AZ Barbeque.com

Smokin a brined turkey

Discussion started on

wuykats

  • Karma: 0
Its 4 pm on Wednesday and I just put the 18 pounder in a citrus brine solution for the night.  I plan on starting the smoker about 4:30 Am and putting the bird in about 5 AM.  I've smoked turkeys before, but this is the first time I have brined one.  We plan on eating about 3:30 pm so that will give it about a 10 hr smoke.  Using mostly pecan chips with a little hickory thrown in.   Any thoughts?  Thanks :)
#1 - November 24, 2010, 05:18:24 pm
The liver is evil. it must be punished.
ruebgonvintners@gmail.com

AZWildcat

  • Karma: 22
My only advice, easy on the smoke. Less is better, turkey is really affected by smoke. Good luck!
#2 - November 24, 2010, 10:03:55 pm
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

Mark

  • Karma: 23
Ten hours is a lo-o-o-ng time. Turkey doesn't have the collagen of a butt or brisket to break down, so low n' slow isn't as relevant. Hotter and half the time is probably better in this case. Let's see what others say.
#3 - November 24, 2010, 10:58:10 pm
Mark Motta
Meatier Creator

grizmt

I think you're gonna find your bird will be done about 9am. I've not had a bird take more than about 4-5 hours. I run the smoker at around 300-350, and done these for the last 10 years or so. One of my first was done on a weber kettle grill where you add a 10lb bag of charcoal close the lid and don't open it again for about 4 hours to take the bird out. Too low and slow and you could end up with dry and shoe leather skin.
Relax, get some more sleep and put it on around 9am and you "should" be fine.
#4 - November 25, 2010, 06:53:48 am
« Last Edit: November 25, 2010, 07:06:22 am by grizmt »

AZWildcat

  • Karma: 22
I too run my smoker at 325-350 w/ Turkeys......
#5 - November 25, 2010, 08:11:01 am
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

NOVYQUE

  • Karma: 0
I try to get my smoker up to about 300 - 315.  My birds are usually done between 3 and 4 hours.  I use pistachio chunks (about 3) and it gives it a very light smoke flavor.

Good luck with your bird.
#6 - November 25, 2010, 10:46:33 am
Weber Smokey Mountain 18.5"
Weber Smokey Mountain 22.5"
Chandler, AZ

BCS CBJ

desertdog

  • Karma: 1


I brined starting Tuesday night,  got up today, rinsed and patted dry, seasoned the outside, then wrapped in butter soaked cheesecloth.  I have a 13 lb bird and I expect it to take 4 hours or so at 250-275.     I have done it that way for the last 2 years and it seems to come out perfect.  I do unwrap it about the last hour, then let it rest at least 30 minutes before carving.

#7 - November 25, 2010, 11:10:34 am
Pitmaster for Ship of Fools, er...Major Woody's BBQ Team
Beer Ambassador -currently doing research in assorted Bavarian Villages

wuykats

  • Karma: 0
Thanks for the advice, the turkey turned out pretty good.  8)   I used a recipe for a citrus brine I found on the internet, and I am glad that I cut the salt in half.  I started the turkey smoke at 6 AM, took it off at 2:30 pm.  I had some help lifting it out of the smoker, but the breast separated from the carcass as we lifted.  It was very tender, with bones falling out.  I have an old electric smoker with a water pan, the water gets simmering hot, so I assume the temp in the smoker is under 250.  Probably smoked the bird too long by about 2 or 3 hours, but with the steam in there it was still moist.  I did not notice any difference between this brined bird and the turkeys I have smoked before, except this had a little more salt in the taste.  Brining seems to be a waste of effort, at least in my case. From other info I got, it seems that brining is not necessary if you have a Butterball turkey which is what I had.   I didn't get that info until the turkey was already in the brine solution.   :D   The pecan wood chips smoked well, and the meat had a mild smoky flavor.   Looking forward to nest year!
#8 - November 29, 2010, 01:55:35 pm
The liver is evil. it must be punished.
ruebgonvintners@gmail.com

n2dabluebbq

  • Karma: 2
hmm salty you say. must have been a "enhanced" bird. did the label say it was enhanced? if so then brining should have not been done. after all if you brine a enhanced piece of meat, you are essentially brining it twice.
 glad you were generally happy with the results. would be nice to have seen some pictures too. :D
#9 - November 29, 2010, 05:48:20 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

Otis857

  • Karma: 0
I have used a brine recipe with citrus juices in the past with great results too. This past Thanksgiving, I tried a brine recipe from the Smoking-meat.com newsletter using Cranberry Palmigranite juice. There recipe called for straight juice & salt, but I couldnt quite go there, so I did 1/2 juice & 1/2 water & salt. I brined it for 2 days, rinsed it and used a dry rub with olive oil inside and out. It was smoked at lower temps (225 degrees) than others here mentioned, for about 4 hours until the bird reached 165 degrees in the breast meat. It was a 12 lb bird and I used pecan wood and mesquite lump charcoal to smoke it. 

I have to say I was skeptical because I really dont care for cranberry juice, BUT.... This was the tastiest Turkey I have smoked yet. This is my 3rd year smoking turkeys for the holidays, and this one got the best reviews from friends and family alike.
#10 - December 04, 2010, 06:57:11 am
Mike
Of all the things I've ever lost, I miss my mind the most.

Members:

0 Members and 1 Guest are viewing this topic.