Beer Forum

Alright. I've been given the green light from the wife on a smoked turkey. I have a decent smoker that I am able to throttle the temp. I have a 15 lb. bird. I am headed to the store to pick up some lump charcoal and some apple wood. I am going to soak the wood in some beer overnight.

I am going to put a pan filled with beer and spices that I will use to baste it from time to time with. I am also going to use a hypodermic to inject a little of this, into it:



Anybody have any tips for a target temp, duration, and process things? I wouldn't say I'm a smoking expert....


Mylo

Well first you have to paste a ton of ZigZags together....

Mylo wrote:Alright. I've been given the green light from the wife on a smoked turkey. I have a decent smoker that I am able to throttle the temp. I have a 15 lb. bird. I am headed to the store to pick up some lump charcoal and some apple wood. I am going to soak the wood in some beer overnight.

I am going to put a pan filled with beer and spices that I will use to baste it from time to time with. I am also going to use a hypodermic to inject a little of this, into it:



Anybody have any tips for a target temp, duration, and process things? I wouldn't say I'm a smoking expert....


Mylo

I'm making the brine recipe from homebrewchef.com. Using octoberfest. I brined a turkey before smoking it before and it turned out great--and I don't care for turkey AT ALL! Gonna try the cranberry sauce too.