Page 1 of 2 12 LastLast
Results 1 to 10 of 12
  1. #1
    Platinum Member DennisArrow's Avatar
    Join Date
    Jul 2003
    Posts
    766
    Location
    Sugar Valley, Ga
    Tractor
    Iseki TL 2300, Kubota RTV, Kubota B7610

    Default Turkey Smokin Away

    Usually, we have a 12 to 14 pounder; but this year as I am cravin some fresh white bread, lots of mustard, and salt/pepper left over sandwiches am doing a 20. Kinda cold and windy here in N.W. Ga on top of the mountain so I guess I should plan on stokin the charcoal and wood till late tonight. Usually, we do this the day before and then serve the bird cold. Folks hoot and holler for not only seconds but more and more...........

    In the past have always used Sweet Gum for the wood. Gives a very red/brown color to the bird externals with a sweet taste in the meat. Did a chicken a couple of weeks ago with hickory and got the typical darkish brown color with the hickory taste......HMMMM....what to do??????....have a few hours of cookin in the foil to get the temp up before I uncover it and begin the smoke..........God bless......Dennis

  2. #2
    Super Star Member 2LaneCruzer's Avatar
    Join Date
    Nov 2011
    Posts
    10,936
    Location
    Oklahoma
    Tractor
    John Deere LX172

    Default Re: Turkey Smokin Away

    Quote Originally Posted by DennisArrow View Post
    Usually, we have a 12 to 14 pounder; but this year as I am cravin some fresh white bread, lots of mustard, and salt/pepper left over sandwiches am doing a 20. Kinda cold and windy here in N.W. Ga on top of the mountain so I guess I should plan on stokin the charcoal and wood till late tonight. Usually, we do this the day before and then serve the bird cold. Folks hoot and holler for not only seconds but more and more...........

    In the past have always used Sweet Gum for the wood. Gives a very red/brown color to the bird externals with a sweet taste in the meat. Did a chicken a couple of weeks ago with hickory and got the typical darkish brown color with the hickory taste......HMMMM....what to do??????....have a few hours of cookin in the foil to get the temp up before I uncover it and begin the smoke..........God bless......Dennis
    I've done a fair amount of smoking, but admittedly very few turkeys. I'm partial to Mesquite, but a little bit goes a long way. I also like Pecan, and for chicken, beef or pork, a chunk of Blackjack adds a nice flavor. I ALWAYS give my birds a nice coating of Butt Rub, best dry rub around, if you don't like your BBQ sweet...or, I have my own rub recipe, that I will be glad to share if you're interested.

    Will be anxious to know how you prepared your bird, time, temperature and what kind of smoker you have. Be sure to let us know how it turns out!
    Have Wings, Will Travel.

  3. #3
    Platinum Member DennisArrow's Avatar
    Join Date
    Jul 2003
    Posts
    766
    Location
    Sugar Valley, Ga
    Tractor
    Iseki TL 2300, Kubota RTV, Kubota B7610

    Default Re: Turkey Smokin Away

    Bought the turkey at the AFB commisary the other day......$1.12 per pound the other day......took perhaps 3 or 4 days in the frig to thaw it and then another after opening it up to get the innards out...............

    This morning rubbed it with a coating of Tony's seasoning/salt stuff......that is pretty much all I ever use as it does penetrate the skin nice...........

    Wrapped it tight in aluminum foil perhaps 3 layers......put a thermometer in the breast.....when this begins to register...perhaps 90 or so will take off the foil layers but leave a "pan" under it for the juice..........THEN THE SMOKE begins.........

  4. #4
    Platinum Member DennisArrow's Avatar
    Join Date
    Jul 2003
    Posts
    766
    Location
    Sugar Valley, Ga
    Tractor
    Iseki TL 2300, Kubota RTV, Kubota B7610

    Default Re: Turkey Smokin Away

    4 hours now.....up to right at 100 degrees......my son and daughter got me one of those new fangled digital thermometer things last father's day.....thought it was a toy; but took it out and really looked at it this morning.....One sticks the probe into the meat and then run a very heat proof wire of perhaps 3' out to the magnetized timer/thermometer/transmitter readout device. This has all kinds of meats so one selects poultry and then when it hits 165 it signals one's remote......Meanwhile one can monitor the meat be reading the device to see how it is doing without opening the smoker. Neato......anyway.........

    Took off the foil and now adding the wood to smoke to the fire........Brinkman smoker that has cooked who knows how many turkeys, chickens, ribs, prime ribs, pork roasts, etc.......Yes, wishing I had one of those yuppie type egg things; but this does me really fine........Plannin on takin a picture to post here the next time I open it up........

    By the way, went down to the fence line and cut a 4" or so gum tree.......I strip off all the little branches and then cut it in 1" slices with the radial arm.....I feed perhaps 4 or 5 slices every 30 minutes or so............

  5. #5
    Super Star Member
    Join Date
    Jul 2011
    Posts
    14,436
    Location
    Yanceyville, North Carolina
    Tractor
    Kubota L4400

    Default Re: Turkey Smokin Away

    Reading all these posts is really making me hungry.
    The PUPIL who does not surpass his Master, fails his Master.

  6. #6
    Member
    Join Date
    Feb 2005
    Posts
    25
    Location
    Sedalia, CO
    Tractor
    MF 1240 with FEL

    Default Re: Turkey Smokin Away

    Smoked a breast last night for a friend who is ill, possible lung and colon cancer. Did it with a simple rub, no brine, hope she and her family likes it. It sure did smell and look good when I pulled it last night.

    I have my turkey sitting in a Jack Daniels- Maple Syrup brine, my first time for this recipe. I'll take it out of the brine tonight and let it air dry overnight in the fridge. When I smoke it tomorrow I'll use some apple and cherry chunks.

    I also need to start prepping yet another turkey for the fryer. This will be my first time in charge of the fried turkey and am looking forward to it. I'm mixing up a Cajun injection for that one. I really enjoy cooking and it will be a lot of work, but when someone says "This is the best [fill in the blank] ever!", it is all worth it.

  7. #7
    Veteran Member SSdoxie's Avatar
    Join Date
    Jun 2010
    Posts
    2,395
    Location
    Cumberland Plateau, TN
    Tractor
    Bobcat CT225

    Default Re: Turkey Smokin Away

    Haven't smoked a turkey yet but will try a small one someday. Today and tomorrow smoker is dedicated to the ham. Start with simple cured ham, no hickory flavored or glazed stuf. Boil up some brown sugar and pineapple juice, inject it. The goes on the smoker for 12 hrs. Use mesquite & apple to start then finish up with Oak.
    Dennis

    CT225 w/7TL QA FEL, 60"tooth dirt bucket, 68" smooth bucket, Pallet Forks, Bale Spear. Hydrualic top llin, QH, 48 RC, 60" tiller, Angle blade, Landscape rake, Carry-all, Post hole auger.

  8. #8
    Veteran Member Mickey_Fx's Avatar
    Join Date
    Aug 2005
    Posts
    1,132
    Location
    Vancouver Wa.
    Tractor
    Yanmar Fx24D, Cub 3204

    Default Re: Turkey Smokin Away

    Turkey is being provided by our DIL so not sure exactly how it will be fixed. As I've done for numerous yrs, a ham is about to go into the smoker. Additionally I've got a batch of home made sourdough rolls in the making. I get a lot of requests for sourdough bread and rolls.

    Getting back to the ham, for pork, I like to use fruit wood, apple, cherry, and such. Good flavor but doesn't over power like Mesquite does sometimes.

    Smoker is home made from double walled SST cabinet. Has worked well for a number of yrs.

    Don't over eat ya hear!
    Yanmar Fx24D,
    Koyker 155 loader,
    RSB-1300 tiller
    Cub 3204, 48" mower
    Bolen 1257 GT with tiller

  9. #9
    Elite Member schoolsout's Avatar
    Join Date
    Feb 2011
    Posts
    4,368
    Location
    Awendaw, SC
    Tractor
    Massey Ferguson 1533

    Default Re: Turkey Smokin Away

    Quote Originally Posted by creekbend View Post
    Reading all these posts is really making me hungry.
    Hungry? They're making me thirsty....smoking is best done with a cold beer or bourbon in hand
    __________________________________________________ _______
    "The greatest shortcoming of the human race is our inability to understand the exponential function." -
    Prof. Al Bartlett

    Any person is entitled to their own opinion, but not to their own facts and outcomes. So one may believe as they will, but will be held accountable by the numbers for their beliefs. At the end of the day, life is a school of probability. Jesse via Jesse's Cafe Americain

  10. #10
    Super Star Member 2LaneCruzer's Avatar
    Join Date
    Nov 2011
    Posts
    10,936
    Location
    Oklahoma
    Tractor
    John Deere LX172

    Default Re: Turkey Smokin Away

    Quote Originally Posted by DennisArrow View Post
    4 hours now.....up to right at 100 degrees......my son and daughter got me one of those new fangled digital thermometer things last father's day.....thought it was a toy; but took it out and really looked at it this morning.....One sticks the probe into the meat and then run a very heat proof wire of perhaps 3' out to the magnetized timer/thermometer/transmitter readout device. This has all kinds of meats so one selects poultry and then when it hits 165 it signals one's remote......Meanwhile one can monitor the meat be reading the device to see how it is doing without opening the smoker. Neato......anyway.........

    Took off the foil and now adding the wood to smoke to the fire........Brinkman smoker that has cooked who knows how many turkeys, chickens, ribs, prime ribs, pork roasts, etc.......Yes, wishing I had one of those yuppie type egg things; but this does me really fine........Plannin on takin a picture to post here the next time I open it up........

    By the way, went down to the fence line and cut a 4" or so gum tree.......I strip off all the little branches and then cut it in 1" slices with the radial arm.....I feed perhaps 4 or 5 slices every 30 minutes or so............

    Nothing wrong with a Brinkman. I've cooked a lot of ribs and chickens on an old Cajun Cooker. I also have a Weber Smoky Mountain cooker; something about the water pan that cooks a bird like nothing else.
    Have Wings, Will Travel.

Page 1 of 2 12 LastLast

Similar Threads

  1. Replies: 7
    Last Post: 04-21-2008, 12:13 AM
  2. Turkey Chick
    By jinman in forum Photos
    Replies: 16
    Last Post: 07-25-2007, 10:27 AM
  3. Turkey In The Straw, I mean Dust
    By TMcD_in_MI in forum Rural Living
    Replies: 5
    Last Post: 06-29-2005, 11:07 AM
  4. BBQ Turkey
    By Calpyro in forum Rural Living
    Replies: 16
    Last Post: 12-02-2001, 06:37 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
© 2016 TractorByNet.com. TractorByNet is a registered trademark of IMC Digital Universe, Inc. Other trademarks on this page are the property of their respective owners.