![]() We are cooking at low enough temperature that you may get a little bubbley bubble out of it, but not a simmer. We did and learned the hard way that was a mistake. So, when your wood runs out, do not be tempted to add more. Ground beef, with all its nooks and crannies, SOAKS up smoke. It is counterintuitive for me to say you do not need much smoke… but you do not need much smoke. I do not recommend using mesquite – I find it too strong. We used hickory, but you can use your wood of choice. To finish, remove the Dutch oven from the Egg and stir in the chocolate morsels. Cook on the Egg another 2 hours to blend flavors and tenderize the meat. Smoke for 2 hours or until the internal temperature of the meat reaches 150☏.Ĭrumble up the meat and add to the chili. Place the meat “loaf” on the second grill grate. Once you have a good smoke going (and since we are using hickory, it does not take much wood), place grill grate in the Egg, put the Dutch oven on the grate, and either place another grill grate directly on the Dutch oven or use the extender kit (EGGspander) for a second tier over the Dutch oven. We want indirect heat otherwise the bottom of the chili will burn in the Dutch oven.īring the temperature to a steady 275☏-300☏ and add the wood. In the Big Green Eggįor smoking in the Big Green Egg, we are going to set it up to smoke with the plate setter (aka convEGGtor) with the legs pointing up. On our stovetop, we sauté the veggies (onion, green bell pepper, and garlic) in olive oil, then add the rest of the ingredients. Making the base for smoked chili is the easiest part. How to make OTT chili Prepare the chili base The chili base and the ground beef “loaf”, ready for smoking. Dark chocolate brings earthy richness and complexity to push this recipe over the edge. Last, but not least, is our secret ingredient, dark chocolate. Seasonings: kosher salt, fresh cracked pepper, and Montreal steak seasoning.I do not recommend going leaner than 85%. If not available, opt for 80/20 ground chuck. We do not want super lean beef, but we also do not want our chili to end up a swimming pool of grease. Only one can so we have some beans but not too many however, if desired just leave them out or add more to you liking. Tomatoes: One large can each crushed and petite diced tomatoes.Veggies: yellow onions, green bell peppers, and garlic. ![]() Ingredients needed Ingredients for the chili We prefer ours at 180*F however, it is done at 165*F.Įnjoy this smoked turkey and be sure to check out these additional Pellet Grill Recipes.The onion, bell pepper, and garlic are cooked briefly on the stove to soften the veggies a bit. Remember to always use a meat thermometer or the probe that comes with your pellet grill to be sure the meat is cooked up until at least 165*F-180*F. If you brine or baste, it’s going to mostly depend on your personal preference. I do think this is an important step to remember if you do not brine the turkey first. ![]() This can be done with a baster and injected right into the turkey throughout the smoking time. This will help keep it juicy and avoid drying out. While the turkey is smoking every 1-2 hours, you can baste the turkey with chicken or vegetable broth. Tips for Making Smoked Turkey in a Pellet Grill: If you do decide to brine the turkey first, be sure to plan accordingly because it does take many hours to soak the turkey. If you do want to brine it first, be sure to try this Apple Cider Turkey Brine, it’s a great flavor. This has always been fully sufficient for the turkeys we have made in the past. I usually will simply coat it with seasoning, stuff the cavity with butter and herbs and then baste it as needed throughout the cooking process. I actually do not normally brine our turkey, I did not brine this one. What pellets should you use for a smoked turkey?Īny pellets can be used to smoke a turkey, we prefer to use a variety of pellets that include a little bit of each type such as hickory and apple. The general rule is about 30 minutes per pound. This is going to vary based on the weight of the turkey. This turkey took just over 6 hours to smoke on our pellet grill at 225*F. He always smoked meats on a traditional smoker, but lately just doing them on the pellet grill has been such an easy go-to especially for this tasty Smoked Turkey! How long does it take to smoke a turkey on a pellet grill? My husband likes to say that our pellet grill is a cheater version of a smoker, but I happen to truly love it and so does he. Make a delicious Smoked Turkey in a Pellet Grill, a simple method to smoking a whole turkey!
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