My Account
Sign up, and you'll be able to ignore users whose posts you don't want to see.
Sign up
Report problem with this ad
Start a related thread
Start a related poll
Reply via Boardmail
Nov 24, 2020
1:17
:22
pm
Garn
All-American
what temp do you cook at, and for how long?
Start a related thread
Start a related poll
Reply via Boardmail
Report problem with this ad
Garn
Bio page
Garn
Joined
Mar 27, 2002
Last login
May 2, 2024
Total posts
9,643 (33 FO)
Report problem with this ad
Messages
Author
Time
I need to smoke a turkey that is 20 lbs
Garn
11/24/20 12:47pm
I will be smoking a 20lb this year, but this is my 1st year smoking a turkey
acougfan
11/24/20 12:48pm
yeah. As long as it fits in your smoker, you should be ok. I've smoked a 24-pounder.
jdub
11/24/20 12:50pm
Higher temp didn't burn it spatchcocked?
Garn
11/24/20 12:53pm
no
jdub
11/24/20 12:54pm
nope. and pull it at 150-155 and you're golden.
molodyets
11/24/20 12:56pm
do you brine? use a rub? catch the drippings?
Garn
11/24/20 1:01pm
Use a brine and a rub.
Supercoug
11/24/20 1:08pm
I buy a Butterball and don't brine--I don't think it needs it. Other brands that don't inject moisture do need it.
jdub
11/24/20 1:13pm
IMO I do think the turkey still could use a brine even if it was pre-brined.
Supercoug
11/24/20 2:29pm
I'm going to try a dry brine on a pre-brined bird this year. See how it goes.
Eddie
11/24/20 2:35pm
I got a butterball fresh so should be good.how long should I plan for spatchcock
Garn
11/24/20 1:16pm
It really depends on your smoker, and the outside temp, but 3 to 4 hours is a good guess.
jdub
11/24/20 1:22pm
Thanks man! I use a green mountain grill, but I will be doing it at Island Park
Garn
11/24/20 1:25pm
I'm envious of Island Park. Beautiful area. Good luck!
jdub
11/24/20 1:26pm
poultry cooks better at higher temps
Supercoug
11/24/20 1:09pm
RE: I need to smoke a turkey that is 20 lbs
braddahmike
11/24/20 12:50pm
RE: I need to smoke a turkey that is 20 lbs
BYUgeezer
11/24/20 12:50pm
I am doing a 25 pounder this year, but I quarter my bird before smoking.
Ozymandias
11/24/20 12:51pm
If you're going that big, do two 12s. Better.
Lip Gallagher
11/24/20 12:56pm
Ya. I’m not a fan of the meat from big turkeys like that.
kotacoug
11/24/20 12:58pm
Wrong. Quartering it up makes this very doable and very delicious.
Ozymandias
11/24/20 12:59pm
Board name checks out
Tricky
11/24/20 1:01pm
Nope. It's better quality from smaller ones. It's not about dealing with size.
Lip Gallagher
11/24/20 3:15pm
what temp do you cook at, and for how long?
Garn
11/24/20 1:17pm
18 pounds is as big as I have done. You're fine if you make sure the dark meat
whoneedscorners?
11/24/20 12:52pm
Call me Jealous...
Eddie
11/24/20 12:56pm
That happened to me last year, literally Thanksgiving morning I figured that out. I borrowed a friend's smoker
jdub
11/24/20 12:59pm
This is why you need 2 smokers.
whoneedscorners?
11/24/20 1:00pm
Or a good friend who lives close 🙂
jdub
11/24/20 1:01pm
My blower fan went out (I have a pellet smoker) on a holiday weekend
Tricky
11/24/20 1:03pm
If I decide to replace mine, that's where I'm looking first.
Eddie
11/24/20 2:35pm
Here's the bummer...
Eddie
11/24/20 1:52pm
Do more than spatchcock it. Just quarter it and smoke it. Then you can pull the
kotacoug
11/24/20 12:57pm
This.
Alister Mackenzie
11/24/20 1:03pm
What's the optimal temperature for the dark meat in the thighs and drumsticks?
ldssdl
11/24/20 1:14pm
At least 170... a little higher won’t hurt.
kotacoug
11/24/20 1:26pm
Report problem with this ad
Posting on CougarBoard
In order to post, you will need to either
sign up
or
log in
.
Report problem with this ad
