Hard to tell because I didn’t have a digital thermometer in the smoker for this cook, but somewhere around 275/315.
I rarely use water, only when I need to bring the temperature lower than I can get with the vents mostly closed. The evaporative cooling of the water keeps temperature down. I don’t use it for humidity, that doesn’t actually improve the meat. Final internal temp and cook time are the main factors there.
Looks good. How long did it take?
About 3 hours in the smoker. Turkey goes quick usually, and it comes out better at a higher smoker temperature.
was it dry? the rub looks lovely but I like juicy turkey meat…
Not dry. Came out juicy. That’s a factor of final internal temperature, not cooking method.
What temperature did you smoke at, and did you use a water pan?
This looks fantastic and now I’m hungry for turkey! 🦃
Hard to tell because I didn’t have a digital thermometer in the smoker for this cook, but somewhere around 275/315.
I rarely use water, only when I need to bring the temperature lower than I can get with the vents mostly closed. The evaporative cooling of the water keeps temperature down. I don’t use it for humidity, that doesn’t actually improve the meat. Final internal temp and cook time are the main factors there.
I appreciate the detailed response! Thank you and happy smoking in 2025!