Brined a large turkey a Friday night and now it's time to smoke him.
It's a 20 lb'er and is the largest I've smoked. I've always had between 12 and 13 lbs or so and I've got that size down to a science, so we'll see how this one goes.
I'm making it for a pre-Thanksgiving get together with some church folk for this evening. Dinner is at 6pm. I'm figuring on this guy to take about 6 hours, but want to be sure I allow enough time for it to cook through. Nobody likes uncooked turkey.
Reheating it will be simple, although I'll have to segment it and cut it all, thus losing the overall presentation of a beautiful smoked bird that's in one piece, but hey, it'll taste darned good!!
Here he is in an old bucket I found in the garage.
j/k I've got a bucket dedicated to brining turkeys.
It's a 20 lb'er and is the largest I've smoked. I've always had between 12 and 13 lbs or so and I've got that size down to a science, so we'll see how this one goes.
I'm making it for a pre-Thanksgiving get together with some church folk for this evening. Dinner is at 6pm. I'm figuring on this guy to take about 6 hours, but want to be sure I allow enough time for it to cook through. Nobody likes uncooked turkey.
Reheating it will be simple, although I'll have to segment it and cut it all, thus losing the overall presentation of a beautiful smoked bird that's in one piece, but hey, it'll taste darned good!!
Here he is in an old bucket I found in the garage.
j/k I've got a bucket dedicated to brining turkeys.
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