2nd try at smoking turkey

bakoque

I found a couple of 12.5 pound turkeys in the freezer at work.  They were part of a promo from one of our vendors last fall.  I volunteered smoke them for the small group we meet with at church. 

First they went into a brine Saturday night.  Then onto the Egg at 325° with apple wood chunks until they came up to 160°.  One took 2.5 hours, the other 3 hours. 

They came out juicy with just enough smoke and were a big hit with everyone.  Much better than the first try a few years ago.

Only got a picture of the 2nd one just before it came off the Egg. 
Thanks for looking. 

Eggscuses

Looks fantastic. Great color on that bird. Did you use any rub ?

bakoque

I used Montreal Chicken on the skin. The color is from the smoke.  I "roast" 2 turkeys every Thanksgiving on the Egg without wood smoke  and they have a golden color.

BikerBob

Did a 6 1/2 pound breast last night, sorry no pics. 260 for 3 1/2 hours pulled at 160. It was great. I did a butt and then a cast iron dish with seasoned butt a week ago. Time for something different. I think there was a steak thrown in there somewhere as well.
Bob

Sea2Ski

Yes sir!!  Looks great!
Poultry on the egg was a game changer for me. For other cuts of meat, sure they turned out great, but I saw the greatest delta of change for the better with poultry. 

If presentation is not a big factor and you have not done it yet, try spatchcocking it. 

johnnyp

This looks great. Sign me up

bakoque

@Sea2Ski, I had two 12.5 pounders on the XL, so not enough room to spatchcock. The picture is of the one that took longer to cook.