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Man I really don't need another activity to get into but everytime I see the stuff you guys posts in here I really want to get a smoker and try this. That turkey looks amazing Ack
Ack - you smoking your bird with cheesecloth again? I will be smoking my bird and wanted to try cheesecloth to keep it from looking so dark, just gotta find out what grade to buy.
Yes sir, I will be removing the cheesecloth in the last 45 mins or so to try and crisp up the skin more. I will be doing a 24 wet brine starting tonight
Do you soak the cheesecloth in butter before smoking or just baste the turkey as you go? I would like to baste but it is supposed to be a high of about 25 degrees on Thursday so I am trying to avoid opening the smoker often because the cold temp outside will not help me at all.
I always dry brine and turkey comes out flavorful and moist. I think it is much easier than a wet brine.
Do you soak the cheesecloth in butter before smoking or just baste the turkey as you go? I would like to baste but it is supposed to be a high of about 25 degrees on Thursday so I am trying to avoid opening the smoker often because the cold temp outside will not help me at all.
I always dry brine and turkey comes out flavorful and moist. I think it is much easier than a wet brine.
I usually baste the cheese cloth, I have always done dry brine in the past, trying something different since I loved the brining of the chickens so much
I will be smoking 2 small turkeys, one in my 14.5 WSM and one in me MES, I just hope I don't have any issues with holding temps with the cold weather coming on Thursday.
My family hates turkey lol, so I'm doing chicken on the traeger.
So far I've done chicken, burgers, and chicken wings. All were out of this world, very happy with the purchase. Going to smoke a pork belly for bacon on Sunday, looking forward to that!
The smoked turkey came out fantastic and was my best one yet of the 4 that I've done. The new smoker performed perfectly even though it was 20 degrees outside. Here's an hour and a half in, beautiful color
And rotated, I applied foil to the wings and legs to prevent burning.
And the finished product
I ended up injecting again, however I did a different method than my usual butter and wine. I simmered the butter with fresh garlic, rosemary, sage and thyme, and then injected the liquid after it cooled. I put the garlic and herbs that I strained out into the onion that was inserted into the cavity before cooking.
This by far was the juiciest and most flavorful turkey that I've made by far, the skin crisped up very nicely as well. It was a huge hit, even with people who didn't care for the smoked flavor last year.
That is a nice bird! I would eat some right now. Did you use cheesecloth, it looks like you didn't? What temp did you smoke it and and how long did it take you?
Smoked with Pecan wood, I think I used too much wood but overall it was good. My goal was to smoke it at 250 degrees but I have a hard time keeping temp because how cold it was outside.
That is a nice bird! I would eat some right now. Did you use cheesecloth, it looks like you didn't? What temp did you smoke it and and how long did it take you?
Nope, no cheese cloth this go round, wanted the rub to stay on and the skin to crisp so I tried it without. Smoked at 300 took exactly 5 hrs
10-23-2018 | 11:54 AM
I also used the onions and garlic that were stuffed inside the bird
