6am Thanksgiving morning- Time to smoke the bird

[mcgray73]

Wish me luck! First time brining a turkey and trying a new dry rub. The turkey is in the smoker and cooking as I type this. I'l take pictures as we go and let everyone know the consensus from the family. Wish me luck! Happy Thanksgiving everyone!!!

turkey 001.jpg

• mcgray73
• Nov 22, 2012

turkey 002.jpg

• mcgray73
• Nov 22, 2012

turkey 003.jpg

• mcgray73
• Nov 22, 2012

 

[smokeringred]

Lookin' good. I've got mine on the grill as well... I usually brine mine, but usually only rub butter on the outside. But this year I'm trying a dry rub as well. Remember, there's no advantage to cooking turkey on a smoker low and slow. You can kick that temp up to 250-300. It will give you a better skin on the outside.

IMG_0002.JPG

• smokeringred
• Nov 22, 2012

 

[kenny willis]

good luck, looking good so far

 

[mcgray73]

4 hours in and we are at 150 degrees internally. Slow smoking at 225 degrees. Adding a ham to the mix now.

turkey 006.jpg

• mcgray73
• Nov 22, 2012

turkey 007.jpg

• mcgray73
• Nov 22, 2012

turkey 004.jpg

• mcgray73
• Nov 22, 2012

turkey 008.jpg

• mcgray73
• Nov 22, 2012

 

[jarjarchef]

Looks great...

 

[mlrtime]

looks good mine went in my mb xl at 6:30 at 325 hope it finishes.

 

[mike johnson]

looks good and good luck.

 

[mcgray73]

Turkey and ham were a great success! Ham was a little over cooked, but edible. Turkey was the best I have ever eaten. The wife doesn't like turkey and she ate quite a bit of this one.

 

[kathrynn]

Looks yummy to me! Glad things went well.