Smoke Turkey Methods: 165-225-350 vs 225-350 vs just 225

DarienJim

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Let the great debate begin….

I am going to smoke two 14.5 birds on the Timberline 1300 for the first time. (Smoked plenty of chickens, never a turkey except in a BGE.)

I have been doing a bunch a research and some recommend starting the first two hours at a lower temperature on super smoke like 165 degrees, then moving to 225 super smoke until internal temp reaches 110, then bumping smoking temp to 350.

Others recommend just starting at 225 super smoke then going to 350.

Finally others just recommend staying at 225 super smoke for the entire smoke but I’m worried that will take too long and eventually dry out the birds. (We are brining overnight).

Anyone here have any real world hands on experiences on this different temperature strategies?
 

arthurdent

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You might want to try spatchcocking and then smoking at super smoke 220. The overnight brine along with the more even cook due to the spatchcock should result in a moist bird. Try a butter rub prior with a short 350 duration to get crispy skin. Also, pat dry the birds and refrigerate to further dry down the skin

Good luck.
 

CMTiger

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For most every cook I do it’s low around 165-175 for 45 minutes to an hour. This past Saturday I did that for about 30 minutes then 275 the rest is the way spritzing with butter every 40-45 minutes. 14.5 lbs and took about 5.5 hours

225 the whole way would take forever I’m afraid
 

Slimpicker

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325° all the way with 2 smoke tubes... the end
 
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DarienJim

DarienJim

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You might want to try spatchcocking and then smoking at super smoke 220. The overnight brine along with the more even cook due to the spatchcock should result in a moist bird. Try a butter rub prior with a short 350 duration to get crispy skin. Also, pat dry the birds and refrigerate to further dry down the skin

Good luck.
Ok we decided tonight to go spatchcock on both birds smoke 225 for 2 hours then go to 250. For 14.5 lb birds thinking four hours we will see….
 
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DarienJim

DarienJim

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Went 225 for about 4.25 hours the 275 last hour to crisp skin. Little dry this year but still great.
 

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