Did a search, but didn't find much info on time requirement. Anyone have any experience on smoking whole turkey, time required? I have smoked turkeys in an Orion, which uses a stand that goes up the turkey's butt to make it stand up, and allows smoke and heat to get to the inside. I plan to use that same stand inside the PB vertical. Hopefully I get the stock photo attached to show how it looks.
smoking whole turkey
- Thread starter cajunfla
- Start date
225 degrees until you reach a internal temperature of between 165-170 degrees
I always insert my temperature probe into the the breast
I also spray it with apple juice every 30-45 minutes with a cheap foil pan under it
Hopefully this helps you
I always insert my temperature probe into the the breast
I also spray it with apple juice every 30-45 minutes with a cheap foil pan under it
Hopefully this helps you
Looking for an approximate time so I know when to start, so we can eat on the boss’s schedule.225 degrees until you reach a internal temperature of between 165-170 degrees
I always insert my temperature probe into the the breast
I also spray it with apple juice every 30-45 minutes with a cheap foil pan under it
Hopefully this helps you
30 minutes per pound at 225 degrees
Thanks!
of course outside temp has a big play how long it take also if its cold as heck it might take longer .even if its done early and sits a few the smoked bird will go first it happen all the time on my thanksgiving day .I cook 2 birds one in the oven and smoke one for the family get together
WT2121
Well-known member
12lb turkey 6 to 7 hours. I use a rib rack or large aluminum foil pan. Put a small foil pan with water to help moisture inside. Inject below skin on breasts and thighs with garlic butter. Brine it day before with bourbon, dark beer, maple syrup, onions, apples, oranges, ground black pepper, and garlic. Pat dry before cooking. Fill cavity with quartered onion, apple, and orange. Brush turkey with maple syrup and spritz it with butter about every half hour. Do injection before cook not during brining. I prefer pecan pellets from Pitboss! Meat is moist and flavorful even as leftovers. Cook at 225 degrees and done about 170 degrees.
Last edited:
Tym2Fish
Active member
Here are my notes from last year. 9# breast. No brine or injection.
Thanksgiving ’22
9lb turkey breast trimmed to 8lb, skin removed
Spritz olive oil, rub salt n pepper, dusting of rub
Smoker at 225
Bird on rack above pan at 12:15
Smoker raised to 260-270 at 15:15 - Probe temp 117, 120
16:00 raised temp to 300-315
Double foil wrap at 135 w stick of butter
Back on smoker top down
Hit 163 at 17:20
Lost a bit of momentum during wrap
Rest for 20 minutes
Best turkey ever
Thanksgiving ’22
9lb turkey breast trimmed to 8lb, skin removed
Spritz olive oil, rub salt n pepper, dusting of rub
Smoker at 225
Bird on rack above pan at 12:15
Smoker raised to 260-270 at 15:15 - Probe temp 117, 120
16:00 raised temp to 300-315
Double foil wrap at 135 w stick of butter
Back on smoker top down
Hit 163 at 17:20
Lost a bit of momentum during wrap
Rest for 20 minutes
Best turkey ever
bobissmokin
Well-known member
Yum!
Freedbyjc
Well-known member
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BBQPapa
New member
Good one
BBQPapa
New member
Glad to be here!
so its my turn to host thankgiving again I normally use apple for the pellets what are some of you guys using and give me a flavor profile if you can .I brie the bird in butter milk and bay leaf garlic and onion with salt
