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My 2017 spring smoked gobbler

Thread starter #1

Western Ghost

Active Member
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Smoked my bird last week and had a few buds over,they brought over some bows to smoke as well. Had a bit of a feast going!

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philcott

Mucho Gusto
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Man o man I sure with I lived closer. That bird looks wonderful.

Any brine? What chips? how long?

I just gotta know so I can try one myself.
 
Thread starter #3

Western Ghost

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Smoke a 20-22 lb bird for 5 hrs,using 2 coke cans full of oak chips,not more than that with the oak chips. Cause they smoke a lot and the bird will suck all that oaky flavour in,won't taste too good after that. A little goes a long way!

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image.jpg Brine recipe

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image.jpg Doin it.
 

philcott

Mucho Gusto
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Thanks for the info WG. I enjoy smoking but have never tried a turkey.

Much appreciated.

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So at 300 deg you smoked for 5 hours. Was the bird at temperature at 5 hours or did it have to stay in longer to bring it up to 165?
 

Foxton Gundogs

Moderator/CERTIFIED GOOSE PIG 2016....... Cedar BC
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We do a smoked gobbler at least once a year, brine for 72 hr in JD and Cranberry juice and water with salt, pepper, poultry seasoning and brown sugar. Smoke with cherry at 200 for 5 hrs then remove the smoke and let it go for another 2 hrs. I think Head Lice was in on one of the feasts. Never any left overs.
 

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