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Nov 22, 2022
6:05
:21
pm
conflictedcoug
All-American
Sorry for the long link
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conflictedcoug
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conflictedcoug
Joined
Mar 30, 2005
Last login
Apr 26, 2024
Total posts
7,490 (38 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
kotacoug
11/22/22 1:51pm
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