Check the temperature of your turkey after 3½ hours.

Cooking a turkey on a smoker. 250 degrees fahrenheit for ~25 minutes per pound of meat. A 13 pound turkey took approximately 4 hours and 10 minutes to smoke with the following cooking schedule: Set the container in the fridge for 24 to 72 hours (for optimal results, aim for 72 hours).

Tenderloin is white, boneless meat cut from the breast. Web it requires a cooking time of about 30 minutes per pound at a cooking temperature of around 235 f/115 c to get the bird cooked through. Web place the charcoal into the bottom pan of the smoker.

Rub it straight on the outside of the bird for a gorgeous color and amazing flavor every time. The key to a great smoked turkey is indirect heat and consistent temperatures. Customize your spice rub and prepare to.

They cook in mere minutes and are tender and juicy. After 24 (or ideally, 72) hours, remove the turkey from the brine. Web add pellets to the hopper and set to 275°f.

Combine brown sugar, coarse and curing salt, and water in a saucepan and bring to a boil. Do this by reaching inside the turkey and remove the neck. Web add bay leaves, cloves, mustard seeds, peppercorns, and ice cubes.

This combination of herbs and spices complements the flavor of smoked turkey breast and takes only a few minutes to. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° f. This bird is brined in our signature citrus brine kit, rubbed down with turkey rub, and smoked over none other than our turkey blend hardwood for flavor inside and out.