What to put in the smoker this weekend?

[Mtneer]

Using a remote thermometer is a good idea for a smoker since you're mostly cooking to temp, not time. I just have a basic model with a transmitter and a receiver; not convinced on the bluetooth/wifi gizmos that cost a bunch.

Agree spatchcock is the way to go for chicken and makes even more sense for turkey.
SPATCHCOCK SMOKE ROASTED TURKEY
https://heygrillhey.com/spatchcock-s...oasted-turkey/

I'm planning to try this one soon, should appease the turkey haters.
BACON WRAPPED TURKEY BREAST ROULADE
https://heygrillhey.com/bacon-wrapped-turkey-roulade/

[electronman1729]

That amazing and looks delicious! I'm curious, do you keep a thermometer plugged into the meat throughout the smoking process?


Two weeks ago I used the new Weber Smoky Mountain Smoker to cook a pork shoulder. I smoked with charcoal and apple wood chunks. It turned out great but took 11 hours and all 12 lbs. of charcoal. With the very cold temps and wind that day I struggled to keep the smoker temp above 200 degrees. On the advice of a friend I got a welding blanket to cover the smoker for our next batch. That should tame the heat loss.

The smoker will hold a lot more than a single shoulder so for Thanksgiving I plan to smoke a 20 lb. turkey, a pork shoulder, a moose brisket and a batch of moose salami. I'll probably partially wrap the moose brisket with bacon as I usually do with venison steaks.

I put it in after a few hours and let it ride through until competition. Did you use real charcoal? When I use the green egg I use the lump charcoal from Ruffs BBQ shop. The stuff from Kingsford burns too quick and does not get hot enough. I would definitely use a blanket during the cold temps, as the smoker my not be trapping enough heat. The other problem might be not enough air as it looks like you are at a higher altitude. Might want to try a cheap fan to blow some more air in, and then adjust the vents and intake. The key is trial and error.

[Gman]

I do turkey on the pellet grill at 325-350 (based on turkey producer's instructions) and follow the guidance on the turkey label of time/pound. Just like oven roasting but tastes so much better. Also frees up the ovens indoors for side dishes.

My recipes for pork shoulder call for about 5 hours of temps about 225 and then wrapping in foil with liquid and upping temp to 250. I just put it in a roasting pan tightly covered with foil in a 250 oven at that point. The meat is sealed up, why should I continue to burn pellets to keep it cooking?

[Great-Kazoo]

I just so happen to have a brand new turkey frier set-up sitting in my garage that I need to get rid of.

Really. Now if there was some way of it making it's way down here. Mmmmmmmm
I'd use it more for fish fry's than once in a while poultry. I know some of the neighbors would never leave, if i started doing deep fried twinkies.

[eddiememphis]

Bought a prime rib at Sprouts.

Dry brined today. Will rub with pepper, onion and garlic and toss in the smoker tomorrow.

[Gman]

Got an all natural turkey to beer brine and put on the pellet grill for turkey day.

[buffalobo]

Since just Mrs bo and I this year, gonna put a couple Cornish hens in the smoker.

[porfiriozg]

I'll be making brisket for Thanksgiving take about 14 hour

[DenverGP]

Happy thanksgiving!

[Gman]

Pellet grill roasted bird:

Happy Thanksgiving!