Herzlich willkommen aus Dresden. Ich hoffe, Sie lieben Ihren Smoker genauso sehr wie ich. Welcome from Dresden. I hope you love your smoker as much as I do.
I've never smoked a whole turkey for exactly that reason. Its real difficult to anticipate how long it'll take to a safe temperature in all areas of the bird. Also, I usually buy a 24lb. bird and it might be near impossible to get it in and out of the smoker. This Thanksgiving I'll be cooking one in the oven and smoking a 6 lb. turkey breast in the PitBoss to accommodate the big crowd we have over. I won't use a rub on the breast, just salt and pepper because I want just the smokey flavor to shine through more so than any seasoning. I'd be interested to know what kind of pellets you used and whether or not you brined the bird beforehand. I always do and seem to get a more tender and moist outcome. Yeah that sucks when you run out of pellets and you're sure you have another bag in the garage, only to discover you don't! That'll piss off the Good Humor man! Happy Thanksgiving to you and your family! Gobble-gobble...turkey talk for be safe and be well!
I haven’t brined one yet. This year we smoked this one on Saturday before thanksgiving and i vacuum sealed large portions of it. (Breast in one bad, thigh in another). I put about 1/4 cup of rendered down turkey stock. I am smoking another smaller 12 lb bird the morning of thanksgiving. We have a decent crowd coming over too so I am going to Sous Vide the turkey i smoked the other day. I hope ot os as good as I expect.
Liebe Grüße aus Dresden... Ich habe einen Pit Boss Navigator 550 ... 😊😊😊
Herzlich willkommen aus Dresden. Ich hoffe, Sie lieben Ihren Smoker genauso sehr wie ich.
Welcome from Dresden. I hope you love your smoker as much as I do.
I've never smoked a whole turkey for exactly that reason. Its real difficult to anticipate how long it'll take to a safe temperature in all areas of the bird. Also, I usually buy a 24lb. bird and it might be near impossible to get it in and out of the smoker. This Thanksgiving I'll be cooking one in the oven and smoking a 6 lb. turkey breast in the PitBoss to accommodate the big crowd we have over. I won't use a rub on the breast, just salt and pepper because I want just the smokey flavor to shine through more so than any seasoning. I'd be interested to know what kind of pellets you used and whether or not you brined the bird beforehand. I always do and seem to get a more tender and moist outcome. Yeah that sucks when you run out of pellets and you're sure you have another bag in the garage, only to discover you don't! That'll piss off the Good Humor man! Happy Thanksgiving to you and your family! Gobble-gobble...turkey talk for be safe and be well!
I haven’t brined one yet. This year we smoked this one on Saturday before thanksgiving and i vacuum sealed large portions of it. (Breast in one bad, thigh in another). I put about 1/4 cup of rendered down turkey stock. I am smoking another smaller 12 lb bird the morning of thanksgiving. We have a decent crowd coming over too so I am going to Sous Vide the turkey i smoked the other day. I hope ot os as good as I expect.