned out pretty good. I did have a problem with the smoker. About two thirds in to the cook the temp just kept going up. I was trying to keep the temp around 225 to 250. Then the temp just kept going up to around 280. I closed the top vent and it finally...

Thank you sir I have been meaning to make a trip to go try it. I'm in Eufaula about 2 hours north of there. The company I work for actually has a location in Idabel so I really need to get down there. Where are you at in Ok?

Tons of TG Cooking help including turkey smoking how-to articles, videos, etc. double-smoked ham, TG appetizers and so much more! Check it out HERE!

Oh yeah . Crazy good . Never see them anymore . I had to break down a whole bird to get those .

Whats in the wet brine?

Made turkey , baked corn and stuffing balls today in the smoker. Second time doing a turkey smoked and first on Holy Smoker. First time doing the stuffing balls and corn on a smoker also. Brined turkey for almost 24hrs pulled skin away from turkey except the edges on sides and bottom. Stuffed a...

Check out this farm... https://www.keeganfilionfarm.com/ I have bought from them in the past...

I smoked my first turkey (14.5 lbs.). 275 degrees and it took 3 hours. I used applewood and salt and pepper. The legs fell off the body when I took off the smoker.

I did this a while back , just never posted it . @TARM thought it might help some of what you want to do in another thread . This was an old bird I found in the freezer . Broke it into its parts . I mixed up Pop's brine at the lower rate of salt . 1 Gallon water 1/2 cup pickling salt 1/2...

I did a cured turkey breast and I got to say this the best one yet! I not a fan of turkey but this was so juicy and tasty! Curing the only way to go with turkey for me. I did not get any carry over heat though. Smoked at 275 using a tube for extra smoke. Took off at 158 expecting to go to...

...drums and prepare to be amazed!!! If they still have them for $0.99/lb I think I would buy up the lot of them and smoke them like cured turkey drums hahahhaaha. Imagine all the great flavor of a smoked turkey drum but with more straight meat and no tendons to fool with :D Great job on those!

Thank you. Good to know about the cure. I always cure jerky and summer sausage. Never thought to apply it to poultry. Appreciate the advise for my next try.

Ok so cure, smoke til your temps and then they’ll be what everyone loves about smoked meat in greens? Sounds good thank you!

All look fantastic. I smoked a couple of turkey breasts but didnt turn it in because i didnt like the picture. Lack of artistic ability strikes again, but they tasted really good.

@chopsaw Ok read the step cooking. I can make that work. The higher temps are going to really cut my total time down which is great. I think this is actually going to work out. My turkey is on the smaller side organic and been in the freezer for awhile. Its the last one cooked the other...

I buy those at GFS . Usually slice thin and use on sandwiches , or thicker and heat in some stock for knife and fork . I thought about smoking , but something about that says no . I would think you go to long , and it will come apart . It's whole muscle pressed together and probably water bath...

It has been a while smokers! I got an 18lb bird going in Saturday for a 1:30 eat time. I have smoked a few birds but I wanted to check the temperature of any advice. I am brining starting Thursday night, then stuffing cavity with aromatics, herb butter rub and cooking at 225F. Any tips or...