I smoked two fifteen pound turkey's in my my pit boss. Smoked them low temp for two hours (170 I think)and cooked them for another two and half hours at 300. Once I put them in I never opened the door or touched them except once to fill up the water pan.They came out perfectly browned and picturesque. Everyone at Dinner said they were amazing.
That's awesome! I may try your method next time. Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
Couldn’t remember exactly how I did it last year, than when I saw your Instagram the other day I remember watching this on RUclips last year it turned out perfect. I’m back again this year to do it the same way forgot a couple things and so glad you still have this video, thanks again brotha !!!!!!
I do almost this exact procedure with turkeys (I dry brine the night before) and it works great. Fun to see it works for chicken, too. TBH, I never thought of smoking a chicken. Might have to try this now. Thanks!
😂😂 you have me so confused! I think you’re mixing up the words Turkey and Chicken. Cause this is definitely a Turkey video. Anyways, Turkey and chicken cook very much alike. Turkey just takes longer. Thanks for watching! Smoke on!!!
I worked with a guy from Louisianna for a couple weeks once, and he pronounced Tony's last name (on the marinade you injected) as "sha-shears". I never knew until then how to pronounce it either, but figured since he was from LA, he would know. I discovered your channel today doing research on smokers. Love the content (and humor) of the channel, so I subscribed.
Hi!!!!! So my guy just bought me the Pit Boss Pro Series 4, conveniently days before Thanksgiving. ☺️ I pre-ordered a frozen turkey from WallyWorld. What was to be a 12-15 lb turkey was act21 lbs. I’d already subscribed and watched your smoked Turkey video. So I knew right away that I had a not so small problem. I immediately hit the google and did some research. “Spatchcock”, was the answer AND now a very funny word to say by my teenager. 😂 I followed your recipe and “Spatchcocked” the 21lb turkey. Set the smoker recipe to P1: 1 hour 200, P2: 3 hours 275 and P3: 350-1 hour. BEST TURKEY EVER. It was very just, had the ever so light smoke ring and so full of flavor. I basted it with apple juice mixed with melted butter. Did I say it was the BEST TURKEY EVER?!?!?! There was none left! 8 people….. none left. I’ve never smoked anything. This smoker, your instructions and a few tweaks, “Spatchcock”, and I am famous! 🤭🤭🤭 So, thanks! I’ve definitely subscribed and will continue to watch! Happy Smok’n!! 🤭
New to this world of smoking foods. And your turkey made me hungry, So I just put me a turkey in my smoker. Hope it come out as good as yours. thanks for the help video.
Even though you made this a year ago. I found this helpful today on temps and time. I dont have any injections but the bird was still frozen after left in the fridge for 5 days. So I guess the ice inside will keep it moist.
Thanks for that. You made Labor Day even better. I’m with the ball and chain today visiting family. No smoke for me. Thanks for the support brother! Happy Labor Day And smoke on!
Gonna try this today with the same Injections. Just without the rub as I dont have it. And I will base with regular butter. Can't wait! Using pecan pellets
Thanks Tony! Make sure and let me know how yours turns out. You can hit me up on Instagram with some pictures and that would be awesome. @theamericansmoke
Nice! This Turkey was pretty perfect. Come on over to American Smoke Carnivores on Facebook and share pictures of your Cook with us. It’s a great place to teach or ask questions or just read through the funny comments. Thanks for watching and smoke on!
@TheAmericanSmoke That's the plan. I've done turkey breasts before in my Pit Boss vertical smoker and they turned out amazing. I injected the same as you did, just trying to decide what dry rub to use on the whole bird this time.
@@TheAmericanSmoke I've been a subscriber since you got your vertical smoker. I have the same model and stumbled on your videos. Keep them coming. Also just got a Blackstone also so keep those videos coming too lol
Thanks for video. I’m gonna do test run this weekend off your video. I tried a chicken last summer, very moist but looked awful and had absolutely no flavor so scared to do a turkey. Must be able to make a Cajun turkey, that’s my goal anyways.
Sometime, I use Clorox wipes after each cook, but if I get behind I will use Awesome cleaner or some other degreaser. I’ve got several videos on different ways to clean the glass. Here are a couple. ruclips.net/video/fEvQSe6Gb4w/видео.htmlsi=J3bO75Set-zZ7eeH ruclips.net/video/TKT-ta3wZX0/видео.htmlsi=_7amVU6pH6aqoE9- ruclips.net/video/GW6eJdAbDVA/видео.htmlsi=jvCSRuqiLsgYk1uA Check these out. I’ve got more! Smoke on!!!
I’ve got a couple birds I’m going to cook in future content. I’ll try to do a better demonstration. Typically though, the way I do it, it to slice the breasts, remove the legs, and pull the rest of the meat into bite sized pieces.
This looks amazing and I want to try to smoke a turkey for Thanksgiving this year. While I like creole/cajun, I am the only one in my family who does. Do you recommend a different injection and rub for those who don’t like the spice? Sad I know….
Oh yeah! You may not see the same amount of color on the skin but it will still be delicious. Thanks for watching my video. If your not already, it would be great to have you as a subscriber. Thanks!!!
How can you smoke turkey on my pitboss 3series electric smoker 30inch use small wood chips my temperature is lower and higher and medium temperature what temperature do I need put temperature
I've watched this video twice because I ha a turkey to thaw & smoke. The injection I've used with deep frying - adds a lot of flavor. My biggest issue with turkey is the dark meat. I get the breast to 165, let it rest,, and still wind up with dark meat that's not done. Any suggestions for dark meat that's done and not have a breast that qualifies as powder? Would cutting off the leg quarters help? Thanks for the great videos!
Thanks! I put it below and off to the side. Worked perfectly. Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
Plan for 15-20 minutes per lb. Add at least an extra hour to your start time to all for a rest. So your looking at about 6-7 hrs total. Times will vary though. Depending on different variables. Thanks for watching!
@@TheAmericanSmoke : Hey Brutha. I'm doing an 18 pounder in the next week or so. So, if we use the 15-20lb per minute process, I will still wait until the breast temp to hit 165, then crank the pit up to 350, correct? So, like Peter, I'm looking at at maybe a 5 1/2 to 6 hour cook. What say you?
@paulneale988 that’s a negative on the 165. You want to pull your turkey out no later than 165. Cranking up the temp at 145-150 is usually what I recommend. Your time frame is pretty spot on though. At 5 hrs you will either be done or very close. Every bird is different though. Start keeping a close eye on IT around the 3 hr mark. It could finish in 4. I hope this helps. Smoke on!!!
I usually place smoke on the left side of the bottom shelf. The butter was a stick of unsalted butter with a little of the seasoning mixed into it, melted in the microwave.
Thank you! I’m glad you liked it. I used Unsalted butter and the Bayou lend seasoning to baste. Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
There is a small amount of smoke that comes out from the door, but there should never be a lot. I recently made this video teaching how to seal up the vertical smoker, incase you do have a larger than normal amount of smoke loss. Check it out. ruclips.net/video/bpWOoqGxR5c/видео.htmlsi=ohwTH8594DGUXV5C
I always enjoy the flavor on my low and slow meats. I don't typically use the tube unless the cook temp is higher. I hope this helps. Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
@@TheAmericanSmoke instead of waiting till the meat probe hits 150 maybe crank the temp up when it hits 130 to try an get more crispy skin.? How well does the unit crispy skin anyway?
I have a few questions for you sir. 1. Why wouldn't you brine your turkey for 12-15 hours beforehand? I've gotten amazing results with this. 2. You don't season under the skin by detaching it from the breast meat, and I just wondered if you've ever tried that before and just don't think it adds to the flavor. 3. I couldn't see a catch can for drippings under your turkey. I'm just curious if you use one to reduce the mess or if you think it somehow messes with the temperature. Lastly, do you fill your water tray to help keep the heat more consistent throughout the smoker? Sorry for all the questions, I'm trying my 2nd turkey next week and I'm just getting as much information as possible.
Most turkeys are already in a brining solution inside the packaging. Unless you buy a Turkey that is not in a brining solution then it's kind of overkill. Not wrong, but more trouble than it's worth for me. My thought process is that the injection I use will bleed out under the skin. Another step that I dont think is wrong, but not for me on this bird. I don't baste with the drippings, I use unsalted butter instead. I like what it does for the skin. Since I don't use the drippings I let them go into the grease pan. Sometimes I use water in the pan and sometimes not. Water in the pan has never been something that makes a huge difference in my cooks. Also, this was more of a beginner turkey. I wanted it to be very doable for anyone that watched the video, so I avoided too many extra steps. I hope this answers your questions. Let me know if I can help out in any way. I appreciate you watching my video and for commenting. It would be great to have you as a subscriber. Thanks!
You think I should go at a little higher temp then 225 since it is a 16 pounder to get out of the danger zone? Or do you think the the one pound extra won't mage a difference? Thanks for the quick reply!
So I am in the wrapped stage of your 200-300 brisket method, looks amazing so far. Put it in around 10 pm last night. Love my pro series 4. Thanks for the brisket video.
You can get them at most places that sell smokers. I sell them in my Amazon store. www.amazon.com/shop/americansmoke?ref_=cm_sw_r_apin_aipsfshop_aipsfamericansmoke_845BN6D40H3PFWQB4FMF&language=en_US
You will increase your chances of a juicy bird if you do. You will also be imparting flavor into the meat. That being said, there have been many a delicious Turkey that went straight out of the package and into the smoke with nothing more than a little salt and pepper added. Just don’t over cook the breast. Pull around 160IT. Smoke on!!!
That’s odd. I would smoke breast till 165, pull it, lightly cover in foil and let it rest. My dark meat had always been hotter than my breasts. About the only safe way to get those wings up to food safe at around 165 without drying out your breast it would be to put it in your oven at 160 to 170° or if your pit will sit at 165 to 170° and let it sit in there low and slow until the dark meat comes up to temp.
Mine was a 14 pounder. I would allow five hours and then give yourself a window of one or two hours to let it rest. That way if the cook goes over you’ll be fine. Thanks for watching my video And for commenting. It would be great to have you as a subscriber. Thanks!!!
I don’t. I know a lot of people that do and like it though. I just had an incident where I was doing an overnight cook and when I woke up to check the temp on my phone, the temp got turned all the way down. Needless to say, it was a very disappointing morning. I haven’t been able to use it since. Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
🤣 I looked the guy up, and I completely understand what your saying. There is a strong resemblance from certain angles. He looks like he is about a foot taller though. 😂
BIG Thanks for checking out my video! Help me grow my channel by hitting the LIKE and becoming a subscriber. Thanks again!!!
I smoked two fifteen pound turkey's in my my pit boss. Smoked them low temp for two hours (170 I think)and cooked them for another two and half hours at 300. Once I put them in I never opened the door or touched them except once to fill up the water pan.They came out perfectly browned and picturesque. Everyone at Dinner said they were amazing.
That's awesome! I may try your method next time.
Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
I have never had much luck smoking poultry on the Pitboss, but you have inspired me to give it another try this year.
I’m glad to hear it! Come share your cook with me in my Facebook group. American Smoke Carnivores. Thanks for watching.
Smoke on!!!
Oh yah saw this video ran out got a turkey have to smoke it up looks amazing. Much respect from southern bama.
That’s awesome! Share your cook with me in my Facebook group. American Smoke Carnivores.
Thanks for watching. Smoke on!!!
Couldn’t remember exactly how I did it last year, than when I saw your Instagram the other day I remember watching this on RUclips last year it turned out perfect. I’m back again this year to do it the same way forgot a couple things and so glad you still have this video, thanks again brotha !!!!!!
Thank me by coming over to American Smoke Carnivores and sharing the results of your cook. That would be appreciated.
Smoke on!!!
love your content, even though we don't agree on football teams, good smoked food always brings people together!!
That’s right! Thanks for watching.
Who is your team?
I do almost this exact procedure with turkeys (I dry brine the night before) and it works great. Fun to see it works for chicken, too. TBH, I never thought of smoking a chicken. Might have to try this now. Thanks!
😂😂 you have me so confused! I think you’re mixing up the words Turkey and Chicken. Cause this is definitely a Turkey video. Anyways, Turkey and chicken cook very much alike. Turkey just takes longer.
Thanks for watching! Smoke on!!!
I worked with a guy from Louisianna for a couple weeks once, and he pronounced Tony's last name (on the marinade you injected) as "sha-shears". I never knew until then how to pronounce it either, but figured since he was from LA, he would know.
I discovered your channel today doing research on smokers. Love the content (and humor) of the channel, so I subscribed.
Thanks for the info brother! And the support. Smoke on!!!
I followed this video today and made a 15 pounder. It came out great. Thanks!!!
That’s awesome! If you got any pics, come share them with me in my Facebook group. American Smoke Carnivores.
See you in there. Smoke on!!!
Your method has been hands down my favorite thank you for sharing. I came back to watch again lol
That’s awesome to hear! Share you cooks in my Facebook group. American Smoke Carnivores.
See you in there! Smoke on!!!
Hi!!!!! So my guy just bought me the Pit Boss Pro Series 4, conveniently days before Thanksgiving. ☺️ I pre-ordered a frozen turkey from WallyWorld. What was to be a 12-15 lb turkey was act21 lbs. I’d already subscribed and watched your smoked Turkey video. So I knew right away that I had a not so small problem. I immediately hit the google and did some research. “Spatchcock”, was the answer AND now a very funny word to say by my teenager. 😂
I followed your recipe and “Spatchcocked” the 21lb turkey. Set the smoker recipe to P1: 1 hour 200, P2: 3 hours 275 and P3: 350-1 hour. BEST TURKEY EVER. It was very just, had the ever so light smoke ring and so full of flavor. I basted it with apple juice mixed with melted butter. Did I say it was the BEST TURKEY EVER?!?!?! There was none left! 8 people….. none left. I’ve never smoked anything. This smoker, your instructions and a few tweaks, “Spatchcock”, and I am famous! 🤭🤭🤭 So, thanks! I’ve definitely subscribed and will continue to watch! Happy Smok’n!! 🤭
Please forgive the typo’s. I have no excuse. 😂
@@aprilbgregory3884 I’m glad you’re cook went well! Smoke on!!!
That's one pretty bird right there. Awesome job and a great video.
Thank you very much! Thanks for watching my video and for the feedback. It would be great to have you as a subscriber. Thanks again!
That butter just oozing out on that knife right at the first slice…. Geeezzzz louiiizzzzzzzeeeeeeeeeee 🤤
Injection is key
@@TheAmericanSmoke that’s what I’m talking about!
Roll Tide Roll!! Nothing like a Good Smoked Turkey.
Correct on both accounts! Roll Tide!
New to this world of smoking foods. And your turkey made me hungry, So I just put me a turkey in my smoker. Hope it come out as good as yours. thanks for the help video.
I hope it turns out awesome! Thanks for watching. Smoke on!!!
Even though you made this a year ago. I found this helpful today on temps and time. I dont have any injections but the bird was still frozen after left in the fridge for 5 days. So I guess the ice inside will keep it moist.
The bird from this video was still a little crunchy. As long as it’s not a solid block your fine. Smoke on!!!
Love your content. Spending Labor Day binging on your content. The drinking light goes on at 1700hrs
Thanks for that. You made Labor Day even better. I’m with the ball and chain today visiting family. No smoke for me.
Thanks for the support brother! Happy Labor Day And smoke on!
I'm trying this on my Pitboss today. Your turkey looks fantastic.
Good luck on your bird! Thanks for watching!
Everyone loved the turkey. I'm doing another one today. I didn't get enough.
Thank you.
That’s awesome!
Gonna try this today with the same Injections. Just without the rub as I dont have it. And I will base with regular butter. Can't wait! Using pecan pellets
It’ll be fire!
It looks awesome I'm about to fire up the pitboss and smoke a turkey. Thanks for the video
If you want to thank me, come over to American Smoke Carnivores on Facebook and share some pics of your cook.
Thanks for watching and smoke on!!!
Recipe looks awesome !!! If you haven’t you should try Kosmos q turkey brine instead of injecting I have fell in love with the stuff. Smoke on!!!!!!!!
I just released this Turkey video. Check it out
ruclips.net/video/GyY8BPNGSfo/видео.html
Great instructional video!
I’m glad you enjoyed it! Thanks for watching!!!
Looked amazing, the only thing I’m going to do differently is I brined, and no injection but, also spatchcocked!! Yours truly looks delicious!!
Thanks Tony! Make sure and let me know how yours turns out. You can hit me up on Instagram with some pictures and that would be awesome. @theamericansmoke
Exactly what I was looking for my man. Looked great can’t wait to try it myself this week. Thanks again.
Glad to help! Thanks
Thank you, you got me as a subscriber now
@@barrytharp2890 glad to have you!
Will be doing this!.. looks amazing
Nice! This Turkey was pretty perfect.
Come on over to American Smoke Carnivores on Facebook and share pictures of your Cook with us. It’s a great place to teach or ask questions or just read through the funny comments. Thanks for watching and smoke on!
Awesome video!
Man that looks Delicious, and just in time for Thanksgiving too!
Thank you my friend!
I will be doing this tomorrow
Let me know how it turns out! You can share pics with me on Instagram @theamericansmoke
Try the kinders turkey brine kit.
I’ll have to put that on the list. Thanks for watching! Smoke on!!!
Now that was an awesome looking turkey. Great job! Enjoying your content. New subscriber to your channel as of now! Keep that smoke rolling Brother!
Hey bro! I appreciate that. Thanks for the support!
Man this looks great. Can't wait to try it. Guess I'll have to make one before Thanksgiving. Gonna a try a root beer/maple syrup injection though.
Now that sounds interesting. 🤔
Excellent job!
Thank you! Are you putting a bird in some smoke this thanksgiving?
@TheAmericanSmoke That's the plan. I've done turkey breasts before in my Pit Boss vertical smoker and they turned out amazing. I injected the same as you did, just trying to decide what dry rub to use on the whole bird this time.
@michaelphillips4152 I’ve done several, but I always come back to Cajun as my favorite
@@TheAmericanSmoke I'm leaning that way. Keep the good content rolling!
Looks Amazing
Thanks! Something is just right about Cajun seasoning and Turkey meat! Smoke on!!!
I'm definitely going to try this
Great job beautiful bird!!
Thank you! I really appreciate the feedback.
If your not already, it would be great to have you as a subscriber.
Thanks again!!!
@@TheAmericanSmoke I've been a subscriber since you got your vertical smoker. I have the same model and stumbled on your videos. Keep them coming. Also just got a Blackstone also so keep those videos coming too lol
Thank you for all the support my friend! And don’t worry, I’ll keep them coming. People like you really motivate me to keep going.
Thanks for video.
I’m gonna do test run this weekend off your video. I tried a chicken last summer, very moist but looked awful and had absolutely no flavor so scared to do a turkey.
Must be able to make a Cajun turkey, that’s my goal anyways.
You got this! A test run is a great idea. Make sure to monitor your breast meat more than anything else.
Thanks for watching!
Can you do a video step by step on how to use the smoke tube
I made this a while back. Let me know if you still have questions.
ruclips.net/video/IGJ_p_qJB5o/видео.html
Put a stick of butter inside the cavity, it will add a lot of moisture.
Butter can’t make it worse
Sick video!!! Going to try next week! How much did you turkey weigh?
This was a 14 pounder
How do you clean your glass door? It looks picturesque
Sometime, I use Clorox wipes after each cook, but if I get behind I will use Awesome cleaner or some other degreaser. I’ve got several videos on different ways to clean the glass. Here are a couple.
ruclips.net/video/fEvQSe6Gb4w/видео.htmlsi=J3bO75Set-zZ7eeH
ruclips.net/video/TKT-ta3wZX0/видео.htmlsi=_7amVU6pH6aqoE9-
ruclips.net/video/GW6eJdAbDVA/видео.htmlsi=jvCSRuqiLsgYk1uA
Check these out. I’ve got more! Smoke on!!!
Can you show the whole carving
I’ve got a couple birds I’m going to cook in future content. I’ll try to do a better demonstration. Typically though, the way I do it, it to slice the breasts, remove the legs, and pull the rest of the meat into bite sized pieces.
This looks amazing and I want to try to smoke a turkey for Thanksgiving this year. While I like creole/cajun, I am the only one in my family who does. Do you recommend a different injection and rub for those who don’t like the spice? Sad I know….
Garlic butter!
Looks tasty. I will be trying this soon. Will it still turn out good if I do not have a smoke tube?
Oh yeah! You may not see the same amount of color on the skin but it will still be delicious.
Thanks for watching my video. If your not already, it would be great to have you as a subscriber.
Thanks!!!
How can you smoke turkey on my pitboss 3series electric smoker 30inch use small wood chips my temperature is lower and higher and medium temperature what temperature do I need put temperature
You will use the same method as I use in this video. The type of smoke don’t really matter. As long as you’re smoking to internal temp on the bird.
I've watched this video twice because I ha a turkey to thaw & smoke. The injection I've used with deep frying - adds a lot of flavor.
My biggest issue with turkey is the dark meat. I get the breast to 165, let it rest,, and still wind up with dark meat that's not done. Any suggestions for dark meat that's done and not have a breast that qualifies as powder? Would cutting off the leg quarters help?
Thanks for the great videos!
What temp are you cooking at?
@@TheAmericanSmoke Confession time... The last one I did on a Weber Smokey Mountain.
This time it will be in the Pit Boss. Aiming 300°F.
@@kevinjennings8682 I think a consistent 300 will get you the results you’re looking for.
That bad boy looks delish! Do you put the smoke tube on the shelf directly below the bird?
Thanks! I put it below and off to the side.
Worked perfectly.
Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
Where did you put the smoke tube in the smoker
Bottom shelf. Left side
I don’t see a link for the butter sauce that you injected into the bird. What’s the name of that sauce or the link?
Thanks for watching! Here is an Amazon link.
amzn.to/48MuiOc
Smoke on!!!
👍
Hey looks great. Going to try this out for thanksgiving. How do you determine the time I have a 22 pounder that we are going to smoke..
What temp are you planning to cook at?
I was planning on following ur method since I have the same smoker. 300
Plan for 15-20 minutes per lb. Add at least an extra hour to your start time to all for a rest.
So your looking at about 6-7 hrs total. Times will vary though. Depending on different variables.
Thanks for watching!
@@TheAmericanSmoke : Hey Brutha. I'm doing an 18 pounder in the next week or so. So, if we use the 15-20lb per minute process, I will still wait until the breast temp to hit 165, then crank the pit up to 350, correct? So, like Peter, I'm looking at at maybe a 5 1/2 to 6 hour cook.
What say you?
@paulneale988 that’s a negative on the 165. You want to pull your turkey out no later than 165. Cranking up the temp at 145-150 is usually what I recommend. Your time frame is pretty spot on though. At 5 hrs you will either be done or very close. Every bird is different though. Start keeping a close eye on IT around the 3 hr mark. It could finish in 4. I hope this helps. Smoke on!!!
Where do you put the smoke tube? And the butter you basted the turkey with how did you make it?
Also where did you buy the injection butter at
I usually place smoke on the left side of the bottom shelf. The butter was a stick of unsalted butter with a little of the seasoning mixed into it, melted in the microwave.
Here is an Amazon link amzn.to/47vdOst
One more question boss. What was your overall smoke time?
3.5 hr. But I cooked until breast hit 165
Great video! What did you use to baste? Thank you
Thank you! I’m glad you liked it. I used Unsalted butter and the Bayou lend seasoning to baste.
Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
@@TheAmericanSmoke yes sir I am subscribed to you, thank you for the response
Laughs, I'm from the North, You say EVERYTHING wrong! Laughs
😂 alright
It looks like you are getting a lot of smoke coming out through your seals. Is that correct or just an trick of the eye?
There is a small amount of smoke that comes out from the door, but there should never be a lot. I recently made this video teaching how to seal up the vertical smoker, incase you do have a larger than normal amount of smoke loss. Check it out. ruclips.net/video/bpWOoqGxR5c/видео.htmlsi=ohwTH8594DGUXV5C
Does this unit produce decent smoke flavor without the smoke tube? or is the smoke tube needed? or is it only needed for higher temps?
I always enjoy the flavor on my low and slow meats. I don't typically use the tube unless the cook temp is higher.
I hope this helps.
Thanks for watching my video and for commenting. It would be great to have you as a subscriber. Thanks!!!
How accurate is the temperature in the chamber/gauge on those? Maybe crank temperature up at 130 degrees?
130 internal temp?
@@TheAmericanSmoke instead of waiting till the meat probe hits 150 maybe crank the temp up when it hits 130 to try an get more crispy skin.? How well does the unit crispy skin anyway?
@marco785 you don’t know till you try. The risk there would be overcooking the skin before you reach the proper IT.
@@TheAmericanSmoke how was the skin? Looked a bit tight.
@marco785 this was an excellent turkey. I was happy with every aspect.
Is the Cajun rub spicy?
Only mildly when used this way
I have a few questions for you sir. 1. Why wouldn't you brine your turkey for 12-15 hours beforehand? I've gotten amazing results with this. 2. You don't season under the skin by detaching it from the breast meat, and I just wondered if you've ever tried that before and just don't think it adds to the flavor. 3. I couldn't see a catch can for drippings under your turkey. I'm just curious if you use one to reduce the mess or if you think it somehow messes with the temperature. Lastly, do you fill your water tray to help keep the heat more consistent throughout the smoker? Sorry for all the questions, I'm trying my 2nd turkey next week and I'm just getting as much information as possible.
Most turkeys are already in a brining solution inside the packaging. Unless you buy a Turkey that is not in a brining solution then it's kind of overkill. Not wrong, but more trouble than it's worth for me.
My thought process is that the injection I use will bleed out under the skin. Another step that I dont think is wrong, but not for me on this bird.
I don't baste with the drippings, I use unsalted butter instead. I like what it does for the skin. Since I don't use the drippings I let them go into the grease pan.
Sometimes I use water in the pan and sometimes not. Water in the pan has never been something that makes a huge difference in my cooks.
Also, this was more of a beginner turkey. I wanted it to be very doable for anyone that watched the video, so I avoided too many extra steps.
I hope this answers your questions.
Let me know if I can help out in any way.
I appreciate you watching my video and for commenting. It would be great to have you as a subscriber.
Thanks!
You have a chance of making it too salty
Will this work on the pit boss pellet grill the same?
100% it’s all about cooking at a certain temp until the breast reaches a certain temp. Let me know if you have other questions. Smoke on!
What size of turkey is that? I've got a 16 pound turkey and debating whether I should smoke it or not.
This was around 14 or 15 pound bird. Smoke that turkey! Will not regret it.
You think I should go at a little higher temp then 225 since it is a 16 pounder to get out of the danger zone? Or do you think the the one pound extra won't mage a difference? Thanks for the quick reply!
@ramonsalinasjr.8763 this turkey was cooked at 300 for the first few hours and 350 for the remainder of the cook
Nice video, do you fill the water pan on all of your cooks?
Most all except jerky
So I am in the wrapped stage of your 200-300 brisket method, looks amazing so far. Put it in around 10 pm last night. Love my pro series 4. Thanks for the brisket video.
@@lorenoconnor5789 do you best to not skip the rest! I hope it turns out perfectly
Thanks for watching!
@@TheAmericanSmoke my 10 lb brisket turned out tender and tasty, I rested it to 165ish. Had a nice smoke ring and had a good bend and easy pull.
Awesome! Thanks for letting me know. Smoke on!
Just curious… why do you need to dry the bird well then inject it and get it wet all over again?
The injection is fats and oils that fry instead of water that steams. Make a a big difference. Thanks for watching and Smoke on!
Do you heat up the unsalted butter?
Yes. Just to liquid. Be careful not to burn it
What was the wight on the turkey
This was a 14lb bird. Thanks for watching!
Where do you buy a smoke tube ?
You can get them at most places that sell smokers. I sell them in my Amazon store.
www.amazon.com/shop/americansmoke?ref_=cm_sw_r_apin_aipsfshop_aipsfamericansmoke_845BN6D40H3PFWQB4FMF&language=en_US
Thank you I appreciate it
Thanks for watching! Smoke on!!!
I bought a 11lb. butterball turkey. Do I need to still inject it with Tony C.?
You will increase your chances of a juicy bird if you do. You will also be imparting flavor into the meat.
That being said, there have been many a delicious Turkey that went straight out of the package and into the smoke with nothing more than a little salt and pepper added. Just don’t over cook the breast. Pull around 160IT.
Smoke on!!!
@@TheAmericanSmoke yes sir. This is my first time with a turkey. I will definitely go by the IT
@@daleaveritt3256 let me know if you have any questions. Good luck and smoke on!
So the the white meat is 161. Dark meat is 154. Any suggestions?
That’s odd. I would smoke breast till 165, pull it, lightly cover in foil and let it rest.
My dark meat had always been hotter than my breasts.
About the only safe way to get those wings up to food safe at around 165 without drying out your breast it would be to put it in your oven at 160 to 170° or if your pit will sit at 165 to 170° and let it sit in there low and slow until the dark meat comes up to temp.
How big was this bird, trying to gauge how long my 21 lb bird should take
Mine was a 14 pounder. I would allow five hours and then give yourself a window of one or two hours to let it rest. That way if the cook goes over you’ll be fine.
Thanks for watching my video And for commenting. It would be great to have you as a subscriber. Thanks!!!
is there water in the pan ?
Yea. I always try to keep water in the pan. I’ve been guilty of letting it get dry before though.
@@TheAmericanSmoke thank you .. that’s a hard question to find an answer . Trying to smoke a Turkey this year .. your video was very informative
Happy to help. Thanks for watching!
Higher moisture in the chamber serves two purposes. It reduces the stall and helps smoke particles bond to the meat, which provides a better bark.
What size turkey is it?
This was a 14lb Turkey. Thanks for watching!
Do you ever use the phone app?
I don’t. I know a lot of people that do and like it though. I just had an incident where I was doing an overnight cook and when I woke up to check the temp on my phone, the temp got turned all the way down. Needless to say, it was a very disappointing morning. I haven’t been able to use it since.
Thanks for watching my video and for commenting. It would be great to have you as a subscriber.
Thanks!!!
Somebody please tell me if this is the Dan-o seasoning guy I have to kkow
I’m Zack, with American Smoke.
@@TheAmericanSmoke are you and Dan-o brothers?
🤣 I looked the guy up, and I completely understand what your saying. There is a strong resemblance from certain angles.
He looks like he is about a foot taller though. 😂
Nice video!! ROLL TIDE!!!!!!!
That a big ROLL TIDE ROLL! Smoke on!!!
No Brine ?
Butterball Turkey are pre brined in a saline solution
Roll Tide
That’s a big Roll Tide! Smoke on!!!
Looks dry
Looks can be deceiving. Guess I need a better camera. Thanks for watching
Some people are just negative...
@@brycehall3615 That’s true
@@TheAmericanSmoke do you heat up the unsalted butter that you use? And how much do you use.
@@normanbrown4823 I believe I melted a stick down. I did this on the stove top.