Christopher H
TVWBB Fan
Hi all!
This past Wednesday I did my first smoked turkey in my WSM 18.5". I smoked it at 300 for 3.5 hours with 3 large chunks of apple wood and a handful of Jack Daniels wood chips. Unfortunately I didn't get an unbrined turkey so the only thing I did was pat it dry and rub some sea salt, cracked pepper a little garlic powder and right before putting it on I slapped on some melted butter and brown sugar.
After I took it off I put it in a pan and wrapped in foil for an hour before cutting.
Also I put a foil pan with 3 cups of water under the turkey to catch the drippings and then made gravy. The smoked gravy was to die for and even though the turkey was good the gravy seemed to outshine the meat. Definitely will do that again!
This past Wednesday I did my first smoked turkey in my WSM 18.5". I smoked it at 300 for 3.5 hours with 3 large chunks of apple wood and a handful of Jack Daniels wood chips. Unfortunately I didn't get an unbrined turkey so the only thing I did was pat it dry and rub some sea salt, cracked pepper a little garlic powder and right before putting it on I slapped on some melted butter and brown sugar.
After I took it off I put it in a pan and wrapped in foil for an hour before cutting.
Also I put a foil pan with 3 cups of water under the turkey to catch the drippings and then made gravy. The smoked gravy was to die for and even though the turkey was good the gravy seemed to outshine the meat. Definitely will do that again!
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