Hello,
I should receive my new Bradly Original today and would like to try a turkey on Friday. I've never smoked anything before so I'm really a newbie at this.
As a beginner I'd like to keep it simple. The turkey is a store purchased frozen (now thawed) and is about 10 pounds. What would you recommend as far as cooking time, temperature and perhaps a simple rub? I'll use a meat thermometer to make sure it's at least 165 degrees but would prefer not opening the door any more often than I have to.
I do see a remote thermometer in my future but for now will have to rely on the old fashioned type.
Thanks for your advice!
Welcome pop_rivit,
I haven't done a turkey yet but I'm sure someone with experience will be along soon.
KyNola posted a rub the other day that is supposed to be good with chicken so is probably good with turkey as well (I haven't tried it yet). http://forum.bradleysmoker.com/index.php?topic=7493.0;topicseen
Also, there are some rub recipes over at the recipe site http://www.susanminor.org/forums/forumdisplay.php?f=180 as well as other good looking recipes.
Deb
Welcome to the forum pop_rivit
I'm with Deb, I've yet to do a whole turkey, but I would guess to say about 10-12 hours @ 210-220 main thing with your fowl is hitting that IT.
As far as rubs go, if ya wanna go real simple, McCormick makes some really good stuff that you don't have to mix up. I use them when I run out of my old stand by. Also I like to do an injection with most of my birds, that and or a good brine! Someone will be along, with more brains than I! Good Luck!
C
W E L C O M E to the forum pop_rivit!
If you have time, I would brine it. I use this brine:
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Then I rub spices under the skin and smoke @250 with Apple, maple, or Hickory no more that 4 hours of smoke. About 5 hours later (depending on how big the bird is) to reach the 165 IT.
I would _not_ make stuffing inside the bird.
Looking back in my records, I did a 15 lb turkey in about 9 hours and a 13 lb in a little over 6 hours.
Al
Quote from: FLBentRider on July 02, 2008, 07:36:01 AM
W E L C O M E to the forum pop_rivit!
If you have time, I would brine it. I use this brine:
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Then I rub spices under the skin and smoke @250 with Apple, maple, or Hickory no more that 4 hours of smoke. About 5 hours later (depending on how big the bird is) to reach the 165 IT.
I would _not_ make stuffing inside the bird.
Question about the brine-does it need refrigerated during the brining or can it sit at room temperature? I have a wine fermenter that might work perfectly for the brining process if it has to be kept cool. Otherwise a cooler is a great idea (never thought of it).
By the way all-thanks for the fast responses. This seems to be a great forum and there is a LOT of information!
The brine should be cold. the ice helps that, and I add a frozen gallon water jug.
Alton Brown does his this same way with ice added instead of all water to keep everything cold in the cooler overnight.
edit -> link removed
My method is a variation on Alton Browns.
Oppps. I didn't mean anything by the link. When I read your post I was thinking that I had seen something similar using the cooler on the Food network. I did a quick google search of AB/cooler/brines and didn't look at the recipes but at his process. I was posting the link in order to show support by other chefs using similar methods. Looking back at my post it was a bad move. My apologies FLBentRider.
No problem! I should have given him / the site credit in the first place.
no harm / no foul.
I was trying to clear confusion, and instead, created it....
Should water be used in the bowl?
I "seasoned" my new smoker per the instructions putting water in the bowl. Should water usually be put in the bowl when smoking or should it be left dry? I see some posts where it sounds like water was used, and others that sound like it wasn't.
Thanks!
Bowl should never be left dry, its primary roll is to extinquish the pucks after they have finished smoking!
C
Hello pop_rivit, I am fairly new to posting to the forum but have been using this smoker and others for a while now. Last weekend I posted under Not quite first turkey, I use the same smoker you do. Maybe a little different from some but the wife, daughter and I sure did enjoy the end result and the dog even got a little taste :). My bird was about the same size as yours. Good smoking, have fun!
Thanks all! I appreciate the advice.
Quote from: pop_rivit on July 02, 2008, 02:43:30 PM
Should water be used in the bowl?
I "seasoned" my new smoker per the instructions putting water in the bowl. Should water usually be put in the bowl when smoking or should it be left dry? I see some posts where it sounds like water was used, and others that sound like it wasn't.
Thanks!
Those posts where you see that water is not used in the bowl, it generally for those who are making jerky, and occassionally you will see this in posts for sausage. The cabinet temperatures are kept low, the "cooking" time is short and only 1:40 to 2:00 hours of smoke is applied.
Quote from: Habanero Smoker on July 03, 2008, 02:46:14 AM
Quote from: pop_rivit on July 02, 2008, 02:43:30 PM
Should water be used in the bowl?
I "seasoned" my new smoker per the instructions putting water in the bowl. Should water usually be put in the bowl when smoking or should it be left dry? I see some posts where it sounds like water was used, and others that sound like it wasn't.
Thanks!
Those posts where you see that water is not used in the bowl, it generally for those who are making jerky, and occassionally you will see this in posts for sausage. The cabinet temperatures are kept low, the "cooking" time is short and only 1:40 to 2:00 hours of smoke is applied.
Ah...now I understand better. I appreciate the advice and can't wait to try the turkey tomorrow!
My first smoked turkey was a huge success. We had a group of about 9 people here for lunch today. There were left over hot dogs. There were left over burgers. There were left over chips.
There was no left over turkey.
Everyone said how good the turkey was. It had a nice smokey flavor, it was moist and tender. The interesting part was although it was tender, it was also firm. You could cut it with a fork.
My wife, who was skeptical about the smoker, has already written down a list of smoker to-do's. They include ribs, salmon and turkey.
I used the brine suggested by FLBentRider. For a rub I used a commercial product called "Cookies" seasoning. Cookies also makes good bbq sauce.
I put the turkey on at 6:30 this morning. At first I had a little trouble getting the temperature stablized, but once I did it was hands off. I checked the temperature at 11:45 and it was between 165 and 170. Perfect.
I then used the FTC method for an hour until everyone arrived. You should have seen the faces when I opened the cooler and unwrapped the turkey. It was still steamy hot and the smoked turkey smell filled the kitchen.
Tomorrow morning it's off to the store for some ribs and another turkey or two.
Thanks for everyones help this first time through!
Great job pop_rivit!!
Quote from: pop_rivit on July 04, 2008, 02:43:04 PM
My wife, who was skeptical about the smoker, has already written down a list of smoker to-do's. They include ribs, salmon and turkey.
That's the real success....
Congrats on your Turkey success pop_rivit!