After seasoning my BS and doing a cold smoke of some cheese sticks from Costco (5/8 in.sq. by 5 1/2 in. long) for 1hr. 40 min. with apple, which turned out delicious, I tryed some turkey breasts last Sunday. I rubbed them with some mortons quick cure, put in ziplock bag in fridge overnight. Rubbed with Mc Cormick turkey rub next morning and into the bradley for 8 hrs. with 2hrs smoke, (1/2 hickory and 1/2 cherry). Temp. 190 with vent just cracked for 7 hr. Last hr. vent open, temp 220. Used maveric ET 73 to moniter. Flaver was ok, skin tough and rubbery. Ate 1/2 breast for dinner, sliced 1/2 , put in fridge for snacking, vacuum packed other one after removing from bones and froze it. Wife
boiled bones, removed meat and used broth and meat to make a batch of bean soup. MMMMMMMMMMMMMMM
Smoked more cheese sticks to take to family Christmas get togeather tonight.
bought a TET-7100 PID temp. controller on e-bay yesterday. Have to get a SSR yet. Anyone used this particular PID yet? Any pointers?
Dick
Hi Dick,
Glad everything turned out OK-to-MMMMMM! I've never used nitrates on turkey--some folks say that makes the turkey taste more like a ham. Was that a possible reason why the smoked turkey was just OK? If so, try just a simple salt and sugar brine next time--about an hour per pound. I smoke for 3-4 hr, and finish off in the oven so the skin gets real crispy and we get drippings for gravy. Just a thought . . .
John
Newton MA
Just smoked a whole turkey for my oldest brother today. It was a butterball 10-12 lber pre brined. I just broke loose the skin put rub under the skin and on top. Popped her in on the next to lowest shelf in a as high as the heat goes bradley. Smoked for 3 hrs of maple then cut the heat down from 250 to about 210. finished it up in 6 1/2 hrs when breast meat hit 163f. Skin was a crispy as you could want and was just a perfect amber color. We won't eat it until sunday evening so the smoke flavor will have time to really penetrate. I think to get a crispy skin just use a touch more heat.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Well, Jeff????
John
Newton MA