Thanksgiving...Guess What?

[smashtoad]

Guys, I am determined to smoke a turkey this Thanksgiving, as most of us will I'm sure. I've gotten better with the SN, and have made some great chicken...like the best grilled chicken I've ever had....the stuff was unbelievable.  You guys are awesome.

I have done some searching and am having trouble finding a comprehensive tip guide to smoking a whole bird.  If any of you guys would have some basic tips I could use, I'd appreciate it.  I hope to buy the Maverick soon...but I'm not sure I'll be able to.  We just moved and have been hemorrhaging money.

If I do not have an "in-side" the bird thermometer by Thanksgiving, is this task going to be as hard as I think it will?  I don't want to cook this bird one minute longer than I have to.  I have the DG-099 (I think that's the number).

Peace 

[1luckytexan]

you can get dial-type meat thermometers fairly cheaply - they work but are a little slow (test any/all therms in boiling water after purchase and at the beginning of BBQ season every year. depending on your altitude, should read within a coupla degrees of 210*F or so, testing in melting ice is also not a bad idea. , 32*F))

I like this instant read therm (takes about 2 seconds - cheaper than thermoworks and uses common batteries); www.amazon.com/Taylor-Digital-Thermocouple-Thermometer-Folding/dp/B003V8A20Q/ref=sr_1_50?s=kitchen&ie=UTF8&qid=1446836893&sr=1-50&keywords=taylor+instant+read+thermometer

(part of the description is wrong - it uses easily-found AAA batteries, not some weird battery)

Turkeys are fairly inexpensive starting this time of year so, you might try practicing on one or 2 before committing to doing one for an important family event. If it works well, you can always freeze some or share with neighbors/coworkers etc.

[smashtoad]

Thanks brother. I appreciate the info. I think I'm just gonna go ahead and scoop up the ET732.  Once I do this turkey, the wife is gonna want ribs, and I'm a huge ham fan, so I might as well get rolling right.

[1luckytexan]

a few other thoughts, brined /treated/injected turkeys will cook a little faster than 'natural'. If you get natural, you might investigate brining it yourself.

Don't be afraid to keep the smoke going the whole cook. pecan or a fruitwood would be my choice. They aren't crazy strong and you'll be cooking at a higher temp so, the meat isn't exposed to the smoke overnight or anything. AND, there's a skin on it.I probably would cut back if I used hickory.

You could experiment with icing down the breast with a quart bag of icewater for 20-30 minutes before Q-ing. helps to even out the cooking speed to get the dark meat done without the breast turning into jerky. Brining will help with that too.

I had trouble with the SN overcooking the legs of the turkey - I'll know if I can avoid that after Sunday when I smoke a bird. The guys here are very helpful. I'm more comfortable with my old pit and butts and briskets.

never stop learning!

[whiskeycharlie]

Smashtoad,

With turkey it's important to rely on a good thermometer. The reaction of certain smokes on turkey/poultry meat can turn the meat pink. This is good, it's supposed to happen; however, if you're not using a thermometer, you can overcook the bird trying to "cook" that darn pink meat!

Following up on 1luckytexan: plum is my favorite wood for turkey, cherry is also excellent.

Respectfully submitted,
Whiskey Charlie

[whiskeycharlie]

man you got me thinking about ham!
look for a "fresh ham", that's the hog's hind leg, but it hasn't been cured or smoked. brine it, smoke it with hickory or pecan, maybe a little fruitwood for the last hour or so, hog heaven!

[ncsmoker]

Wow we are talking about two of my favorite meats to use with the SN. Most grocery store turkeys are brined so check the labels. I go for a 15-16 lb. bird and figure smoking it at 300-325 for about 6 hours. My favorite wood is cherry, I smoke the bird the entire time it is on the grill. As one of my friends above said the meat will be pink but please go by the temp and not the color, the meat will be firm not flabby as when you put it on. During the year I do turkey breasts at about $1.65 a pound they can't be beat. Besides the ET732 I also always check other parts of the bird with this instant read thermometer www.amazon.com/Taylor-9842-Commercial-Waterproof-Thermometer/dp/B00009WE45/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1410828885&sr=1-2&keywords=Thermometer+instant+read

Now for making fresh hams into delicious smoked hams, yum, yum. Right now I have 2 hams in the frig getting ready to cure and smoke. Please study the procedures on curing before taking on doing this. I will gladly give my curing instructions to anyone that wants them. Just don't want anyone to get sick. Curing will take 8-15 days depending on the size of the fresh ham. Smoking will take 10-14 hours at as low a temp as you can get your grill and SN to go usually about around 180 is where I can go, you will start with four lit coals and the vents nearly closed. Then smoke it with your choice of woods till it reaches 160 for a fully cooked ham that you can just slice and eat.

Have fun and enjoy your endeavors.

Tom

[smashtoad]

You guys are awesome.

[1luckytexan]

Nov 8, 2015 0:37:57 GMT -5 whiskeycharlie said:

man you got me thinking about ham!
look for a "fresh ham", that's the hog's hind leg, but it hasn't been cured or smoked. brine it, smoke it with hickory or pecan, maybe a little fruitwood for the last hour or so, hog heaven!

hams may be a better option this year than turkey for some folks - had to thin the turkey herd due to avian flu so, prices may be up. Most stores use the birds as loss-leaders so, if you shop carefully, it may be OK.

[ncsmoker]

Here is a recent article Oct. 30 on the avian flu and how it will affect T-day. www.jsonline.com/business/despite-avian-flu-supplies-of-eggs-and-frozen-turkeys-are-expected-to-meet-holiday-demands-b99609780-342515231.html

Tom

[ncsmoker]

Well as I said I had two hams waiting to be cured here is the first with the needed things. The brine, trimmed ham and injector. This ham weighed 16.6 lbs. The other I don't show weighed 18lbs. I trimmed about 2.5 lbs. of skin and fat off both of them.





Tom

[ncsmoker]

Hi guys just got the grocery ads for here in NC. Turkeys will be around $.50 a pound here. Hope you will find them the same where you live. NC is the second largest producer of turkeys so don't know if we get a break in price or not.

Happy T-day

Tom

[lipperj]

yes, your price is about 40% lower than here in Ohio

[smashtoad]

Ok...so here's the plan...scold me for glaring omissions.

• I'm going to dry brine this 10lb bird (under the skin) for three days.
• Got the Maverick732.  1/4" hole for the probe wires.
• Foil bottom grill except for area under the SN (I love this idea...seems like a great way to help regulate temps).
• Full SN, 15 coals in chimney. 
• Top vent 100% open, use bottom vent at 100% until temp is about right, then back to about three to four holes.
• Bird breast up, breast towards the SN.  Cherry to smoke.
• 250F grill temp good?
• Check every hour to 90 minutes, keeping ashes cleared and water full.  Once the sides clear, fill with coals as needed and if temp begins to drop.

Sound like a good rough plan?  I know this bird is small...what kind of cook time do you guess?

Thanks fellers.

[1luckytexan]

I'd be tempted to get the temp closer to 275-300. And I might foil the drumsticks, or the lower half of them, for 1/2 the cook. And I would put a bag of icewater on the breast for 20 minutes befor q-ing. Use flavor wood for the entire cook time.

but, I doubt just going for it like you plan would be a big problem. As mentioned elsewhere by ncsmoker - smaller birds may have tendency to dry-out more. Yes, brining will mitigate some of that, but 250 is gonna delay getting the bird out of the pit and increase the amount of time for moisture loss.

if the temp probe is in the thigh - cook to 170-175. the breast should be a little lower. , bring the bird in and rest it under a foil tent for at least 45 min. 1 hour minimum for a larger bird.

10 lb brined bird might cook in 3 hours? depends on the temp you choose.