Pit smoked turkey

Discussion in 'Cooks' Corner' started by Mike6158, Nov 24, 2010.

  1. Mike6158

    Mike6158 Well-Known Member

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    This guy's got it going on... even if he is north of the Mason-Dixon line :D

    LINK
     
  2. specweldtom

    specweldtom Well-Known Member

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    Mike, I checked out the link. I've always taken a lot of pride in my smoked turkey, but this guy has stuff that I never heard or thought of. I logged it into my favorites so I can read the whole thing, and check out some of the links he has on his site. It's gonna take some time to go through it all, but I'll make it.

    Thanks very much, Tom
     

  3. Mike6158

    Mike6158 Well-Known Member

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    I made his turkey twice over Thanksgiving. I brined the second one and it was much better (bot both were good). By turkey #2 I had figured out how to maintain the heat in my cheapo Brinkman grill. It was probably the best turkey that I've ever made. The one thing that I didn't get right to my satisfaction was the amount of smoke. I never figured out how to do that easily in my grill.