Great video. For anyone wanting to replicate this recipe and process, just a small tip. Do not use the blue Lowe's buckets or the orange Home Depot buckets, they are not food grade safe and will leach chemicals into your food especially in a long brine. Use the white Lowe's buckets, they are rated safe for food storage and are perfect for brining all types of meats.
Fantastic color on that turkey, Chris! Looks amazing, juicy, and tender. Love that steady stream of smoke form chimney you get with the LSG pellet cookers! Happy Thanksgiving to you and your family 🦃
Turkey looks amazing..!! Hello Mr.Chris this is Big Al from Decadent Dessert Bar in Sugarland. I cannot wait to get my grill to put out some delicious BBQ!
I've got the same smoker from Lone Star Grillz. Just got done with my first cook with 2 (9 pound pork butts). Well worth the wait and every penny spent. The Fireboard is Awesome too!!! Was just getting ready to try a turkey and this video was just what I was looking for. I can't wait. Thankx, Glenn Will let you know how it turned out.
What makes the crispy skin? I usually see smoked turkeys with not so crispy skin. I have the LSG Charcoal Grill, Im going to order the Pellet Smoker...Of course that El Patron looks great also.
Thanks so much for the great vid Chris - that turkey looked amazing! I've got four 10 pound breasts and two 10 pound boneless hams waiting to go on my 20x42 on Thursday morning - I'm already drooling in anticipation! The best thing is knowing that they will all fit on there at the same time, and probably with some room to spare. If you ever get the time, can you do a whole ham on your LSG pellet? It doesn't have to be a fresh ham - I've actually found that the double smoked hams are super delicious 😋 I switched over to the boneless "pit ham" last year and I absolutely loved the results because there's nothing to do at the end except slice it. Happy Thanksgiving to you and your family!
We are going to do 4 here at the office tomorrow for the guys in the shop. I am not planning a video but maybe I can get a couple shots of them before they are done.
hello there i have a question. is it beneficial to by the pellet smoker cover you i were to buy the pellet smoker and keep it under a covered patio? it will be in the elements but wouldnt get rained on
Looks great. Does it taste too smokey? I have not had luck doing Turkey on the smoker due to too much smoke flavor. I will be doing one on my 42" LS PG next week regardless!
Hi Chris please help me, I purchased the 20x42 pellet smoker and im currently doing my first cook but the ambient temperature displayed on the fireboard as " Pit Temp" is way off from the temp guage on the lid. Im cooking one chicken on the left side bottom grate. I connected the ambient probe that was provided and placed it in the center of the grate and it matches the temperature displayed by the gauge on the lid. Is this normal? I noticed in this video that before you pulled the turkey out , the ambient temp reading from the fireboard was almost dead on with the guage on the lid. I set mine for 225 and the its been 3 hours and the chicken is at 105 internal. Im averaging about a 60 degree difference from the "actual " ambient temp and the ambient temp displayed on the fireboard. To get a true 225 cook im having to set the smoker to 265.
@@codysanford1988I'm still having to do the same thing. By now I've done many cooks and the fireboard never adjusted the temp difference. Sometimes it will be 50 degrees off and other times 25. I Don't understand why such an expensive smoker can't do what a walmart one can.
the thermometer on the lid is not in the same place as the temp probe that feeds the fireboar so you may see some differences, if you test your home oven you will find the same thing. temperatures in the pit vary a bit but I have never found that to be an issue when cooking on it. just the sun hitting the pit can affect what the thermometer shows. In August I have seen 120°F reading before I even fire up the pit.
The color on that bird! Nailed it on that one!
Great video. For anyone wanting to replicate this recipe and process, just a small tip. Do not use the blue Lowe's buckets or the orange Home Depot buckets, they are not food grade safe and will leach chemicals into your food especially in a long brine. Use the white Lowe's buckets, they are rated safe for food storage and are perfect for brining all types of meats.
Wowzer from a Pellet grill!
Chris! I have been researching pellet grills and thank you!! I almost bought the wrong one lol. Talk to y'all on Monday!!!! TO ORDER!!!!!!!
This is the video I’ve been waiting on.
Glad you like it.
Fantastic color on that turkey, Chris! Looks amazing, juicy, and tender. Love that steady stream of smoke form chimney you get with the LSG pellet cookers! Happy Thanksgiving to you and your family 🦃
Thanks, happy thanksgiving to yall as well
@@chrisgoodlander4719 do you think you will ever do a 24 inch version for those of us that have space constraints?
Looks fantastic!
Wow, that looks incredible. Nice looking bird right there.
Thank you
Turkey looks amazing..!! Hello Mr.Chris this is Big Al from Decadent Dessert Bar in Sugarland. I cannot wait to get my grill to put out some delicious BBQ!
Yes sir, by the way we checked out your page after you left the other day and your stuff looks amazing.
I've got the same smoker from Lone Star Grillz. Just got done with my first cook with 2 (9 pound pork butts). Well worth the wait and every penny spent. The Fireboard is Awesome too!!! Was just getting ready to try a turkey and this video was just what I was looking for. I can't wait. Thankx, Glenn Will let you know how it turned out.
WOW! That looks great Chris. Can't wait to try it
Thank you
What makes the crispy skin? I usually see smoked turkeys with not so crispy skin. I have the LSG Charcoal Grill, Im going to order the Pellet Smoker...Of course that El Patron looks great also.
Very nice pellet cooker! Excellent cook!
Thank you
Have a 14# bird waiting to go on the LSG pellet in a couple days. Thanks for the video Chris.
Thanks for watching
Great videos Chris
Thanks
Thanks
Coo Yah ! Dindi fumee ! Tony Chacheries est le meilleur mes ami ! Bonjour de Louisiane en merci pour votre videos .
chris was that turkey untreated from the store or did it already have some solution in it? jack from springfield. i use tony chatcheries also.
I couldn’t find one that wasn’t treated.
Thanks so much for the great vid Chris - that turkey looked amazing! I've got four 10 pound breasts and two 10 pound boneless hams waiting to go on my 20x42 on Thursday morning - I'm already drooling in anticipation! The best thing is knowing that they will all fit on there at the same time, and probably with some room to spare. If you ever get the time, can you do a whole ham on your LSG pellet? It doesn't have to be a fresh ham - I've actually found that the double smoked hams are super delicious 😋 I switched over to the boneless "pit ham" last year and I absolutely loved the results because there's nothing to do at the end except slice it. Happy Thanksgiving to you and your family!
We are going to do 4 here at the office tomorrow for the guys in the shop. I am not planning a video but maybe I can get a couple shots of them before they are done.
@@lonestargrillz That would be awesome! Good luck.
hello there i have a question. is it beneficial to by the pellet smoker cover you i were to buy the pellet smoker and keep it under a covered patio? it will be in the elements but wouldnt get rained on
Its not necessary if its already under cover.
Any plans to add a pizza oven accessory?
Looks great. Does it taste too smokey? I have not had luck doing Turkey on the smoker due to too much smoke flavor. I will be doing one on my 42" LS PG next week regardless!
Not at all, for poultry use a milder flavor pellet for less smoke
Hi Chris please help me, I purchased the 20x42 pellet smoker and im currently doing my first cook but the ambient temperature displayed on the fireboard as " Pit Temp" is way off from the temp guage on the lid. Im cooking one chicken on the left side bottom grate. I connected the ambient probe that was provided and placed it in the center of the grate and it matches the temperature displayed by the gauge on the lid. Is this normal? I noticed in this video that before you pulled the turkey out , the ambient temp reading from the fireboard was almost dead on with the guage on the lid. I set mine for 225 and the its been 3 hours and the chicken is at 105 internal. Im averaging about a 60 degree difference from the "actual " ambient temp and the ambient temp displayed on the fireboard. To get a true 225 cook im having to set the smoker to 265.
Same issue, I just received my LSG 42 in Jan 2024. I figure the Firebird will workout the temp difference. I do recall reading you can add an offset.
I have the same issue and had to do exactly what you did to compensate. Did you ever figure out how to get it balanced out?
@@codysanford1988I'm still having to do the same thing. By now I've done many cooks and the fireboard never adjusted the temp difference. Sometimes it will be 50 degrees off and other times 25. I Don't understand why such an expensive smoker can't do what a walmart one can.
the thermometer on the lid is not in the same place as the temp probe that feeds the fireboar so you may see some differences, if you test your home oven you will find the same thing. temperatures in the pit vary a bit but I have never found that to be an issue when cooking on it. just the sun hitting the pit can affect what the thermometer shows. In August I have seen 120°F reading before I even fire up the pit.
Got my lone star pellet grill last week, will try your turkey recipe!
Hope you enjoy it as much as we did
Every thing looked great except the injection. It was too goopy.