BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: electricshaman on November 28, 2010, 08:24:32 AM

Title: Smoked turkey
Post by: electricshaman on November 28, 2010, 08:24:32 AM
Hey Everyone,
I am going to smoke a  10# wild turkey today.  I brined it for 24 and dried for 24.  My concern is the smoke/cook time and also the turkey had its skin removed.  Is there any tips for these ?'s and concerns.
Thanks
Title: Re: Smoked turkey
Post by: FLBentRider on November 28, 2010, 08:57:59 AM
I would put some bacon on it, that will help keep the surface moist.

I would smoke it @250F until your desired IT. Domestic birds that is 165F.
Title: Re: Smoked turkey
Post by: electricshaman on November 28, 2010, 09:25:26 AM
How long should i should this old bird?
Title: Re: Smoked turkey
Post by: FLBentRider on November 28, 2010, 09:35:53 AM
How long should i should this old bird?

I think I read "how long should I smoke this old bird"

Most people put two to four hours of smoke on poultry, it depends on how much smoke flavor you want.

Poultry really takes the smoke well, and you can't "un-smoke" it.

It also depends on what flavor of smoke you use. Mesquite and Hickory tend to be stronger than some of the other woods.
Title: Re: Smoked turkey
Post by: electricshaman on November 28, 2010, 11:07:51 AM
Yep, sorry.  I meant smoke time. Thanks.  I plan on 2 hrs of smoke and 3-4 hours in the oven @ 325^