I’m not sure higher temps create a better product. The point is that there is no fat to render, so ultimately the most

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Nov 27, 2024
6:38:18pm

Supercoug [censored]

Important factor is temp when you pull it.

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Supercoug

Bio page: Supercoug
Joined: Sep 7, 2005
Last login: Nov 27, 2024
Total posts: 57,258 (28,966 FO)

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Messages

Author

Time

Is it better to slow smoke a 16 lb Turkey or smoke at 350 degrees?

Walter Sobchak

6:32pm

High and fast with turkey. No need for a slow cook.

blackandblue

6:32pm

I concur 100%. Also Cook breast to 150-155 max.

kotacoug

6:34pm

Depends on the starting temp of the turkey. If it is at room temperature, then you can cook it a little hotter.

Supercoug

6:33pm

Also depends on the type of smoker.

Supercoug

6:34pm

I usually keep my smoker between 275-300 for a Turkey.

specsauce

6:35pm

Same. More like 250-300.

Supercoug

6:36pm

Malcolm agrees.

Eddie

6:37pm

I second the 350 degree vote.

Eddie

6:35pm

I’m not sure higher temps create a better product. The point is that there is no fat to render, so ultimately the most

Supercoug

6:38pm

By "higher" I just mean higher than a normal smoke.

Eddie

6:40pm

Spatchcock. Cook at high temp (450). Pull and let rest when temp hits 155.

JodyGenessy

8:11pm

At least that's what I did Sunday night and it turned out great. 350 works, too.

JodyGenessy

8:13pm

How long did it take? Wondering how many hours before serving I should start it

akammerman

9:36pm

You can hold turkey a long time and as long as you control the temp of the hold, you’re better off starting early.

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