New to the forum and Turkey Smoking

Discussion in 'Roll Call' started by scottydog, Dec 16, 2010.

  1. scottydog

    scottydog Newbie

    I am new to this forum, but not totally new to smoking. I have an upright brinkman charcoal type smoker and have had great success with brisket, ribs and wings. I am taking my first stab at turkey breasts tomorrow. I have family coming for lunch Saturday and thought I would get the birds done ahead.

    I have looked at several recipes and the link to Smoking Meat.com with Jeff Phillips and feel I am ready. Pland to brine the birds overnight and smoke tomorrow afternoon.

    Does anyone have any last minute advice?

    Thanks and BTW, this is a very helpful forum...
     
  2. coacher72

    coacher72 Smoking Fanatic

    My only advice would have been to use a brine, but you already planned to do that. There have been many posts here on this subject that you might research to see if there is anything that might help you out.

    Good luck
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Dry them up good after rinsing the brine off then and hit them good with some rub and smoke away. I really like apple or cherry with poultry

    Good luck
     
  4. hambonebbqsmoker

    hambonebbqsmoker StickBurners

    Used 1/2 block of butter and limo pepper in side with some of your rub make your on sauce it will give it moister. May add some Capt Morgan?
     
    Last edited: Dec 16, 2010
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    hello, and welcome to the SMF. In general, i think you have a good plan. I moved your thread to roll call so that others can welcome you too. It's all good my friend.
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    Ill add my 2 cents to the good advice already posted.

    Yes, pull it at an internal temp of 160° , foil tightly and wrap in a few towels, rest for about a half an hour, unwrap and rest 15 more minutes before slicing.

    The temp will creep up to 165° during the rest

    Brining, I always just use the tap water

    • Water to salt ratio is 1:16 or 1 cup of Kosher salt per gallon of non-chlorinated water.

    • Sugar reduces the the taste of the salt, use the same ratio as the salt.
    • Whole Birds brine for about an hour a pound.
    • Breasts no more than 5-6 hours
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    Welcome to SMF, Glad to have you with us.
     


    This is the place to learn, lots of good info and helpful friendly Members.
     


    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]
     
  9. dogcop1us

    dogcop1us Smoke Blower SMF Premier Member

    Welcome to the forum.
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Welcome aboard friend [​IMG]
     

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