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Just want to thank all of you who provided some input towards my first turkey smoking adventure. Cooked two 13 lb. birds and a 20 pounder on my WSMs and they turned out great!

Used a cranberry-based brine on one, a sweeter brine on one and a pretty basic brine on the third. The gang preferred the brine with the honey/sugar base although the cranberry brine came in a close second.

Used a combination of apple/cherry/maple to smoke with and cooked them at 240-260 for about 8 hours for the smaller birds and 12 hours for the big one. I think I'm hooked and despite the extra work it took to smoke vs. just shoving them in the oven I believe my future turkeys will be pulled off the cookers.

Again ... can't say enough how much I appreciate all the help from my BBQ friends. Getting geared up now for BBQ season. Can't wait to be able to spend some more time with all of you when the weather starts warming up.

Hope y'all had a great holiday!!
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