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Instructions. Fully thaw the frozen turkey. It's best done in the fridge and a few days in advance. Prepare the turkey brine, and place turkey in the brine in a food safe container. Place in fridge for up to 24 hours to brine. Remove turkey from brine, pat dry, or place in fridge uncovered for a few hours to dry.
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Start by preparing your rub with your desired ingredients and spices. Next, season the turkey breast with your spice rub while preheating the smoker to 225° to 250°. Rinse the turkey under cold water and pat dry. Place in the turkey breast in the smoker breast side down and smoke from 225°F to 250°F for 10 hours, or until the internal.
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Brining the turkey breast will help to keep it moist and juicy. This can help to prevent the temperature stall. * Smoke the turkey breast at a low temperature (225-250 degrees Fahrenheit). Smoking the turkey breast at a low temperature will help to prevent the temperature stall. * Let the turkey breast rest for at least 30 minutes before.
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How Long To Smoke Turkey Per Pound. At 275 degrees, the turkey should cook at a rate of about 20 to 25 minutes per pound. If you've opted for a smoker temp of 250, it may take up to 30 minutes per pound. This means that you can expect a 12-pound turkey to be finished cooking in 4 to 5 hours, perhaps a bit longer.
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10. Apply a 50/50 mix of kosher salt and black pepper, as well as paprika, garlic powder, and onion powder to the turkey. 11. Preheat your smoker to 325° F and use apple, cherry, or pecan wood. 12. After 1 1/2 hours, check the color of the turkey. Once it is dark, tent the turkey in aluminium foil. 13.
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My Top Cooking Tips for Smoking at 275°F. - Use a spice rub with olive oil and sugar to help create caramelization. - Wrap the turkey breast in aluminum foil while you wait for the internal temp of the dark meat. - Use a probe as well as the time formula for measuring at 275°F. - Rest to allow carryover cooking.
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If the smoker is not hot enough, the turkey will not cook evenly and may stall. The ideal temperature for smoking a turkey is between 225 and 250 degrees Fahrenheit. If the temperature is too low, the turkey will take too long to cook and may dry out. If the temperature is too high, the turkey will cook too quickly and may not be cooked evenly.
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Smear the mayo onto the surface of the meat, scraping it with a gloved finger so that only a bare coat remains. Season the breasts on both sides with your favorite poultry rub. Place the turkey in the smoker and probe a breast with your Smoke X2. Set the high-temp alarm for 157°F (69°C).
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Smoke your meat for around two-thirds of its total cooking time, allowing the bark to reach a color that you are happy with. When your meat hits the stall, at around 150-160°F and refuses to climb any higher, remove it from the grill. Wrap your meat in at least two players of heavy-duty foil. Before you seal it up.
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5. Check your fire and rotate your turkey every 30 minutes, adding charcoal and wood chips/chunks as necessary. 6. Smoke your turkey at 235-250 degrees for 30-40 minutes per pound (a 12lbs turkey will take approximately 6 hours to smoke), until it reaches an internal temperature of 160 degrees. 7.
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When you choose to smoke your turkey at 275°F, you should plan for 20 min per pound of meat. This means for a 10lb turkey, you should plan at least 4 hours for cooking. Always estimate high to be on the safe side, as well as to allow turkey time to rest before you serve it. The best way to know when a smoked turkey is done is via a temperature.
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Increase the temperature of the smoker once the meat stalls at around 150°F. Can help to get past the stall faster. Risk of drying out the meat if the temperature is increased too much. Cook at a high temperature. Smoke the meat at a higher temperature, such as 275°F to 325°F. Can avoid the stall altogether.
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As a result of the low moisture content, there will be no or few minutes of stalling in Turkey. In addition to having low moisture, turkey is smoked for a shorter time to prevent overcooking. So, it can stall for 30 minutes to 4 hours. Smoking Time (hours) Internal Temperature (°F) Turkey Progress.
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Once the turkey crosses the 140-degree threshold, it's impossible to say for sure how long it will be before the meat is done. It could hit the target temp within 30 minutes, or it could take an hour or more. If it seems to be cooking too fast or too slowly, you can tent the breast portion with foil or adjust the cooking temperature.
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A: Yes, turkey does have a stall when smoking. The stall occurs when the internal temperature of the turkey reaches 150F and the moisture begins to evaporate from the meat. This can cause the temperature to plateau for a period of time, as the evaporation of moisture requires more energy than the cooking of the meat.
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Now increase the temp in your smoker to 325°F (163°C) to set the sauce and make it sticky, and increase the temperature alarm on your Smoke X4 to 157°F (69°C)— that is our pull temp. When the high-temp alarm sounds, check your turkey with a Thermapen® ONE in a few places to be sure it is thoroughly cooked. Make sure the lowest temp you.
