Monitor the smoker temperature at least hourly to ensure it stays between 225°f and 250°f.

Smoked turkey uses. Rinse your turkey breast with. Add cold coals to the bottom basket, four to six at a time, as needed to keep smoker temperature between 225°f and 250°f. How long does it take to smoke a turkey?

Web add all your brine ingredients to the container, and then add in your water. Some grills will be easier and more hands off than others but we’ve got all the tips you need to be successful with whatever grill you have. Web not sure what to do with that mountain of leftover holiday meat?

Don’t stuff the cavity of the turkey. Boil three parts vinegar, two parts water, and one part sugar. Prepare the smoker and heat to 250 degrees fahrenheit.

Place the smoker lid back on and smoke for about 15 minutes per pound. Mix yesterday’s turkey into a rich and nutritious homemade turkey broth. Mix the water in the cooler or container with a whisk, then set in the turkey breast.

Try a smoked turkey this thanksgiving for perfectly moist and tender meat with a rich, complex flavor. If pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. Edited by john ketchum and michael benoist.

Mix ⅓ cup (packed) dark brown sugar, ⅓ cup diamond crystal or ¼ cup morton kosher salt, 2 tbsp. Web this roundup contains 21 delicious recipes for smoked turkey you can use so you don’t waste any more of that bird. These easy and quick ideas are proof that the sky’s the limit with smoked turkey breast.