Hey folks, very new here, have been reading.
Here is my basic question for you:
I have a turkey cut in half, it is brining. Would like to put it into the smoker. How long would I smoke it for, what temp, and how much and type of smoke would you use?
Thanks for your help!
figure an 1 hour per 1 pound also smoke with apple or maple if you have it
I would run smoke for 2 hrs, no more that 3. Temp 240 or as high as your smoker can go, Vent Full OPEN. Go by IT of no less than 160. Skin won't get crisp, if you want crisp skin finish briefly in hot oven or grill. (but if you tent it....it will get soggy again :) )
I'm thinking about my first being a turkey.
I have read about the skin not turning out so good, slows the smoke into the meat as well.
Should skin be removed? I was thinking some herb and spices on the surface of the meat instead.
I would leave the skin on to help the meaty remain moist. You can always discard the skin after the meat is cooked. Place your seasonings under the skin prior to smoking.