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New to the forum and Turkey Smoking

scottydog

Newbie
1
10
Joined Dec 16, 2010
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...
 

coacher72

Smoking Fanatic
371
14
Joined Mar 16, 2010
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
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
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
 

hambonebbqsmoker

StickBurners
11
10
Joined Jan 20, 2010
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:

richoso1

Legendary Pitmaster
OTBS Member
SMF Premier Member
8,433
39
Joined Jun 21, 2007
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.
 

sqwib

Smoking Guru
OTBS Member
5,963
1,022
Joined Sep 25, 2007
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
 

beer-b-q

Epic Pitmaster
OTBS Member
10,102
39
Joined May 1, 2007
 

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
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
61
Joined Oct 17, 2009
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
 

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