How to Smoke a Turkey on a Pellet Smoker (Pit Boss 456 Pellet Grill)
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- Опубліковано 29 вер 2024
- Turkey Essentials:
Pit Boss Pellet Grills: pitbossgrills....
Pit Boss Rubs and Seasonings: pitbossgrills....
Pellets and Fuel: pitbossgrills....
Kosmo's Q Turkey Brine: amzn.to/36jIGwD
Turkey Brine Bag: amzn.to/36gwcWp
Roll-Up Sink Drying Rack (For Rinsing Turkey Brine Off): amzn.to/353d91E
Pit Boss Pellet Smoker: amzn.to/2qzmZcH
Kosmo's Q Killer Bee Rub: amzn.to/2PpOpdl
Turkey Brine Injector: amzn.to/36k3jZh
My BBQ Essentials Buying Guide:
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: www.jdoqocy.co...
Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
Music:Texas Techno by Audionautix is licensed under a Creative Commons Attribution license (creativecommon...)
Artist: audionautix.com/
Notice: SmokeTrails BBQ receives an affiliate commission for the purchase of products shown in this video.
Just picked up and put together the 456D with your helpful videos. For your long cooks how often do you need to refill your pellets? I'm trying to decide if I need a Hopper extender. Not sure if the 440 extender will work on the 456D?
Hi Paul, it's winter now so I'm refilling every 2-3 hours, so pretty often. To help answer your other question I reached out to Pitboss and asked them if the 440 Extender will work on the 456D. Here is their response: "No, that hopper extension does not work with the 456D. It would make it top heavy and likely cause it to fall over. Hopefully we will put out a hopper extension for the 456D in the future."
@@SmokeTrailsBBQ thanks for the info!
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@Koda Otis instablaster =)
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That turkey looks amazing. It is real juicy and the skin color is great. Keep smoking!
Thanks Doug! Hope yours turned out great as well. What kind of smoker/grills are you running?
Just to give some people an idea i know you said you wanted to be done in 4 hours and at 3 hours you hit 150 but you never stated how long it actually took to reach 160-165. Way to much into what seasonings and not enough into the time it takes. I know you say 165 but do I need to start 5 hours before I want to eat it or 4 hours or maybe even longer? Would like more info in videos like this!
I made this Turkey last year for Thanksgiving. If you’re here wondering what recipe to follow, I’ll just say this: I’ve been looking forward to thanksgiving since the last one all YEAR. Strictly to cook and eat this Turkey. It’s the best Turkey you’ll ever eat.
My Pit boss Austin XL The heat comes straight from the middle. So did my very first Traeger grill. Back when they first came out and they were built in Williston Oregon. By 20 miles from my house L O L If it’s on one side it would be almost like an offset smoker which would be pretty cool. But my right side on the Austin XL the hot side the right side.
As a guide (fishing) i just DO NOT get brine for turkey ??? for fish we use it to DRAW OUT moisture making a quicker easier smoked end product ???IT SEEMS so unnecessary and a waste of time /ingredients ...use a infused unsalted butter under skin with a great RUB ontop ,simple !! OH well to each their own .Cheers !
Makes chicken juicier. Gonna try it this year on the turkey
Does your temp go up and down a lot? Mine goes down a lot, then I get a cloud of white smoke and it goes back up. I haven't been very impressed with the smoke output either when it is at temp.
It's pretty steady for me James. Coming from a masterbuilt electric smoker I'm used to tons of smoke but the pit boss has nice clean smoke. "Thin blue smoke"
@@SmokeTrailsBBQ turns out it's my control panel. Pit Boss is sending me a new one. Can't wait to see what this thing is actually like 😂
I don’t know my Pit boss Austin XL The flames right in the middle the fire box lol but like your video and subscribed
How much does this turkey weigh?
Your awesome I want to smoke the turkey from my family Christmas dinner I'm so excited and keep up the amazing work
Is the smoker the 456 that you had the unboxing video of?
Also, any other video using the 456?
@@dutchndirt yes it is the Pit Boss 456. I've only had it a few weeks so more videos will be coming out soon. Here is another video I did on it: ua-cam.com/video/SZdf_F8J374/v-deo.html
What temp was your smoker?
How long do you let Turkey brine for?
That looks good..Was going to pick up the same Pellet Grill tomorrow..How is your’s holding up?
Workin great so far!
👍8
Bamboo sticks....I never would have thought of that. I'll have to try it. I wonder if the pellets will also work on the Masterbuilt..??
Yep work good with the cold smoker also ton of smoke
@@retiredfire2013 Thanks! I'm going to give it a try.
@Thomas, I use pellets in the MES all the time and never had an issue. They seem to "go further" than the chips as well.
I was curious what kind of temperature fluctuations you were having. I just did a rib and were huge temperature differences in low thirty degree weather. My therma pro was at one point reading a low of 180 and up to 300F when set to 225F.
Make sure after each smoke use a green scrubbie to clean the temperature probe on the left side of the cooking chamber, a dirty probe affects the temperature.
Thank you!
What was the weight of the turkey?
10 lbs
Your opening sounds like a trade mark. Just Saying.
Sve?
Guga?