NEED food smoker HELP!!!!

[meowzer]

OK...Turkey is injected..cavity has a lemon a handful of garlic cloves and a small onion...top is srpinkled with salt, pepper and garlic
smoker is preparing...LOL....probably have the bird on it by noon

 

[dragonzim]

Its about time! We've been talking about this bird for weeks!!!

 

[meowzer]

LOl...I know...wood is on....just waiting for it to be "right"
haha.....

 

[stdreb27]

yum!

 

[meowzer]

Quote:
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/200#post_3401945
yum!
Fingers crossed and praying ...LOL
Hey this turkey has a pop up thing....do I still need to use the meat thermometer to test it???

 

[stdreb27]

Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/200#post_3401946
Fingers crossed and praying ...LOL
Hey this turkey has a pop up thing....do I still need to use the meat thermometer to test it???
nah,

 

[reefraff]

Don't trust the pop up thing even in an oven.

 

[meowzer]

Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/200#post_3401958
Don't trust the pop up thing even in an oven.
LOL....I don't.....mine never pops anyways....

 

[meowzer]

Is it supposed to look like this

How do I know if it is done

 

[stdreb27]

oops youre fire was a little hot. The same way you know everything else it done. But it looks done to me. If worse comes to worse just quarter it and cook it some more.

 

[meowzer]

I kept it at 200-225

 

[meowzer]

IT'S NOT DONE !!!! I stuck a fork in a few places....and I am now sure of that SO, I drained some of the juices out.....basted it, and turned the pan around in the smoker
WTH else am I supposed to do...

 

[reefraff]

EAT!!!

 

[reefraff]

So you know 225 is too hot. I'd do 175 or there abouts next time. Just pull the skin once it's done and it'l be fine. You should have seen my first brisket. Trimmed off the bark and it was great.

 

[meowzer]

LOL....juststuck a meat thermometer in.....it says 170....that's not done....right?

 

[gemmy]

Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/200#post_3402023
LOL....juststuck a meat thermometer in.....it says 170....that's not done....right?
165 is the recommended internal temp for turkey. (I'm servsafe certified.)

 

[meowzer]

GUESS WHAT???? I just bought a 12lb beef brisket LOL.....thinking about cooking it Sunday
1. Should I cut it in 1/2 (wondering if it shrinks)
2. ANY TIPS????? HAHA

 

[bigarn]

Cutting it in half is fine. Half for me and half for you guys!

 

[reefraff]

Quote:
Originally Posted by meowzer http:///t/386021/need-food-smoker-help/200#post_3408503
GUESS WHAT???? I just bought a 12lb beef brisket LOL.....thinking about cooking it Sunday
1. Should I cut it in 1/2 (wondering if it shrinks)
2. ANY TIPS????? HAHA
Cut the fat off the top and lay it over it while it cooks. All that greasy goodness flows through the meat on it's way to the bottom of the smoker and helps keep the meat moist. When it's done you end up with what looks like a chunk of charcoal but my dog liked it.

 

[stdreb27]

Quote:
Originally Posted by reefraff http:///t/386021/need-food-smoker-help/200#post_3408525
Cut the fat off the top and lay it over it while it cooks. All that greasy goodness flows through the meat on it's way to the bottom of the smoker and helps keep the meat moist. When it's done you end up with what looks like a chunk of charcoal but my dog liked it.
I always trim it afterwards...