I am going to attempt at Smoking a turkey this year. Probably around 12lbs.
do I follow the same "baking instructions" as a smoker, or should I adjust and do lower temp for longer?
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I am going to attempt at Smoking a turkey this year. Probably around 12lbs.
do I follow the same "baking instructions" as a smoker, or should I adjust and do lower temp for longer?
https://amazingribs.com/tested-recip...dapted-cookingQuote:
Originally Posted by fly boy
Quote:
Takes. After defrosting, preparation takes about 1 hour, and cooking a typical 18 pound bird will take about 3 hours at 325?F, more than enough for 8 people
I smoke a bird every year in addition to my fried bird.Quote:
Originally Posted by fly boy
Brine your bird for at least 12 hours. 24 hours is ideal. If you don?t brine the bird it will be extremely dry. After you brine your bird rinse it very well inside and out. This is crucial, if you don?t rinse it thoroughly it?s going to be extremely salty.
I cook my birds at 350 in the smoker. I don?t cook by time I cook to temperature and use a leave in thermometer to monitor the temp throughout the cook. Use a light wood like Cherry or Apple. Mesquite will ruin it and Hickory is even a bit heavy for Turkey.
Spatchcock your bird. You can lookup the process online. When I first smoked a turkey I didn?t spatchcock it and could never get it to cook evenly. By the time the dark meat was cooked the white meat was extremely over cooked and dried out. When I learned to spatchcock it changed everything and my birds now cook very evenly.
If you like crispy skin rub the bird down with a mix of butter and vegetable before you put the rub on. I usually rub a mix of dry rub and butter under the skin as well. I?ve tried injecting my smoked birds and haven?t seen much of a benefit to it personally.
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The only suggestion i'd change from his very good one is, try mayo instead of butter. You'll get a slightly crispier skin that doesn't get rubbery a day or two after. That's if there's any skin left ;)Quote:
Originally Posted by BigDee
reverse searing steaks!, gonna go find a foot thick tbone, and throw it on the WSM.
I?ve heard this from many people but I loathe mayo so I refuse to do it.Quote:
Originally Posted by Great-Kazoo
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Not only do i loathe mayo, mustard falls under the same banner. BUT......................A well versed / experienced chef said go ahead try it and tell me what you think.Quote:
Originally Posted by BigDee
The mayo like mustard as a base works very well for that binder to adhere your dry seasonings. When it's ready to serve one would not believe, unless you mentioned it, you used mayo to get that crisp skin. Same for mustard on say ribs, brisket etc. That mayo or mustard flavor for some reason doesn't exist on the finished product.
Speaking of i threw a slab of st loius style pork ribs on around 11. finally foil wrapped about 45 min ago. Will open and sauce around 5:30
Time for 5lbs of drum sticks to get theirs in the Pit Barrel Cooker...
http://i64.tinypic.com/rmqjpj.jpg
Pork butts and collards
^nice