Good video bud, new sub here. Just what I was looking for. I am pro now at cooking pork shoulders and brisket on my 22 WSM but have only done Turkeys on my Trager, so I didn't wanna mess this up on my WSM. cheers!
Harry knows his smoke. I use his blackbelt trick and put the wood on the bottom also. The Turkey turned out great.... I am going to have to try wine in the brine, I have never done that. Take care. What is your name btw?
Lots of good tips and tricks from Harry Soo! He the master on the WSM. Putting wood under the charcoal is the perfect way to get a nice consistent smoke. My name is Scott. Thanks for watching and commenting!
Looking good! We differ on only the color. I use a butter covered cheesecloth after the first hour and take it off before the last hour. I'm willing to bet both of ours are delicious👍👍. Cheers
So the ambient temp is 65F Even with all the vents wide open I can’t get the temperature of the SM-smoker above 245F I’m using the Thermo pro probe, this is my first time doing a turkey my experience has typically been pork ribs or large prim ribs. 🤞🤞🤞
Thanks for this tutorial...about to smoke my first turkey for Thanksgiving. My dad used to do this when I was a kid...it's the only way I enjoy turkey. Baked is so blah. Have a great holiday!
I have the WSM 18" and made my Thanksgiving 2020 Turkey on it, it was the best my family and I has ever had. A few recommendations, do brine it atleast 1 hour per pound prior to rinsing, drying and putting on the smoker. And the most important steps are to let it rest and to carve the turkey 100%, www.foodnetwork.com/how-to/articles/how-to-carve-a-turkey-a-step-by-step-guide - Seperate the breast, legs, wings and thighs and slice the breast against the grain, do not carve into it like our buddy here midwest bbq. I promise you it makes a world of difference.
Glad to hear you found it useful! Keep the smoker at 275-300 degrees and pull the turkey off the smoker when it hits 165 internal temp. It will turn out great!
Dude, you’re seasoning technique left half the turkey without your first rub seasoning. Weak. Best to mix all rub ingredients to proportion and apply the rub all at once equally. I watch these videos for help. You so far prove to be an amateur bbq fan creating a video….and I watched you carve the Brest with the grain instead of against where you actually see how juicy the bird is and the proper way to serve. Thanks for a few ideas as to stuffing. But epic fail as a help video.
Sounds like you are a self proclaimed pro, so not sure why you are watching videos for help. Be sure to tag me in your next Turkey video. Thanks for watching and commenting. 👍
Good video bud, new sub here. Just what I was looking for. I am pro now at cooking pork shoulders and brisket on my 22 WSM but have only done Turkeys on my Trager, so I didn't wanna mess this up on my WSM. cheers!
Thanks for watching and subscribing! Glad you found the video useful. 🍻
Harry knows his smoke. I use his blackbelt trick and put the wood on the bottom also. The Turkey turned out great.... I am going to have to try wine in the brine, I have never done that. Take care. What is your name btw?
Lots of good tips and tricks from Harry Soo! He the master on the WSM. Putting wood under the charcoal is the perfect way to get a nice consistent smoke. My name is Scott. Thanks for watching and commenting!
Spatchcock turkey ftw
Exactly!!
Looking good! We differ on only the color. I use a butter covered cheesecloth after the first hour and take it off before the last hour. I'm willing to bet both of ours are delicious👍👍. Cheers
Anyone who understands brining a bird is essential knows a thing or to around the smoker👍
Totally agree!! The butter soaked cheese cloth is a solid move. Thanks for watching!
Why no water in the pain? What are the advantages and disadvantages of not using water?
The advantage is it’s to help keep the meat moist, but I don’t think it makes a difference. Plus I hate cleaning it afterwards 😂
It's also a heat sink to keep the cooker temp consistent.
So the ambient temp is 65F
Even with all the vents wide open I can’t get the temperature of the SM-smoker above 245F
I’m using the Thermo pro probe, this is my first time doing a turkey my experience has typically been pork ribs or large prim ribs.
🤞🤞🤞
Try adding more lit charcoal to get the temp up. Good luck with your cook!
Is it Thanksgiving yet? Can't arrive soon enough now that I'm all encouraged and everything!
Agreed!! I’ll just have to make another turkey on thanksgiving!
Thanks for this tutorial...about to smoke my first turkey for Thanksgiving. My dad used to do this when I was a kid...it's the only way I enjoy turkey. Baked is so blah. Have a great holiday!
You are welcome! Smoked turkey is my favorite. Hope you have a great holiday season too!
I’m trying this tomorrow
Nice!! This method makes an awesome turkey. ✅
Followed your brine recipe...can't wait to put the bird in the Smokey Mountain tomorrow! Super helpful video!
Glad you found it helpful! Got my turkey in the brine and it’s going on the WSN tomorrow!
already got my turkey in the freezer for Thanksgiving. Never smoked one before but I'm going take it for a spin on the 18" WSM
Nice! Smoked Turkey is amazing, super easy and delicious.
I am getting my 18" Smokey Mountain this week, I think this is the recipe that I will try first.
Congrats on the new WSM! You’ll love it. Be sure to subscribe for more recipes. ✅
I have the WSM 18" and made my Thanksgiving 2020 Turkey on it, it was the best my family and I has ever had. A few recommendations, do brine it atleast 1 hour per pound prior to rinsing, drying and putting on the smoker. And the most important steps are to let it rest and to carve the turkey 100%, www.foodnetwork.com/how-to/articles/how-to-carve-a-turkey-a-step-by-step-guide - Seperate the breast, legs, wings and thighs and slice the breast against the grain, do not carve into it like our buddy here midwest bbq. I promise you it makes a world of difference.
got my first 18in wsm in 1981, i won many comps with it. including smoked turkey . i still have it today. they last a life time
That’s awesome! Had no idea WSMs were a thing in 1981.
@@SmokedMidwestBBQ yep first year they made therein wsm
Great Job, I will try this for the Christmas Holliday ! Thank you for the simple instructions and recipe comment list! Happy Thanksgiving Weekend.
You are very welcome! Thanks for stopping by and watching the video!
The turkey looks dang good! I do like the brine too. Nice tips on crispy skin brother, have a great week!
Hey thanks!! The brine is the key to making a great turkey!
Nice Turkey...going to be smoking one tomorrow......keep up the videos.
Will do man! Thanks for commenting and watching!
How many pounds was the turkey and the size qt/gal cooler did you use?
It was a 14 lb turkey. Not sure on the size of the cooler, it’s an Ozark Trail from Walmart. Thanks for watching!
Very informative video, and the turkey looks delicious...thank you!
Thanks for watching!
Have you ever stuffed the turkey with stuffing? Would assume that would make for a longer cook, but curious how much time it would add?
I haven’t tried it with stuffing, I usually do it in a separate pan. Might give it a try and see how it changes the cook 👍
Smoked Midwest BBQ thank you. First time trying so will prob just follow your lead. Thanks for the video!
Glad to hear you found it useful! Keep the smoker at 275-300 degrees and pull the turkey off the smoker when it hits 165 internal temp. It will turn out great!
@@SmokedMidwestBBQ Are you sure 300 isn't too high of temp? I am cooking a 19lb'r this year. How many pounds was your turkey?
@@LarryMFjohnson you could do 275. Any lower and it will take forever to cook and risk it being dry.
turkey looks fantastic
Thank you! It’s all about the brine.
I’m trying this tomorrow making brine tomorrow and smoke turkey on Thanksgiving
That’s awesome! I just mixed up my brine today. Thanks for watching!
@@SmokedMidwestBBQ can I use regular canola oil spray instead of avocado
@@kevingreene6945 sure that will work.
Damn that looks good!!!😳😳😳
Thanks!! Smoked turkey is the best.
Why no water in the water pan
Just a personal preference. It’s a highly debated topic, but I feel like it doesn’t add anything to the cook.
DAMN I don't have 24 hours to brine it...
I have seen people do a shorter dry brine, but I haven’t tried it yet.
@@SmokedMidwestBBQ well, I've got good news then:
You've got your next video planned out already 😉👍🏻
😂 you are right!! Actually, I’m going to do a prime rib in the Pit Boss this weekend for my next video. ✅
Go Big Red!
👍👍👍👍 GBR!!
What size WSM did you use?
It’s a 22”
Dude, you’re seasoning technique left half the turkey without your first rub seasoning. Weak. Best to mix all rub ingredients to proportion and apply the rub all at once equally. I watch these videos for help. You so far prove to be an amateur bbq fan creating a video….and I watched you carve the Brest with the grain instead of against where you actually see how juicy the bird is and the proper way to serve. Thanks for a few ideas as to stuffing. But epic fail as a help video.
Sounds like you are a self proclaimed pro, so not sure why you are watching videos for help. Be sure to tag me in your next Turkey video. Thanks for watching and commenting. 👍
I’m going to try this recipe this year... can’t wait!!
It makes the best turkey!