- May 9, 2020
- 242
- 387
I used to work at Super Smokers BBQ in St Louis and the absolute best turkey I’ve ever had was smoked and then fried. This was about 25 years ago. I’m trying to figure out the best way to go about this.
I’m thinking about smoking the bird for 2 hours at 225-250, then finish in the turkey fryer. Everything says 3-3.5 minutes per lb at 350°. The smoke will bring the outside temp up though. I’m thinking about bringing the whole bird to 160° IT and not go by the time alone. It’s a 18 lb turkey.
It will be injected and rubbed with a Cajun mix. Anyone have any experience with this kind of cook? Any suggestions are greatly appreciated.
I’m thinking about smoking the bird for 2 hours at 225-250, then finish in the turkey fryer. Everything says 3-3.5 minutes per lb at 350°. The smoke will bring the outside temp up though. I’m thinking about bringing the whole bird to 160° IT and not go by the time alone. It’s a 18 lb turkey.
It will be injected and rubbed with a Cajun mix. Anyone have any experience with this kind of cook? Any suggestions are greatly appreciated.