Thinking about doing one this weekend. Have any of you done it? Any helpful hints?
You will need to preheat the cooker because of the massive size. I cooked mine at 225 for 14 hours. 12 or 13 pound bird IIRC.
You will also need to watch the drip pan underneath because there will be a lot of juice. I didn't and it made a mess.
Throw a few slices of bacon on the breast to help with moisture.
You will also need to watch the drip pan underneath because there will be a lot of juice. I didn't and it made a mess.
Throw a few slices of bacon on the breast to help with moisture.
I followed the basic Cookshack recipe and it turned out incredible.. all 5 or so times!
Did you brine it or shoot it full of some kind of liquid?
I did a 13lb fresh turkey in my cookshack for Thanksgiving. Used the holiday brine thats on the cookshack forum. Soaked in the brine for 48 hours, put in the smoker and set it to 250. After an hour i put cheese cloth soaked in butter on it to keep it moist and keep the skin from getting to dark. It was really good and the moistest turkey I ever had but next time I am going to cut back a little on the salt in the brine recipe.
I did a straight butterball turkey only rubbed it down with butter and the Cookshack spicy chicken rub. Cooked it at the recommended time in the blue book and it turned out nice and good. Problem for me was had too much wood in when I started it so it was a little too smokey tasting. Mine cooked for 12 hours at 225.
My recommendation is to set the bird in a cookie sheet size aluminum disposable pan inside the smoker. It's keeps the grease from getting all over everything and it will only run over at the corners. Keeps a lot of the moisture right there with the bird.
My recommendation is to set the bird in a cookie sheet size aluminum disposable pan inside the smoker. It's keeps the grease from getting all over everything and it will only run over at the corners. Keeps a lot of the moisture right there with the bird.
Could the drippins from inside the smoker be used for some sort of smoked gravy?
Dont cut back on the salt... 24 hrs TOP for soak. and make sure the brine is between 32, and 40 degrees constant. Also, if you are going to brine, make sure its an ALL NATURAL turky, the others are "pre brined", therefore will come out WAY too salty.
Too smokey tasting? Sounds like my wife... no offence!
If I could eat a smoldering piece of Pecan... I WOOD!!! hahaha
kudos on the aluminum pan!!
