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redrider's picture
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Location: NE Kansas
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Smoker info

Forgot to tell you guys how the first round of smoking turned out. I marinaded a full turkey breast and 2 back straps and 2 tenderloins last week. They turned out really tasty! My wife made some chili last night with some of the leftover back strap and it was the best chili I have ever tasted Yes
It took longer than I had expected. The temp stayed pretty steady at about 160. After 4 hrs I kept checking the meat with a thermometer and would get a reading of 120. After about 5.5 hrs I decided to take a piece of each off and cut it open and they all looked and tasted done and great.
Question would be should I have a hotter temp. and shouldn't the meat have been at 140?

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Smoker info

I only do fish Red, so I can't talk from experience other than 120 F sound more like a high fever Laugh Laugh Laugh

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Location: New Brunswick
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Smoker info

From reading all of this I got to go get me a smoker I guess. Has anyone done a moose roast in one?
Think

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Location: Eatonville, Wa
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I think I would try and get the temp up closer around 180 but it does cook faster the lower the temp the more smoke you would have permeating the meat but with the 180 degree you should still have the smokey flavor as well as the tender meat. I prefer to keep the temp in the 180-190 range for poultry. What did you use for marinade or rub?

redrider's picture
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I used an Italian Dressing for the turkey and an A-1 Cajun marinade for the back straps.

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Location: Eatonville, Wa
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my prefered way to do a bird is a mix of maple syrup and salt brine on the turkey and just before you smoke it rub a small amount of brown sugar on it. Its mighty good.

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Oooooooo............... Sounds good, I'll give that a try on the next bird Thumbs up Anything special done to make the salt brine or do you just add some salt to water?

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Location: Eatonville, Wa
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about 1/4 cup of "kosher salt" Its more granular than regular to about a gallon of water then about 2 cups of maple syrup(ive used alot of brands and they all taste about the same so I ended up using the western family brand, its about half as much as some of the name brands) and then about 1/4 cup of mol. I'll usually put the bird in a roasting pan and then add the marinade and let it soak for about 12 hours. Then the morning of the smoke, I'll take a bag of brown sugar and about 2 tablespoons of peppercorns mixed together and rub the bird down with the mix. oh yeah, dont forget to dry the bird off first. Im not sure what kind of chips your using but for a turkey I would use a mix of apple and cherry. I would not use any mesquete the flavor of it would be too bitter. Now as your smoking the bird take your marinade and reduce it on the stove and about every half hour take a baster and baste the turkey and add more chips. oh and by the way an intrical part of this process is to have your favorite adult beverage in hand AT ALL TIMES. good luck

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