Beer Forum • View topic

Mylo · **Posted:** Tue Nov 25, 2008 3:41 pm

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

rhino777 · **Posted:** Tue Nov 25, 2008 5:28 pm

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

huskerbrew · **Posted:** Tue Nov 25, 2008 6:19 pm

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.

Smoking a turkey for the big day

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