Food and Drink ****Official Thanksgiving Menu Thread****

**TimBone** · 11-28-2013, 05:22 PM

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?

11-28-2013, 05:22 PM	#29
TimBone Mostly Ignored Join Date: Jul 2013 Casino cash: $8419985	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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