Smoking a Turkey
This year my mother asked if I could make a
smoked turkey and smoked brisket for Thanksgiving.
Previously, I made a smoker from a trashcan. This would require modification to the smoker to fit the bird.
I had to mod the existing smoker to handle
the size of the bird.
Above is my plan for making a second smoking chamber.
Buying a second trash can cost $12.
The complexity of cooking both meats in the smoker and having them ready
required some serious planning.
I bought a new trash can and cut holes in the lid top and can bottom with a jigsaw.
When I stack them, the smoke generation is in the bottom and the turkey goes in the top.
During a test run of this setup, I found the temperature wasn't as high as I
wanted, so I had to figure out how to retain more heat. After a few bad ideas,
the idea of insulation came to me. After a trip to the hardware store,
I wrapped the setup in water heater insulation to try to keep more heat in.
Looking inside to see the grill the turkey will rest on.
Before cooking the turkey, I also wanted to cook two briskets. These are raw with the BBQ rub on them
The briskets after 3 hours in smoker.
The brined turkey in the smoker. It spent 4 hours in the smoker.
They both slow cook in the oven at 225° for long time.
While made the meat, my wife made a Jack Daniels Apple Pie.
She also made a Sweet Potato Pie, but I forgot to get a picture.
The briskets came apart easily with a fork.
The smell was heavenly.
The smoked turkey.
The last hour of high heat to brown the turkey split the skin.
Me with the wishbone after carving.
Overall, the effort was a success, but a lot of work.
I suggest having a drinking partner for the nighttime smoking session.
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