More tangy. We don’t buy regular Mayo anymore. Buy the one with the red cap on

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Nov 22, 2022
11:31:09am

BlackBart All-American

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BlackBart

Previous username: LVCoug
Bio page: BlackBart
Joined: Oct 3, 2004
Last login: Apr 30, 2024
Total posts: 33,556 (299 FO)

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Messages

Author

Time

Smoking a turkey this year, any recommended recipes? Also do you keep the skin

Blue for Life

11/22/22 11:23am

Spatchcock and copy Malcolm from How to BBQ Right

Penske Material

11/22/22 11:24am

I did a spatchcocked turkey on Saturday that turned out great

conflictedcoug

11/22/22 11:34am

What is the sauce you use for smoking, and what is the rub you use?

Blue for Life

11/22/22 1:57pm

It’s Rodney Scott’s rib rub and Rodney’s sauce

conflictedcoug

11/22/22 6:04pm

Sorry for the long link

conflictedcoug

11/22/22 6:05pm

I always look this guy up for smoking tips. He's great.

Chemish

11/22/22 11:38am

I looked this guy up and the first Turkey post is a full turkey rather than what

Blue for Life

11/22/22 5:13pm

Not a recipe but a tip

conflictedcoug

11/22/22 11:25am

I'm running with this Gordon Ramsay recipe this year.

jrifkin48

11/22/22 11:27am

Ideally Japanese Mayo

BlackBart

11/22/22 11:27am

I've never tried Japanese Mayo, what is it like? I'm a Duke's Mayo guy

conflictedcoug

11/22/22 11:30am

More tangy. We don’t buy regular Mayo anymore. Buy the one with the red cap on

BlackBart

11/22/22 11:31am

I will have to try that. Duke's is tangier than Hellman's and most other mayo's.

conflictedcoug

11/22/22 11:32am

Interesting. I might have to try that this year.

Chemish

11/22/22 11:37am

Turkey Cannon FTW

Tare

11/22/22 11:28am

I use these - turn out great.

Swish

11/22/22 11:53am

Keep the skin on

cheezedawg

11/22/22 11:29am

You doing the whole bird or just the breast? I’ve only smoked the breast. I

m0resn0w

11/22/22 11:31am

How long and what temp do you typically smoke it at?

RockyBalboa

11/22/22 11:38am

For the breast I did it at 275, that was what I saw on the internet.

Blue for Life

11/22/22 1:49pm

How long did it take to get to the internal temp you wanted?

RockyBalboa

11/22/22 2:36pm

Maybe 2.5-3 hours. I think it would be faster if no bones.

Blue for Life

11/22/22 4:58pm

I go with 225° and 1/2 hour +/- for every pound. It doesn't take long, so I

m0resn0w

11/22/22 3:06pm

Whole turkey for Thursday, we have the Elders and 4 of my son's friends coming.

Blue for Life

11/22/22 1:47pm

I'm smoking 2 smaller turkey breasts, much easier than doing a whole turkey

RockyBalboa

11/22/22 11:33am

Do you use a bong or just rolling papers?

CorndogStickshift

11/22/22 12:14pm

It seems odd to remove the skin. I’m following my Alton Brown Turkey triangle strategy

Cheesy Gordita

11/22/22 11:34am

Most bbq places pull their turkey at around 153

whoneedscorners?

11/22/22 11:41am

Yup don’t overcook

Swish

11/22/22 11:54am

Per suggestions on this board, I pulled my test run turkey breast around that temp and it turned out fantastic

dingus79

11/22/22 12:07pm

Overall how long did it take in the smoker to get to 153? 3-4 hours?

RockyBalboa

11/22/22 12:19pm

Good question, the turkey breasts I use are pretty small (3 lbs) so it only takes about 3 hours I believe at 250, but

dingus79

11/22/22 12:53pm

I hear ya. Mine are only 4 lbs each so I was thinking along the same lines.

RockyBalboa

11/22/22 1:14pm

Spatchcock is the only answer here!!

AzCugrFan

11/22/22 11:50am

Take it one step further…. Cut the leg/thigh pieces off so you are left with the

kotacoug

11/22/22 3:34pm

Any video's of that or recommendations for brine no brine?

Blue for Life

11/22/22 5:10pm

Don’t waste your time with wet brine. Not needed. Just season 1 day prior and

kotacoug

11/22/22 6:36pm

Great do you have any suggestions of doing that?

Blue for Life

11/22/22 5:10pm

Google spatchcocking and then take it one step further by cutting the thighs off

kotacoug

11/22/22 6:45pm

Recommend not smoking it. Grill/roast it at 350 on your smoker. It will have

kotacoug

11/22/22 1:50pm

Also takijg the skin off will make the meat way too smoke flavored. Less is more

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