Smoking a Turkey with the Bradley - BRADLEY SMOKER
2011年11月12日 · Yes you can smoke your turkey in the Bradley and then put it in the oven. I use this brine: 1 gallon hot water 1 pound kosher salt 2 quarts vegetable broth 1 pound honey 1 (7-pound) bag of ice Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir.
smoking turkey in a Bradley smoker
2009年11月14日 · Smoke a whole 14-16 pound turkey. I will brine it and may try injection, skipping the salt. Probably 4 hours of apple, maybe a couple of mesquite pucks thrown in.
Spatchcocked Turkey's - BRADLEY SMOKER
2013年7月27日 · The smoke and total cook in the Bradley will take a long time. I have done a spatched turkey in the Bradley with cook and smoke ( hickory ) of 4 hrs and finished in my SRG on low. It was moist and perfect for my taste. Skin was crisp. I hope you do pics, I …
can i smoke a turkey for few hours then finish in oven? - BRADLEY …
2013年11月18日 · The smoke flavor was just about right for me, and I left the turkey fully exposed. I don't like a strong smoke flavor either, and it comes out really good. I used about 4 - 5 chunks of 2"x3" pieces of apple wood at the beginning of the …
Quick and Easy Bone-In Turkey Breast Recipe - BRADLEY SMOKER
2009年1月11日 · Put in preheated, 120 degree F smoker and apply smoke for 1.5 to 2 hours using apple or hickory. Insert your meat probe into thickest part of breast. Ramp up temp to 200 degrees F, or a little higher, until internal temp reaches 154 degrees F. Remove from smoker and tent with foil for 20 minutes.
How long to smoke a 20lb turkey at 300 degrees? - BRADLEY …
2022年11月8日 · There is a recipe on the Bradley recipes page for a Thanksgiving Turkey. It calls for a 20lb turkey, which is what i have. It says to smoke it at 300 degrees and it should be done in 3-4 hours. When I Googled how long to smoke a 20lb turkey at 300 degrees, it says approximately 20 minutes per pound. For a 20 lb turkey that would be 6.6 hours.
cold smoke turkey time - forum.bradleysmoker.com
2008年12月7日 · The amount of smoke depends on your personal taste. For turkey, in the past I used 3 hours of smoke, but I've cut it down to 2:00 - 2:40 hours. For cold smoking, you should move the turkey directly from the refrigerator to the smoker, and keep the smoker below 90°F; 80°F would be better; and I wouldn't go beyound 3 hours.
Butterball Boneless Turkey Breast Roast - BRADLEY SMOKER
2010年12月20日 · I finished my first turkey smoke. I used a Butterball Boneless Turkey Breast Roast and covered it with some Famous Dave's Chicken rub spices. I followed the package directions by lifting the net away from the meat before putting it in the smoker and it came off easy when done. Here is what it looked like out of the smoker.
Turkey leg recipe - BRADLEY SMOKER
2010年9月10日 · Smoke they at 225°F - 250°F, or higher if the smoker can get higher. You can also take them out early, around 155°F - 160°F and finish them on the grill or in a 375°F oven until they reach 165°F.
Recipe for smoked turkey - BRADLEY SMOKER
2007年11月15日 · Smoke flavor is a personal choice. Pecan is kind of like a milder flavor of hickory, so you can use hickory also. I generally use maple and/or apple for poultry; applying 2 - 3 hours of smoke. I am always substituting smoke flavors, just be careful when using mesquite on poultry. I find that flavor too strong.