Smokin' a Turkey

Discussion in 'General Discussion' started by geds, Nov 20, 2011.

  1. geds

    geds New Member

    Joined:
    Mar 27, 2011
    Messages:
    3,706
    Alright, it's that time of year to put a bird on the smoker. Before I do it this year I figure I should ask some of the TFF chefs for suggestions. I plan to smoke a 9 lb breast rather than the whole bird. I have a Brinkman smoker with a separate fire box.

    Thanks and Happy Thanksgiving!
  2. jack404

    jack404 Former Guest

    Joined:
    Jan 11, 2010
    Messages:
    17,592
    Location:
    Australia
    i use the easy wider's you can lay one one strip and gum the edge , then lay doiwn another strip and double the width , keep going until you have enough to roll your turkey ,

    but how you gonna light it ??
  3. geds

    geds New Member

    Joined:
    Mar 27, 2011
    Messages:
    3,706
    I was lookin' for ZigZag papers, but couldn't find any this size!...;)
  4. JLA

    JLA Well-Known Member

    Joined:
    Feb 26, 2007
    Messages:
    18,271
    Location:
    Heart Of Texas
    Turkey breats are easy on the smoker. Careful, they dont have any fat aside from the skin if its still there.. I wrap mine with thick strips of bacon and smoke til its done. I use those little red button popper thingys to tell me when its done. works perfect.

    If I smoke a whole turkey I have the wife rub him down with garlic butter real good and then i just smoke him in a shallow pan until the button pops up.
  5. geds

    geds New Member

    Joined:
    Mar 27, 2011
    Messages:
    3,706
    Is there a rule of thumb for how long per lb?
  6. JLA

    JLA Well-Known Member

    Joined:
    Feb 26, 2007
    Messages:
    18,271
    Location:
    Heart Of Texas
    depends on temp. Thats why i use them poppers. And chek it every 30 minutes or so.
  7. Clipper

    Clipper Active Member

    Joined:
    Mar 21, 2010
    Messages:
    686
    Location:
    Amarillo, TX
    I keep the temp around 250 in my smoker, use a meat thermometer. Breast is probably going to be dry unless you "lard" it with something. It may take up to 8 hours, depending on your smoker.

    ks
  8. JLA

    JLA Well-Known Member

    Joined:
    Feb 26, 2007
    Messages:
    18,271
    Location:
    Heart Of Texas
    I use an offset barrel smoker, keep the temp around 250-275, and most turkeys, 15-20 pounds, are 'popped' around 4 hours. I keep a pan of water at the firebox outlet for moisture, which also helps reduce cooking time. Which is the trick with turkey, the faster you can get it to cook without burning it, the more moist and tender the meat will be.
  9. Fast Forward

    Fast Forward Member

    Joined:
    Jul 16, 2011
    Messages:
    669
    Location:
    Chaska Minn
    I understand they become soggy and hard to keep lit
  10. geds

    geds New Member

    Joined:
    Mar 27, 2011
    Messages:
    3,706
    Do you use a rub or basting while cooking?
  11. JLA

    JLA Well-Known Member

    Joined:
    Feb 26, 2007
    Messages:
    18,271
    Location:
    Heart Of Texas
    depends. Normally Ill have the wife make up a garlic butter rub and Ill inject it into the bird as well as rub it all over the skin and under the skin on the breasts.

    I dont much care for dry rubs on poultry. Basting works far better. But i do sometimes sprinkle a bit of seasoning around the outside for a tasty crust. Again it just depends on whats gonna be served with it.
  12. JLA

    JLA Well-Known Member

    Joined:
    Feb 26, 2007
    Messages:
    18,271
    Location:
    Heart Of Texas
    The wifes garlic butter rub tho, will actually help the skin brown in the oven. My kids always eat the skin off the wifes baked chickens and turkeys.
  13. geds

    geds New Member

    Joined:
    Mar 27, 2011
    Messages:
    3,706
    I found a similar recipe on the web and that sounds like the route I'm going with. Do you use fruit wood?
  14. JLA

    JLA Well-Known Member

    Joined:
    Feb 26, 2007
    Messages:
    18,271
    Location:
    Heart Of Texas
    Pecan or Mesquite
  15. reynolds357

    reynolds357 Former Guest

    Joined:
    Oct 24, 2011
    Messages:
    707
    Location:
    Georgia
    That is too simple. You have to put some kind of complicated formula or something into it.:D
Similar Threads
Forum Title Date
General Discussion Smokin' Apr 3, 2004
General Discussion So, turkey today.... Nov 30, 2013
General Discussion oil less turkey fryer Jun 4, 2013
General Discussion Turkey hen May 6, 2013
General Discussion HAPPY THANKSGIVING all you turkeys, so what's for dinner? Plans? Travel? Nov 21, 2012

Share This Page