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If there weren't enough turkey posts... Here's one more!

up-in-smoke90

Newbie
17
10
Joined Sep 13, 2013
Brined this 15 pounder for 24 hours and slapped it on the smoker with apple wood. The first picture is when it was put on and the second is about 3 hours later!
 

nc cue

Fire Starter
56
11
Joined Jul 21, 2012
Your pictures aren't showing up. Maybe it's just me? In any event, I'm also doing an applewood smoke today. Good luck on yours!
 

up-in-smoke90

Newbie
17
10
Joined Sep 13, 2013
Yeah I saw that, I guess that's what I get for trying to post from my phone lol. You going low and slow or high and fast?
 

up-in-smoke90

Newbie
17
10
Joined Sep 13, 2013
Just pulled it off the smoker and it read in at 165 in the breast and a little over 170 in the thighs. Here's some Q-view for you guys!


Lost a wing on the way out of the smoker


Rear view and the missing wing


Front


Side view



Top view!

Can't wait for tomorrow, I've been 'stinking' up the dorm with this delicious turkey smell!
 

trikefreak

Smoke Blower
139
14
Joined Nov 21, 2013
Looks great! I'm doing my first brine/smoke in the morning, hope it turns out anything like yours did.
 

up-in-smoke90

Newbie
17
10
Joined Sep 13, 2013
 
Looks great! I'm doing my first brine/smoke in the morning, hope it turns out anything like yours did.
All I did was brine it and rub it with a little chili powder, paprika, and some bird spice(thyme, rosemary, and sage). Put a little olive oil over the skin so it would brown and then let it sit until I checked it with a thermometer. 
 

rdknb

Master of the Pit
OTBS Member
SMF Premier Member
3,879
50
Joined Jan 23, 2010
Looks very good, well done
 

trikefreak

Smoke Blower
139
14
Joined Nov 21, 2013
I did the salt & sugar, and then added some powdered garlic and onion, some cheyenne pepper, and some chopped jalapenos. I am "hoping" to have a little kick to it, I'm not a fan of sweet foods. Not sure about the outside, still reading up what folks are doing. But, I'm leaning towards some cajun spices :)
 

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