Nathan Lau wrote:
> April W. wrote:
>> I am getting pretty good at this smoking thing. I can make a mean
>> butt, brisket, ribs, even turkey breast. I want to make a whole
>> turkey. Any advice? Maybe on cooking time, wood type? Would I rub
>> it, soak it in a brine or what? Any help would be greatly
>> appreciated. Everyone here has been really informative and helpful
>> about every question I have ever had.
>
> Start with a fresh bird, unenhanced. Brine or inject. Try Hound's
> Citrus Brine. Put your seasoning rub *under* the skin - smoking
> poultry usually creates rubbery, inedible skin. I like apple for
> smoke. Smoke
> it at higher temps, 300+, until the temp reaches 180 in the thigh.

I've got a barrell cooker with a main chamber that would fit 4 Turkey. I
cooked one with the fire over on one side and the turkey on the other. This
is like roasting a turkey in your oven, just with lump instead of gas.
Turkey had a simple rub on the skin and Hounds Citrus brine. Came out damn
good, light smoke flavor, crispy skin. A little too crispy in places, the
ambient heat was pretty high, but the bird cooked real fast too so turned
out real juicy. Great way to cook a Turkey.
I guess you cant do that on a Weber; because of the fat dripping onto the
fire, you can't get that direct ambient heat without smokin the bird in a
grease fire.
Hounds citrus brine is awsome on Turkey. Don't short the lime, IMO the lime
flavors came through the best.


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