Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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I had a frozen turkey in my freezer that I started thawing to smoke this weekend. I needed the freezer space and the turkey had been in the freezer for a while so it needed to be cooked. I plan on spatchcocking it which worked out really well last time. Took a little bit of work to do, but it cooked faster and more evenly. I also got better smoke flavor.
Good call. I need to get mine smoked. Traveling for thanksgiving a ways so need to get that done and then probably refrozen.
I tried to find one last year to do it texas style and had no luck. Let me know if you find one.
The "roast" piece always throws me off. Turkey breast should be all white meat right?Snagged a frozen one at COSTCO that looks like this
Will be making chili when I get home from a business trip late Friday. Have smoked salsa to put in. Makes it a lot easier to make. Will used some smoked brisket with it also.
You’re a mod now. Kind of unprofessional to be posting pics of you fondling breasts.Snagged a frozen one at COSTCO that looks like this
Alright, I can never remember exactly how I do this and I upgraded by smoker (sort of) so I am looking for Turkey feedback.
I got a 14 lb turkey finally thawed. Tonight, I am going to salt and peper inside the skin and let it dry brine overnight. In the AM I will melt then inject butter after I spatchcock it. I don't remember what else I have done in the past but I've done a wet brine and I didn't think it was worth the hassle. Then smoke at 225 until she gets to 165, basting with butter every 45ish minutes after the first hour and a half. I'll crank it up at the end if shes taking awhile. What do you figure this will take me, 5ish hours? Any other feedback?
I got a 14 lb turkey finally thawed. Tonight, I am going to salt and peper inside the skin and let it dry brine overnight. In the AM I will melt then inject butter after I spatchcock it. I don't remember what else I have done in the past but I've done a wet brine and I didn't think it was worth the hassle. Then smoke at 225 until she gets to 165, basting with butter every 45ish minutes after the first hour and a half. I'll crank it up at the end if shes taking awhile. What do you figure this will take me, 5ish hours? Any other feedback?
I think you cook turkey at 300 and baste after the first hour every 20 or 30 mins. Since you're dry brining it, you should be able to get some crispy skin and it will take under 3 hours.
Ive always ran with the rule of thumb that it takes 30 minutes per pound of turkey. However, since you are spatchcocking it, it will probably be closer to 15 minutes a pound. Id be hesitant to smoke it at 300 degrees, because you run a greater risk of drying it out too much. Id baste every 30 minutes as well
I assume they will have a thermometer in the turkey to monitor temp. As long as they pull the turkey at the right temp, its hard to dry it out.
Yes in theory, and its possible i screwed it up as well, but I had temps in both the breast and the legs, and it was still dry. Havent spatchcocked one since
It will have two thermometers in it. One in the thigh and other in the boob.
I’ve not had issues spatchcocking any poultry before.
