Search results for query: smoked turkey

Hey yall, I am pretty new to smoking meats. I recently did a pre-Thanksgiving trial of Jeff's Smoked Maple BBQ turkey recipe and it turned out amazing. Has anyone out there tried this recipe with just a turkey breast? And would anyone have any recommendations on modifying time or temperature...

...the label says "Containing up to 18% of a solution of Turkey broth ect ect." Is brining now out of the question? I have really been wanting some smoked Turkey breast like I used to get in TX (or at least close) but now wondering if what I bought was a waste of money. Any help would be...

Oh man, it makes the best pot roast you'll ever eat. I don't much care for traditional holiday meats (turkey and ham) so I've taken many a packer and a huge foil pan and made brisket pot roast for the fam to go along with their poultry and pig. pot roast, beef stewing meat, IMO it can do...

...North there wasn't much meat smoking, but my Dad always used a Charcoal Grill he built on cinder blocks and huge grates I think he had made, not sure. Ironically in the 60's he worked in Brooklyn NY in a place called "Premier Smoked Meats." They cold smoked, very big place, Smoked Turkey , etc.

My Concern is salt content. EX: I water bath a smoked ham a few times changing out the water to lower the salt. before cooking; Guess? Its Yur choice ? My best Grilled turkey was a free range fresh turkey. It was stuffed. No brining: Just on a rack with apple juice below it. Basting after 2...

I smoked and chilled a turkey breast and was thinking about running it through meat slicer for sandwiches. I've never done this before... Any tips to ensure successful slicing? Many thanks!

I not a turkey fan but I do liked it cured. Used Pop's low salt. Seasoned with Jeff's Texas rub and it really came through. Smoke tubes have been kicking my butt and gave up on this one. Really did not need it as had a really nice smoke flavor. Smoked at 250 for two hours than finish at...

I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here.  These recipes are well-received and deserving of a WIKI entry. Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles 1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion...

A friend loves smoked turkey legs. He picked up a package of 3 a week ago and dropped them off asking if I could smoke them for him. We’ll I’ve never done them before so I did a search on the Forum and found Jeff’s Maple Butter Smoked Turkey Legs so I said why not. I started by brining them...

You tube : Mad backyard . has many videos, whatever yur looking for I like him due to being simple and explains why !? He knows his stuff! Back in the day, I cooked in over a half dozen restaurants, some solo. He makes sense to me !, Not a BS wantobee. Smoking is a new thing for me. I have...

Love the way that turned out Wayne. Would love to try that. I think a big hot turkey sandwich would be like heaven with the smoked and peppered breast David

I love smoked turkey breast but all I can find at local grocery stores are full of nasty solution. Any ideas on where to get breasts that aren't full of that solution junk? I'm in South Carolina.

A while back I posted that I had scored these turkey wings and got some advice here from the cooks. I ended up bagging them up and freezing them as we went through a period of ice, snow and arctic temps. When the weather warmed up recently I decided to go for it. My head was spinning a bit on...

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...

looks great! I like the meat salads. I found some smoked turkey breast in the freezer a bit a go and did a similar salad. Nothing wrong with a late night snack!

Hello, so I've been smoking since late summer last year. Seems all my smokes take much longer than the recipe calls for. My smoker, small Pit Boss, does fluctuate temp, but I think that's normal. I have used a probe to check the temp of the smoker and it's consistant to what the smoker temp...

Replace the ham with turkey…recipe goes either way I typically use 1 lbs of ham or turkey for this recipe https://www.smokingmeatforums.com/threads/double-smoked-ham-salad.306064/

Mrs Okies family does not like smoked poultry. Yeah, I know. But I'm looking for seasoning ideas ? We're wet brining the turkey, which may be enough seasoning.

Wife had some ground turkey that needed to used so we're have smoked turkey meatloaf and stuffed peppers. Not a fan of the ground bird and hopefully the Eagles won't look like turkeys on the field😆 Keith

Oh I know how that goes. I smoked a Turkey breast a while back and it was a late dinner…. I totally misjudged the cook on that one