Strain the chunks out and use the liquid.Injection 2: Simple solution of 1/3 cup butter, honey and white wine and a little bit of garlic salt or powder.Injection 3: Scottie's Creole Butter (posted on bbqsearch.com on 11/17/02 @ 17:50:00, thanks Scot)•1/2 can of beer•1/2 pound butter•1 teaspoon Bonesmokers Big Time BBQ Rub (any mild BBQ rub will do)•2 teaspoons paprika•1 1/2 teaspoons white pepper•1 1/2 teaspoon sea salt•1 tablespoon garlic powder•1 1/2 teaspoon onion powder•1 teaspoon Coleman's mustard•1 teaspoon ground black pepper•1/2 teaspoon cayenne pepper•1/2 teaspoon TabascoWarm Mixture on stove until ingredients mix well. You’ll still get the smoke flavor you desire.Another benefit of the cheese cloth is to prevent this problem. You’ve rubbed it down, you’re ready to go.Whoa, one thought.Stuff in Cavity. Brine and smoke. Are you looking for a fun way to spice up your Thanksgiving meal? Most brines are there to add moisture, you can always add more salt to taste if you wantTIP: One easy note on injecting is to take 8-10 ounces of Smokin' Okies Honey Brine, cut the salt in half, go very low salt rub and let set overnight.Basic bird, ready to be brinedBird in a turkey bag(make sure to get all the air out).Store the bird in a cold place (below 40°F)INJECTINGOkay, let’s face it, turkey tastes like turkey. Follow the manufacturer's instructions and bring the smoker to a temperature to 325° F. Add the … 6. •Smoke your turkey like your chicken. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Don’t question, just try this.Buy a medium sized bird, fresh, about 10 to 12 pounds. In individual pieces. Mesquite is too harsh.ABOUT TEMP & TIMEThe number one reason I suggest doing a practice run is to get the timing down for YOUR smoker and YOUR technique.Lower temps will allow more smoke penetration. 0 likes It flavors food with small wood chunks smoldering over an electric heating element. I have a cookshack and kept a detailed log of smoking while I was actively smoking meats. If you’re looking for the perfect smoker to cook up your delicious Thanksgiving turkey, Cookshack has a large variety to choose from. Chapter 5Thanksgiving Timeline from 1541 to 2001Breeds of TurkeyReferences1. Make sure you’re not using too much wood. For Cookshacks, I wouldn’t use more than about 3 ounces. I brined the 19 lb. The acid in the marinade help tenderize the meat; so be careful and don't marinate too long.If you’re going to marinate a bird, I highly recommend removing the skin, otherwise the marinade doesn’t penetrate. Consider getting a frozen turkey if you like to shop for Thanksgiving ingredients well before the holiday, and remember that a fresh turkey should be cooked within 1-2 days of purchase. Turkey is the holiday staple at most Thanksgiving and Christmas dinner tables. We offer the Cold Smoke Kit that will turn your smoker into a cold-smoking machine. To do this, gently put your fingers under the skin and meat and separate them. Instead of pepper flakes I add chipotles that I smoke myself each fall. Question: How do I do Turkey Legs?Answer: Smoke them at 200 - 225 for about 2 to 3 hours (to an internal temp of 175). See more ideas about smoked food recipes, grilling recipes, cooking recipes. Check every hour for smoke. Smoking will help, brining will help and rubbing will help, but another technique is to inject. And don’t forget to distribute it evenly or else someone might be a big mouthful of rub. I can’t answer every conceivable turkey question. They’ll work great.And of course you DID remove the wrapper, neck, gizzard and that stuff. You can use needle nose pliers and the tendons will pull right out. Rinse the turkey well, and put it in a large enamel, stainless steel or food-grade plastic pot or bucket. De-bone the entire breast. This is a function of temperatures 225°F to 250°F usually won't cut it. Check out some of the references I’ve made or look at this for some ideas.J Appledog’s Award winning turkeyFollowing is the brine recipe that I think is the very best. We smoked an 8.5 lb turkey breast for dinner tonight following Turkey 101, and it came out great. Our smokers are made with special Spin-Glas insulation that’s surrounded by double-walled construction so the outside of the smoker is cool to the touch and safe for family. I hope this helpsGary's Hawaiian Turkey 2 Ingredient:15-pound turkey2 quarts cold water1 1/2 cups soy sauce1 cup lemon juice2 cups brown sugar1 large onion, sliced1 large piece fresh ginger, crushed6 garlic cloves, crushed1 tablespoon allspice1 tablespoon black pepper, Instructions:Submerge turkey in brine mixture; soak 8 to 12 hours.Smoke in covered grill on low (180°F degrees) 2-1/2 hours or more, until bird is dark brown. Brining helps the white meat from being over dry, while smoking until the dark meat hits 175°. Old website: By Catherine Kekoa Enomoto (do a search for “turkey in a Kamado)http://www.bbqsearch.com/(BBQ Search)http://www.virtualweberbullet.com/turkey3.html Virtual Weber Turkey, basic brinehttp://www.virtualweberbullet.com/turkeyselect.html VWeber Turkey selectionhttp://www.virtualweberbullet.com/turkey2.html VWeber Honey Brinedhttp://www.virtualweberbullet.com/turkey1.htmlVWeber Turkey BreastDisclaimer: Every attempt has been made to credit the original author of any material used and if possible contacted for permission.Turkey 101 and the 101 series are copyrights as property of Smokin Okie. Oven-roasted turkey is a Thanksgiving classic, but learning how to smoke a turkey is a great way to mix up your holiday cooking repertoire. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Baste turkey breast with remaining lemon juice mixture after 3 hours. Jun 19, 2015 - Cookshack Service Tech, Bill Vice uses a 100% wood-burning Fast Eddy's™ by Cookshack smoker to cook bacon wrapped shrimp. A lot of the flavor of the rub won’t penetrate the tough skin, so placing the rub under the skin puts it in direct contact with the meat of the bird. cans cola-flavored carbonated beverage. Two things to keep in mind, temp and wood.ABOUT WOODFor poultry I like a simple smoke not an overpowering one. If you keep it in the lower range of 250°F, however, you’ll have more smoke in the bird as the cooking period will be longer. It's just approximate. A larger turkey remains in the "Danger Zone" - between 40°F and 140°F - too long. Don't wait until the big day, you'll only put too much pressure to perform. A flimsy disposable roasting pan is more likely to buckle under the weight of a large turkey, possibly burning you in the process. Cover loosely with foil. •Still more turkey breast. In fact, see BRINING 101for more details.Holiday Turkey Brine:1 gallon water1 cup coarse kosher salt3/4 cup soy sauce1/2 cup white sugar1/2 cup brown sugar1/2 cup honey1/2 cup apple cider vinegar4 tablespoons black pepper3 - 4 tablespoons chopped garlic1 teaspoon allspiceOptional: 1 oz. I then "stuffed" it with a tangerine into which I had poked 4 holes with a toothpick, some onion pieces & fresh sage, thyme & rosemary. 4 Reasons Why BBQ Is the Best Takeout Food for Restaurants, Get The Greatest Grilling Gifts This Christmas. Rinse turkey under cold water and pat dry. You can use this Smoker year round outside in your garage, Driveway, or patio to smoke or cold smoke a variety of foods. Take it out, sprinkle it with rub, any good poultry style rub. TIP: To keep the skin from pulling back after separating, just stretch the skin and tuck it under holding it in place with a toothpickTIP: If you want to improve a commercial rub, add some sage to it. Question: Can I brine a frozen bird.Answer: Well know if it's still a solid chunk of it, you'll need to thaw it fully. Have a Merry Christmas with This Smoked Ham Recipe. Keep the cheesecloth on until the last 30 min of smoking. Why Does Your Business Need a Wood-Fired Pizza Oven? •Had good luck with coating the bird with a good grade of honey, then putting on a good coating of whatever seasonings you prefer. of meat. Why? Every year around the holidays, we seem to get an ever increasing number of requests for how to do a smoked turkey, so here I am to help.For now, we’ll deal with just the smoked variety. Smoked food is slow-cooked, and slow cooking food helps it remain tender, soft, and succulent while also retaining the maximum amount of flavor. Cover loosely with foil. This gets more smoke flavor to what would have been the inside.RECIPESThere are 1000’s of recipes out there and I could fill up and entire book in just turkey ideas. Too high humidity will keep the skin too moist.Skin too darkMain cause of this is too much smoke. Cover with the cold brine and add more water if the brine doesn't cover the turkey. Try our mouth-watering smoked turkey recipe with our state-of-the-art Cookshack smoker for an unforgettable holiday meal. Then lay it flat, breast side down, in the smoker. Or you skipped that other stuff and came directly here.Once you’ve brined, marinated, injected or otherwise pre-prepared your bird, let’s get down to some serious smoking. view now Take its temp. Yield: 16 servings. Food Safety and Information Services, October 2001 bulletin; “Is Pink Turkey Meat Safe?”2. After it is thawed, the bird will keep several days in the refrigerator before spoiling.Whole turkeys that weigh 12 POUNDS OR LESS are the recommended size for safe smoking. Instructions:Put the "Paste Ingredients"-above-in a food processor/blender and reduce till it is of a paste texture.Clean Turkey and then with fingers gently separate skin from meat at the breast, sides and leg area's. I haven’t tried it, but let me know if any of you have. See why you need these 101s!Prepare your smoker. Depending on the size of the bird and temperature of your refrigerator, it could take anywhere between three to five days to thaw. Is a fresh turkey juicier than a frozen one? Are you looking for a fun way to spice up your Thanksgiving meal? Take it out and let it sit. Understanding the ins and outs of brining isn’t difficult once you know a few basic principles! http://www.bowhunting.net/susieq/turkey.htm, http://www.virtualweberbullet.com/turkey3.html, http://www.virtualweberbullet.com/turkeyselect.html, http://www.virtualweberbullet.com/turkey2.html, http://www.virtualweberbullet.com/turkey1.html. Cook time: 10 hours. Smoked turkey breast is one of those dishes that is just as great for a weekend meal as it is for a fancy Thanksgiving or Christmas dinner. It will be done in as little as 3 hours, or up to 5FOOD SAFETYToo many times, Food Safety isn’t addressed, but in these 101’s I’ll always try to give you some important points: To defrost a turkey properly, it should be done in the refrigerator. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F. Do you want to make smoked cheeses, lox-style salmon, pork belly, and nuts? After trussing I brushed the bird with melted butter & vegetable oil mixed with more of the rub.I grilled the bird, indirect, maintaining the Big Green Egg's temperature between 325°F & 350°F using Canadian maple lump charcoal with chunks of apple wood for smoke. I also substitute pimento (allspice) leaves for half of the bay leaves. I have smoked many turkeys but reviewing my smoking journal, I left out one important detail which for the life of me, I … (or 2 tablespoons) Morton’s Tenderquick (Note: In older brines, this is there to help with Food Safety, I just omit)Tip: Try beer in place of some of the water, or substitute apple juice. You’ll see it comes out with a perfect color. Brines are salty solutions and marinades are acidic solutions. Bet you hadn’t heard that before. The dark coloration is not due to the amount of blood in muscles but rather to a specific muscle type and it's ability to store oxygen.BASICSIn one short paragraph, "how do I smoke a turkey?" Cut down the backbone, on one side, with kitchen scissors or large knife. Baste the bird every 1-2 hours with the juices from the bottom of the roasting pan. Any Lessons Learned? I have won 2 local turkey competitions using the following recipe. A simple rinse will just wash off the outside, it won't change anything. Cooking a turkey properly is a little trickier than smaller birds like chicken or duck, but don’t let that deter you. viagra online Irregular should point, factors a should condom cause desire. Allows the solution to permeate well.Injection 1: Use strained Italian dressing. This is also a good reason for keeping the thighs down and the breast up.Drying occurs because the two kinds of meat, white and dark are actually done at different times. Slice and pour honey mixture over slices. Cookshack sauces, spice blends and rubs are original recipes developed in our own barbecue restaurant over 50 years ago. Let mixture cool a bit then inject.MARINATINGMarinating is another method to add flavor. Mix Rub ingredients together and rub on turkey breast. It is easy to move on its four lockable casters. Or butterfly it and lay it out in the smoker that way. Because the turkey has both white and dark meats, it’s very hard to get one done without affecting the other. WARNING: DO NOT plan on smoking your very first turkey on Thanksgiving Day, Christmas Day or any other holiday, party or event. Basting does wonders for keeping the breast moist and it will help the color of the bird.Not crispy skinMain cause is too low a temp. Makes 18 7- to 8-ounce servings.Ray's Tipsy Chicken2This suggests chicken, but it works well for turkey also.Ingredients:3 1/2 pound chicken fryer3 tablespoons hot sauce2 tablespoons Cajun seasoning mix1/2 of 12-ounce can beer1/2 cup barbecue sauce2 tablespoons canola oilTipsy Mixture Ingredients:1 teaspoon onion juice1 teaspoon garlic juice1/2 tablespoon soy sauce1/2 tablespoon Worcestershire1/2 tablespoon liquid smoke, Instructions:Rub chicken all over with 2 tablespoons EACH hot sauce and seasoning mix. Once you inject, it’s good to let this sit for a while, I prefer overnight if possible (but not likely, huh?). Instead of brining, I saw a post by Kit Anderson about koshering his bird. If you cut through the skin and the tendons before cooking, the meat will pull back from the tendons when done. Use a stainless steel roasting pan or handle a disposable pan very carefully. Only by using a food thermometer can one accurately determine that a meat has reached a safe temperature. See more ideas about cooking guide, smoked food recipes, cooking. If you’re smoker will go higher, you can do 275°F to 325°F. I made you a delicious smoked turkey in the Cookshack Smokette Elite (SM025). Let marinate for 12, preferable 24 hoursSMOKING...HOW TOOkay, I’m sure you thought I’d never get to this part. Recommended Wood: 2 ounces hickory wood, 1 clove garlic. Dec 2, 2020 - Explore Janell Busch's board "Cookshack smoker", followed by 297 people on Pinterest. An added bonus is leftovers; because of brining they won’t be as dry as your normal turkey leftovers.You can also cover your breast to prevent a little overcooking in the breast (the cheesecloth soaked in butter is perfect for this). Or cut it in half. Reference links to this page are permitted. However, I am now going to resume smoking and plan on smoking a turkey this week. Brining helps to avoid chewy, tough, and dry meat. Remove and serve. )Rinse well.Before I cooked the bird I seasoned the cavity with lots of salt & the rub that I used on the outside of the bird. Smoke-cook at 225°F with hickory or apple wood for 10 - 12 hours. Fill the injector and put the needle into the meat and inject. Season internals liberally. Also throw some chunks of onion, or celery or even an orange inside. It stays cool on the exterior during operation. Using the directions from the Morton’s Kosher Salt box. If you haven’t heard about this or haven’t tried it, please do. Pull the sides to crack the breastbone. Smoke at 225-250 degrees F for 10 hours, or until internal temperature reaches 180 degrees F when measured in the thickest part of the thigh. You can solve this a couple of ways.Remove the skin. Cook 2 hours (heat will reduce to 250 degrees) or until juices run clear in thickest parts of breast and thigh.In saucepan, warm barbecue sauce and oil 3 to 4 minutes on stove or grill top; brush sauce generously on chicken. That’s true, but if you follow a few basic rules your turkey … For me I think it's a wasted step. Smoke cook at 225°F for 5 hours with 2 ounces of hickory and 1 clove of garlic in the wood box. I know that's not the answer you’re looking for, but the birds themselves have a BIG impact on this. Smoke temps of around 250°F to 300°F just don’t get hot enough for food safety issues about stuffing.Go ahead however, and add aromatics inside the bird. The cloth allows the smoke to penetrate and helps with problem #1, dry bird by keeping moisture on the bird.Separate the skin from the meat (run your hand underneath, but don't remove it), this separation helps the skin crisp up much better.Is your smoker too humid (don't put water in the water pan, but DO open the door to let moisture out). The FEC100 is a 100 lb. •If your turkey comes with a metal prong that holds the cavity closed, remove and set it aside. And, for good measure, I always add 1/4 cup of Mrs. Dog's Jamaican Jerk Marinade.Ingredients:1 turkey, 12-18 pounds, rinsed thoroughly, giblets, tail, and neck removed2 cups brown sugar1 cup maple syrup3/4 cup Kosher salt3 whole heads garlic, cloves separated, but not peeled, and bruised6 large bay leaves1 1/2 cups coarsely chopped unpeeled fresh ginger2 teaspoons dried chile flakes1 1/2 cups soy sauce3 quarts waterHandful of fresh thyme sprigs, Instructions:Combine all the brine ingredients in an enamel or stainless steel pot. For a simple trick, marinate it overnight in a good Italian Dressing, skin off. There is a wealth of information over at BRINING 101, so please go there for more details.Main points to remember, you will almost ALWAYS have excellent results if your poultry or pork is "Under Brined" (too little salt or too little time) but it MAY be almost uneatable if:•The brine solution includes too much salt•The brine solution does not contain enough sugar•The meat is left in the brine solution too longTIP: Feel free to add different herbs & spices.TIP: Salt. Question: How ahead can I make the brine?Answer: Unless you're using something weird, you can make it up as far ahead as you want, just keep it cold in the fridge. Former Member 11/3/127:27 AM. I soak a cheese cloth in butter and put it on from the very beginning. Why are you eating it anyway?QUESTIONS ABOUT TURKEY SMOKING. The first thing I smoked was a big Steelhead Salmon fillet. Remove rib bone and skin from turkey breast. First time smoking a turkey? Don’t forget to look in the neck portion, it might have something stuffed in there too.Remove plastic pop-up thermometer.Regardless of prep, don’t forget to separate the skin from the meat, even if you’re not going to put rub underneath. Poultry takes well to sage, but be careful, you can overpower it with too muchBRININGFor those of you who follow my 101’s and see me in the forum, know I’m a fan of Brining. For crisper skins, finish on a grill. Some people say they don't "taste" much flavor in the brine. The Cookshack smokette SM009-2 Smoker is our entry level Smoker. Remove turkey from oven and let stand for 15 minutes. (Even after an hour it was still steamy hot). You literally need about two ounces of wood for 50 lbs. There won't be more salt on the outside either. Aim for a smoldering fire made with a small amount of charcoal topped with wet wood chips; use tongs to add charcoal, a few pieces at a time. There are 1000’s of rubs out there, I’ll try to add some in this 101 for you to try.A KEY to rubbing your turkey is to place some of the rub under the skin. (When you turn the turkey be sure to empty the brine out of the body cavity before you turn it or it splashes everywhere. Yes, it will increase the time for smoking because heat will seep out of your smoker, but the skin will come out better•Start your turkey breast side up, but half way through the smoke, flip it breast side down. Don’t have to have it.Spray the skin with olive oil, butter or some other liquid.Cheese cloth. Well according to those experts over at Cooks Illustrated, if you separate the two, you’ll get a crisper skin. Combine tipsy-mixture ingredients with remaining tablespoon hot sauce; pour into half-filled beer can and swirl to combine.Place chicken, cavity side down, over beer can; place in center of covered grill, and close lid. Try our mouth-watering smoked turkey recipe with our, 1 (10 pound) whole turkey, neck and giblets removed, 2 (12 fluid oz.) This depends on personal preference. In a future update I’ll add some graphics to help.Hints & Tips•Use white pepper instead of black. Mix remaining brandy, honey, cloves, and brown sugar. Question: It took 3 gallons of water to cover the turkey, what do I do about the brine, do I need to add more ingredients?Answer: Yes, for each gallon, the percentages should stay the same. For me, I don't. I forgot I had it in the outside fridge for 5 days, so I didn't brine it and went straight to cooking procedures. One full turkey for presentation, and one turkey breast. Cooking at 250°F? Smoke-cook with 3 ounces apple wood per 20 pounds turkey at 225°F for 3 hours. Pick up a Spice Sample Kit and try them all. smoked turkey with blue corn stuffing and cranberry salsa. For other methods, check in the references portion for places to look. Be gentle as you can tear the skin. Smoke will still penetrate the cloth and flavor the food, but it won't let so much through that it blackens it.Some suggest putting your bird in a paper bag, but I don’t recommend this. Don’t put stuffing in the turkey. Visit our website to see what we have to offer! INSTRUCTIONS Take one bone-in half turkey breast, cleaned, trimmed, and dried. Once it’s separated, you can use a spoon to place some rub under the skin. Are you looking for a fun way to spice up your Thanksgiving meal? Place in a hot smoker, at least 250°F About 2 hours into the Try our mouth-watering smoked turkey recipe with our state-of-the-art Cookshack smoker for an unforgettable holiday meal. Turkey, fresh pork, ground beef or veal can remain pink even after cooking to temperatures of 160°F and higher. Practice at least once before you do this to impress your family and friends.CONTENTS:INTRODUCTIONHISTORY BEHIND THE TITLE SUBJECTBASICSFOOD SAFETYPREPARATION...THE BEFORE SMOKING "STUFF"SMOKING...HOW TOSERVING...WHAT TO DO AFTER SMOKINGHINTS & TIPSTYPICAL ISSUESQUESTIONS ABOUT TURKEY SMOKINGRECIPESRESOURCESREFERENCESINTRODUCTIONTurkey is a holiday favorite for everyone; roasted, fried, baked, broiled, or grilled, and once you've done it for your family, especially smoked. Smoke won’t penetrate the bag and who knows what chemicals are inside the paper?Throw it away. Our smokers are made with special Spin-Glas insulation that’s surrounded by double-walled construction so the outside of the smoker is cool to the touch and safe for family. Smoke at 225-250 degrees F for 10 hours, or until internal temperature reaches 180 degrees F when measured in the thickest part of the thigh. With fingers place above past up under the skin evenly. It will rise to 160° within about 30 min. Is using a disposable roasting pan dangerous? If you need 3 gallons, you'll need to Triple the batch, Question: I'm just brining a Turkey Breast, how long?Answer: Depending on the size, I'd do at least 24 hours for the larger ones, but at least a minimum of 12 hours, Question: I've seen comments about Rinsing the bird after brining, do I have to do this?Answer: A lot of sites recommend this step. As explained, the purpose of this is to both keep the bird moist, to reduce the amount of discoloration from excessive smoke, and to also add something to help crisp up the skin. Marinate for at approximately 12 hours.If you’d rather leave the skin on, then follow directions for injecting.There are many marinades out there, one I’ve used with success:•1 can of beer•2 sticks of butter•2 tablespoons salt•3 tablespoons of Worcestershire•3 tablespoons of Soy Sauce•1 teaspoon Garlic Powder•1 teaspoon Onion PowderOption: Add Tabasco or Habanero sauce to mixture for heat.Mix ingredients, simmer and then cool. If you brine it and follow my directions, you’ll have people wanting more white meat next time they return. Didn’t you? You can throw some rub in there. Evenly sprinkle Cookshack Spicy Chicken Rub over all turkey breast surfaces. Cookshack Inc. President & CEO, Stuart Powell shows how-to smoke a bone-in turkey breast with the wing attached. They also contain different levels of moisture and fat. isn’t difficult once you know a few basic principles! White meat will be done at 160°F and dark will be done at 175°F. •More about turkey breast. Question: I see so many different times, what can I do if I've never smoked a turkey?Answer: Go with the suggested times and temps here in Turkey 101 (250°F for 20 minutes a pound or 325°F for 15 minutes a pound) as a STARTING point. The Smokette will not get hot to the touch or burn the underneath side of your deck. turkey in Brown Sugar Brine by Hi Mountain Seasonings. In a Cookshack, cut the amount in half.

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