So last week I'm digging deep in the deep freeze and found a 12 lbs. Turkey we acquired during this last holiday season - Figured that would be my Sleet day smoking project. After thawing this bird out I keep my prep simple since I'm going to rotisserie it. Just gave the bird a quick rinse, dried it off and injected it with Tony's Jalapeños Butter injection, Covered the outside with a nice sugar based rub and into the smoker!
Oh, it's 22° outside while I"m doing this too so I guess I still like playing in the elements :)
How it started ...
Set the ol' Yoder on 320° with the hopper filled with Apple blend pellets and let the Rotisserie do it's thang!!!!!
2 hrs & 20 min later: How it's going ...
And for the umpteenth time I've done this - once again, the little "pop it" that tells you when your turkey is done doesn't "pop" by the time I pull the bird. I always pull these when the deep part of the breast meat reaches 160° - Don't trust the pop it (well, at least it will be done - really done!)
Another really good bird. I love using the rotisserie and I highly recommend spinning all birds including turkeys.
Turkey is not just for the Holidays!
Oh, it's 22° outside while I"m doing this too so I guess I still like playing in the elements :)
How it started ...
Set the ol' Yoder on 320° with the hopper filled with Apple blend pellets and let the Rotisserie do it's thang!!!!!
2 hrs & 20 min later: How it's going ...
And for the umpteenth time I've done this - once again, the little "pop it" that tells you when your turkey is done doesn't "pop" by the time I pull the bird. I always pull these when the deep part of the breast meat reaches 160° - Don't trust the pop it (well, at least it will be done - really done!)
Another really good bird. I love using the rotisserie and I highly recommend spinning all birds including turkeys.
Turkey is not just for the Holidays!
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