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Confused about turkey smoking times

 
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bigric
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Joined: 13 May 2009
Posts: 31
Location: Round Rock, TX

PostPosted: Wed Nov 17 10 11:07 am    Post subject: Confused about turkey smoking times Reply with quote

So I've read PDXsmoker, SmokinOkie's Brining 101, Alien's Hurricane Turkey, and allsmokenofire's recipes for brining and smoking turkeys, and there is a huge variance in smoking times and temperatures.

I've seen:
20 mins/lb @ 275*F (allsmokenofire)
30 mins/lb @ 200*F (Alien)
60 mins/lb @ 200* (SmokinOkie)
3.5 hours + 15 mins/lb @ 300 (PDXsmoker)

These are wildly different numbers, and it's making it hard for me to budget my time.

Basically, I have a 15-lb turkey I'm going to brine and smoke (first smoked turkey I've taken seriously, btw) at the same time I do a brisket and pork butt, and I'm trying to not have more than 12-13 hours of smoker time since we're eating at 2 PM. I can set up a 50*F gradient across the smoker if needed for the different meats.

Ultimately, I need to know at what temp and for how many hours I should be cooking, or does it really depend on the brine and that's what makes these recipes so different?
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Wed Nov 17 10 11:48 am    Post subject: Reply with quote

The biggest real differences are between Alien and SmokinOkie, the others pretty much fall on the same line of higher temperature shorter time.

My team mate cooked one to Aliens Hurrican recipe and it slotted right in on the time for that.

So pick the temperature you want to cook at as either 275 or 300 and follow the one recipe that talks about that time and temperature.
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Nov 17 10 12:15 pm    Post subject: Reply with quote

Have you looked at the new release from Smokin'Okie?
http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf
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SmokinOkie
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Joined: 16 Aug 2005
Posts: 2078

PostPosted: Thu Nov 18 10 2:44 am    Post subject: Reply with quote

Here's the thing about times in 101, those are from numerous posts to the Cookshack forum.

Me? I HATE reporting them.

There are just to many variations in birds, brined or not brined, smokers, methods, etc to get a reliable time. I think I say that somewhere in my document and that's what I told my turkey class last week.

KEY is the finishing temp. Get a great remote probe and no matter what method you do, when it gets to your finishing temp, you'll be ready to pull it, regardless of time.
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Alien BBQ
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Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Fri Nov 19 10 5:47 am    Post subject: Reply with quote

Smokin is dead on with the time....... it's not done till it done. Any and all times reported anywhere will always be approximate. Factors like humidity, altitude, type of smoker, fire lap in the cooker section and initial temp of meat are just a few of the variables you will encounter EVERY TIME you cook. The best you can do is know your smoker and keep an eye on your environment to see if you need to adjust your times up or down.
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SmokinOkie
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Joined: 16 Aug 2005
Posts: 2078

PostPosted: Fri Nov 19 10 6:05 am    Post subject: Reply with quote

big ric,

You got me to thinking, so I did some research on my forum and others and some details are here.

You'll see even more varations on time and further proof why temp is more reliable.

This was a quick and direct, probably a math error here or there, so just PM me if you see one and I'll fix it.

Here you go:

    325-350 to 2 to 3 hours (no weight listed)
    325-360 for 2 hours (17#) (8.8 min per #)
    325-350 300 for 4 hours (13#) (19.2 min per #)
    325 for 2 to 3 hours (12#) (15 min per #)
    325 for 4 hours (18#) (13.3 min per #)
    325 for 6 to 7 hours (21#) (20 min per #)
    From 8.8 to 20 min per #

    300 2 hours (17.5#) (9.1 min per #)
    300 for 3 hours (15#) (12 min per #)
    300 for 2 hours (8# breast) (18.7 min per #)
    300-335 for 4 to 5 hours (no weight listed)
    300 for 4 hours (15# breast) (16.6 min per #)
    From 9.1 to 18.7 min per #

    275 for 7 hours (22#) (20.4 min per #)
    275 for 3 hours (14#) (12.8 min per #)
    275-280 for 3 hours (9.3#) (19.3 min per #)
    275 for 2 (9# breast) (17.7 min per #)
    275 for 2 hours (13.72#) (10.9 min per #)
    From 10.9 to 20.4 min per #

    250 for 3 hours (13#) (16.1 min per #)
    250 for 6 hours and 220 for 3 hours (13#) (41 min per #)
    250 for 3 hours and 325 for 1 hours (16#) (15 min per #)
    250 for 3 hours (14#)250 for 3 hours (7 lb breast) (31.4 min per #)
    250 for 4 hours (12.5#) (19.2 min per #)
    250 for 6 hours (14#) (24.8 min per #)
    250 for 1.5 hours (11#) (8 min per #)
    From 8 to 41 min per #

    235 for 6 hours (8# breast) (45 min per #)
    230 for 2 hours (13#) (12.3 min per #)
    225-250 for 6 hours (12#) (30 min per #)
    225-250 for 3.5 to 4 hours (10# bird and 6# breast) (24 min and 40 min per #)
    225-275 for 3 to 4 hours (no weight listed)
    225 for 8-10 hrs (was partially frozen on purpose) (no weight listed)
    225 for 4 hours and 350 for 1 hours (21#) (15.7 min per #)
    From 12.3 to 40 min per #

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