• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

New smoker from NM

nm smoker

Joined Dec 27, 2016
Greetings from the Four Corners area of NM.  I bought a new smoker at Thanksgiving and learning to use it.  So far I've enjoyed Chicken, Turkey, Ham, Brisket and Bacon; all were delicious.  Gonna do a pork loin later in the week.

I've noticed that the brined meats seem to cook much faster than most of the recipes I'm following, any suggestions?   Example, brined the turkey for 16 hours then smoked it at 250 degrees and it was done in less than 3 hours.  I followed the recipe and it said it would take 6 to 7 hours.  Skin was rubbery but the meat was perfect.  Am I doing something wrong?  


Master of the Pit
SMF Premier Member
Joined Feb 7, 2015
Welcome to the forum!  I've only smoked brined turkeys, and they have been about 12lbs.  All took 3 hrs or less at 275-300.  I don't think your doing anything wrong.  



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Welcome aboard!

Glad to have you with us!


Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.