Smoking a chicken

[sirfunkeybut]

So come Christmas I'm panning on smoking a turkey, so I should brine for a day, smoke for maybe 30-60 min. And finish in the oven around?? Itll be about a 15lbs turkey.

[Kc_Kracker]

-No. turkeys are pre-brined there is no need to brine it. and if you DO brine out of pointless stubbornness then its only like 6 hours, not a day
-do not smoke first. you only got 4 hrs to get that bird out of the germ zone first and get the meat temp up to 160 by baking around 280/300
-then you need to keep it there for about 3 hours so to break down the tendons and ligaments or it will NOT be tender it will be nasty tough
-then smoke it for a FEW hours, 30-60 minutes isnt going to do squat , when i cook & smoke one it was around 6-7 hrs

[sirmissalot]

So come Christmas I'm panning on smoking a turkey, so I should brine for a day, smoke for maybe 30-60 min. And finish in the oven around?? Itll be about a 15lbs turkey.

It's kind of up to you, but that's my favorite way to do it so far. Never had a problem with brining, or with smoking before finishing in the oven. To each their own I guess. A smoked turkey turns out quite a bit different as far as flavor and texture of the meat, than one cooked the way described above. Try it out and see which one you like best.

[Kc_Kracker]

 

i give up.

[Alchase]

I done tons of turkey in my Bradley smoker.
I have used many different rubs to good luck.
I heat the smoker to 225 deg, put the bird in and smoke for 4 hrs, combinations apple for three hours and mesquite the last hour. Continue to 160 Deg. internal temp. then remove from smoker, wrap in moist towel and place in an old cooler for about an hour. The temp will continue to climb for about 40 minutes. Take out cut and serve.
If you like a crispy skin, just smoke it then finish in the oven at a higher temp of 350 Deg.

The same works great for chicken as well, just watch your internal temp.

[PlateauNDN]

My opinion, your first problem is it's propane.  I only use stick and sometimes charcoal.     Just me so don't get offensive or anything and start a war of what to use.  I just prefer stick and charcoal.

[Kc_Kracker]

second issue i see is the temp, and only cooking to a internal temp of 160. that shoudl always be your first goal, then hang there til the tendons etc break down, not stop there. it may taste the same but its not a safe practice hitting that internal temp that late, nor will it be as tender "as it could be"