BRADLEY SMOKER | "Taste the Great Outdoors"

I'm going to do a turkey this weekend(probably just a breast). I'm going to rub it with some olive oil and then sprinkle it with Jans rub. I have never cooked a turkey period, so I have a few questions.

I was thinking of smoking it for 2 hours, at 245*, then transferring it to a roasting pan in the oven to finish up, so here's my questions;

I know I've read it, but can't remember and can't find it what's the highest temp I can set my Auber at and the OBS go? I'm going to put the PID in thickest part of the breast, is that ok? When I transfer it to the oven/roasting pan should I cover the roasting pan or just leave it open? And should I put some liquid in the bottom of the pan, and if so should I occasionally baste or will that effect the smoke flavor?

Any other tips/suggestions?

Thanks!!!

If it is just a breast, at 245* and 2 hours of smoke, you will almost be

finished with the cook. The OBS will probably peak out at 280* or so.

Personally I would leave it uncover so the skin will crispen up. If you

don't care about the skin, then you can cover it and it will be moister.

Turkey/Chicken should be smoked with the vent wide open. I wouldn't

go over 165* for a finished IT. Take pics! ;D

Pics will definitely follow.  ;) , I won't be covering it, I like a crisp skin. So last question, any broth or anything under the rack in the roasting pan? I would think not sence I'm leaving it uncovered anyway?

If it's not "enhanced," I'd brine it first.

I'm going to try and find an enhanced one so that I don't have to brine for first go at it, and one other question should I put the oven temp the same as what I have my OBS as?

Quote from: Mach1 on August 17, 2011, 10:04:42 PM
I'm going to try and find an enhanced one so that I don't have to brine for first go at it, and one other question should I put the oven temp the same as what I have my OBS as?

If you need to transfer to oven I probably would use a lower temp like 225.

Like I said, I think after 2 hours, you will probably be close to done.

STC does a lot of breast/turkey ;D and he will see this in morning and correct

or add to what I posted.

Yep!  CRG has you covered...    Couple hours of smoke at 225° then move to the house oven.   I pull mine at 160° and let rest for a bit while it cruises up to 165°.

Pretty much every turkey piece/part I've seen/bought around here has been 'enhanced', so I can't help you with the brine.

So after 2 hours of smoke at 245*on my turkey breast(bone in)I'm at 130* dinner is in 2.5-3 hours I plan on transferring it to the oven to crispen the skin up. Any suggestions on when I should transfer it to the oven? How long will it take for the skin to crispen up? I'm wondering if I should turn the temp down to 225* make sure it doesn't get done to long before dinner? Any help is appreciated as I've never cooked a turkey.

If you want to crisp it up, you'll probably need at least 30-60 minutes in a 325-350^o oven.  I'd probably pull it off the smoker at an IT of no more than 140-150^o and into the oven till 165^o.

Sweet I just pulled it, so hopefully last question, should I put broth or anything in bellow the rack in the roasting pan?