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Cooking turkey in a smoker temp?

Discussion in 'Off-Topic Discussion' started by MS22, Nov 27, 2019.

  1. Nov 28, 2019 at 6:49 AM
    #31
    Rubberdown

    Rubberdown Spilling my guts here.

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    Good luck on the turkey! I put mine on at 2am.... hopefully it turns out good! Lots of hungry folks showing up to eat one way or another.
     
    MS22[OP] and classiccat like this.
  2. Nov 28, 2019 at 7:05 AM
    #32
    classiccat

    classiccat New Member

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    Happy thanksgiving guys!

    and for your amusement, I fit a whole bird (10# brined) into my 18” kettle...banked lump charcoal with some hickory that I had on hand.

    I had to prop the lid with foil to clear the bird :rofl:

    Grill is holding steady at 330 and breast temp is at 130 after 90mins.:thumbsup:
     
    MS22[OP], BravoDeltaRomeo and RLHULK like this.
  3. Nov 28, 2019 at 7:35 AM
    #33
    RLHULK

    RLHULK Too many gamma rays in all that BBQ smoke.

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    MS22[OP] and classiccat like this.
  4. Nov 28, 2019 at 8:00 AM
    #34
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    Thanks. I believe answers have been provided.
     
  5. Nov 28, 2019 at 8:17 AM
    #35
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

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    All good answers.
    Wouldn’t go lower than 250 (at the grate). Dry rub under the skin.
    160° breasts, 175-180° thighs. Buy good thermometers and trust them.

    REST THAT BIRD in foil, a towel, and old cooler for an hour. Minimum. Pour a drink and enjoy your family (or hiding from them). :D
     
    MS22[OP], JMB and classiccat like this.
  6. Nov 28, 2019 at 2:19 PM
    #36
    MS22

    MS22 [OP] New Member

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    Thank you all for the tips and advice I ended up doing the spatchcock method with some apple and cherry chips. Have a wonderful Thanksgiving :)20191128_150028.jpg
     
    classiccat, Aerindel and JMB like this.
  7. Nov 28, 2019 at 2:36 PM
    #37
    JMB

    JMB Not new, just a little old.

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    Looks good
     
  8. Nov 28, 2019 at 3:41 PM
    #38
    Aerindel

    Aerindel New Member

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    Looks great. I don't do mine until sat. Everybody is working today.
     
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  9. Nov 28, 2019 at 4:24 PM
    #39
    MS22

    MS22 [OP] New Member

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    Thanks it turned out delicious
     
    JMB[QUOTED] likes this.
  10. Nov 28, 2019 at 4:29 PM
    #40
    GREENwithENVY

    GREENwithENVY New Member

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    Working on it!
    I dry-brined the turkey for 2 days. Started the smoker at 225 Hi Smoke (Camp Chef) for two hours and then moved it to 350. Checked it every hour with an instant read thermometer (must have because time doesn't mean squat in a smoker). When I was at 157F, I started taking temperatures until I was close to 165F. Removed the turkey and let it rest for 30 minutes. Super good - the low temp, hi smoke setting gets a good smoke flavor and moving to 350 crisps up the skin...if you leave it at 225, you run the risk of rubbery skin.
     
    MS22[OP] and JMB like this.

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