Quick question..

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john pen

Master Chef
Joined
Jan 25, 2005
Messages
5,084
Location
Western NY
25 lb turkey going in the wsm (hopefully).. Did the brine like Cappy and its in the fridge drying also. We'd like to eat around 6 or 7. What temp in the smoker are we suggesting and how long of a cook can I expect. I know I could do a search but this is easier and the time it takes to search could be used to make bloody marys
 
dang, I did a couple of 12 lb'ers in 3 and a half hours. Extra drumsticks and less margin of error
that way. By the way, It's 74 degrees here outside the smoker.
 
Footwear is cool. Thought I was the only one to run out in snow and rain to cook in those boys. Oh yea, that's when I was drinking. :LOL: Don't do much good for the kitchen floor. Beware, I have crashed with things off the pit coming in the door. Not a good thing. Kind of like a beer, if you don't spill it and it's semi level, your okay. :D

Pigs
 
john pen said:
156 degrees... As Clark Griswald says..If this tastes half as good as it looks.....
And it was...The bird was moist and tasty as heck ! I cant believe Ive never brined or smoked a turkey before !!!
 
Nick Prochilo said:
Just remember the picture of Larry 1/2 naked and this one doesn't seem so bad! :LOL:
There went the bit of throw up in my mouth...............
 
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