update from Dick in Emmett, Idaho

[dick621]

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

[JJC]

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

[BigSmoker]

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



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[JJC]

Well, Jeff????

John
Newton MA