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- Fill the wood chip box with wood pellets (the kind made especially for cooking) and it will smoke for 3-5 hours straight depending on which model you have and the size of the wood chip box. I am assuming the uniform size of the pellets allows them to be packed a little tighter in the box but, for whatever reason, I have tried this twice now and I have gotten more than 5 hours of smoke out of a single load. I highly recommend that you try this. - Source: Internet
- Smoking is a flavorful way to serve a Thanksgiving turkey, and it frees up your oven for pies and side dishes. Though it requires a bit of preparation beforehand, the end result of juicy meat, smoky flavor, and deeply burnished skin is worth the effort. Besides a smoker, all you need to make this smoked turkey recipe is a turkey, seasonings, and plenty of time. - Source: Internet
- More than 3 hours drive: When the turkey is finished cooking, tent foil over the top and allow it to cool off for about 30 minutes. Wrap in foil and place it in the fridge. Keep the turkey iced down while traveling. Once at Grandma’s house, still wrapped in foil and sitting in a oven safe dish, place in the oven at about 300 degrees for 1.5 to 2 hours or until it reaches 165 degrees. - Source: Internet
- Pour the brine down into the bag until it completely covers the turkey breast. Press all of the air out of the bag and zip it up tight. I like to tie the top with a rubber band to prevent any mishaps. - Source: Internet
- Place the bowl with the ziploc’d turkey breast and brine into the fridge for 4-12 hours. It doesn’t seem to make a huge difference so the only reason for leaving it longer would be if you wanted to leave it in overnight while you sleep. Otherwise, about 4 hours and you’re ready to cook. - Source: Internet
- My own formula is 1 gallon of water + 1 cup of kosher salt. Mix it all up until the water is clear and you have a basic brine. You can add other things to this like sugar, fruit juices, wine, hot sauce, etc. to flavor the turkey but you don’t have to. - Source: Internet
- A: Absolutely not. If you want to make it really easy just unwrap the turkey, apply my rub on the outside and smoke it. It will still be delicious and better than what 99% of Americans are eating on Thanksgiving day. - Source: Internet
- You can make these in ANY smoker whether it’s electric, charcoal, gas or wood. As long as you have heat and good smoke.. it will work. - Source: Internet
- In the past we have used olive oil, mustard and even fruit juice to wet the outside of the turkey and help the rub to stick better but this year I am using mayonnaise. Think about it.. mayo is just eggs and oil so it will do a great job of preparing the surface of the turkey for the rub and it should help the skin to crisp up a little bit if we’re lucky. - Source: Internet
- A: No you certainly don’t with the charcoal, electric and gas smokers however you may want to keep it going for extra smoke flavor. Some folks worry about “over smoking” but this is usually the result of not enough airflow causing creosote to form on the meat itself. This will give a chemical type taste and is extremely unpleasant. - Source: Internet
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