1. 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.


Discussion in 'Poultry' started by smokerlover, Feb 3, 2007.

  1. smokerlover

    smokerlover Smoke Blower

    I'm about to do my first turkey for the Superbowl. At what temp (of the bird) should I quit adding smoke? Also - should I put a rub on the bird? I soaked it in a brine mix with garlic, soy sauce, pepper flakes, etc. I'm planning on using hickory chunks and I have an electric smoker.

    Thanks in advance.
  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    turkeys seem to absorb a lot of smoke. smoke lightly up to 140*. Be sure and keep the smoke light or you can oversmoke it easily IMHO.
  3. cheech

    cheech Master of the Pit OTBS Member

    If you have the choice use apple. It is a lighter wood and a turkey can handle a good apple smoke.
    Be careful with mesquite wood, it can take over and be a bit overpowering
  4. smokerlover

    smokerlover Smoke Blower

    Thanks guys.
    What about a rub? Do you suggest a rub or justcoat the outside with butter or olive oil? One more question - My smoker is an electric bullet type. Should I put the turkey on the top rack or 2nd rack, closer to the heating element?

    Thanks again everyone!
  5. ultramag

    ultramag SMF Events Planning Committee

    I always use a rub on my yardbirds smokerlover. I even try and get some up under the skin the best I can.
  6. deejaydebi

    deejaydebi Legendary Pitmaster

    I don't rub Turkey but I sprinkle it with garlic, onion, cajun spice, salt