Quote:
Originally Posted by Flybone McTimmerson
Brined for an hour per pound. Rubbed it this morning before putting it in the smoker. My problem was temperature, I think. My thermostat is on its way out on my smoker I believe. I don't think it was reading correctly.
I also had trouble keeping a steady temp on an unusually cold Louisiana morning. Started smoking at 6:30 am, and it finally just got to internal temperature about an hour ago. Somehow though, the outside was charred and almost inedible.
I've never smoked something that big. I mainly stick to ribs. I've done brisket a few times. But never turkey. Inexperience probably killed me.
Also, is there a such thing as too much smoke?
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Ah, next time wrap it in foil when the color is where you want it. And yes, too much smoke will make it taste bitter. I usually stop adding smoke after about 2 hours