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How To Smoke A Turkey On A Pellet Grill Meat Church

How To Smoke A Turkey On A Pellet Grill Meat Church

The texas bbq cooked the old school way by a texan. The turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast.


Pin On Turkey Day

Crafted by matt pittman of meat church bbq.

How to smoke a turkey on a pellet grill meat church. Prepare your smoker prepare smoker at a temperature of 275 degrees f. Pellet grills use wood pellets to impart a rich and smoky flavor into any type of meat. The dark meat will be a higher temperature and that is ok.

In a pellet grill, set at 325 degrees fahrenheit, a turkey will be cooked in 3 to 4 hours. Remove turkey from brine, rinse thoroughly and pat dry. Season the outside of the turkey with honey hog.

As long as you have a pellet grill, you can make your own delicious smoked turkey from scratch. This cook will take approximately 3 hours. Prepare smoker at a temperature of 275 degrees f.

Similar to the internal temperature of a chicken thigh, a smoked turkey thigh is at its best at an internal temperature of between 180°f and 185°f. Turkey thighs, considered the “dark meat” part of the turkey, have a lot of collagen and connective tissue that need to break down so that the meat becomes tender. I recommend a medium smoking wood or pellet such as pecan, hickory or a fruit wood for this cook.

Smoke the turkey at 275 degrees, basting periodically with melted butter. This is the recipe you come to meat church seeking. Season the outside of the turkey with honey hog.

This cook will take approximately 3 hours. Similar to the internal temperature of a chicken thigh, a smoked turkey thigh is at its best at an internal temperature of between 180. Open the lid and add your turkey breast.

Set your smoker to the “ smoke ” setting with the lid open. Texas brisket on an offset smoker. You can use different types of wood pellets to give your bird a deeper and more intense flavor or to add slightly sweet flavor to the finished product.

When it comes to grilling meat, today's barbecue pit boss, camp chef, or tailgater has many appealing options. Smoke the turkey at 275 degrees, basting periodically with melted butter. I recommend a medium smoking wood or pellet such as pecan, hickory or a fruit wood for this cook.

Mix featuring oak and hickory hardwoods. Season the outside of the turkey with our seasoning. Pellet grills use wood pellets to impart a rich and smoky flavor into any type of meat.

Traditionalists may prefer a charcoal smoker or charcoal grill, while efficiency fiends may opt for a gas smoker, electric smoker, or gas grill. How to brine and smoke a turkey. No shortcuts, no electronics, no gimmicks.

Place the turkey in a brine bag or food safe bucket. Season the turkey all over with our holy voodoo. Remove turkey from brine, rinse thoroughly and pat dry.

Smoke the turkey at 275 degrees, basting periodically with melted butter. Fill the container with the brine and refrigerate for 6 hours or so. Smoke the turkey at 275 degrees, basting periodically with melted butter as shown in the video above.


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