Turkey Test this Weekend

[willkat98]

Got a 15 pound bird thawing in the fridge for a Sunday test of the WSM.

Hope to get a couple beer can chickens in there too.

What's on some of the other Brothers menus?

[chad]

I haven't decided, yet!

We've got major chores scheduled for this weekend -- painting and restoring some exterior trim on the house so something in the ECB would work fine.

I've got brisket, butt, and chicken in the freezer -- if I decide on one of those I'd best get it out of the freezer tonight!! :D

Could always pick up ribs or fresh chicken at Sam's Friday night -- decisions, decisions!! :D Or, could pick up some Cornish Game Hens -- they really came out nice last time I did them.

[rbinms33]

What's on some of the other Brothers menus?


Well......on Friday, gonna do some thick steaks on the Bandera. Smoke 'em for about 2 hrs and then finish off with a grill over the fire. Put some steak butter on 'em and they're good to go! Gonna do that 14# brisket on Sat night/Sun morn and then eat brisket while I watch Football/Racing on Sun afternoon. Sides will include beans, tater salad, slaw and buns.

Gonna pepper the steaks and put the brisket in the DP marinade tonight. Two days of soaking up the marinade oughta make it mighty tasty!!

I let the wife choose between brisket and ribs and she chose the brisket, so brisket it is

Getting chilly down here so whilst sitting outside, watching the blue smoke roll and thinking how good life is, I might have to sub coffee and Irish whiskey for the beer. However, my Buffett will remain in the CD player. 8)

[willkat98]

Yeah, it is about 50* or so here, with night time lows of 34*

I was wondering, back on the topic of turkey, this is my first whole bird smoked in years.

I know internal temp is the sure guide, but what do you brothers cook a whole bird (unstuffed) for? Phil said 45 minutes a pound. I got a 16 pounder, so thats like 12 hours. Perfect for the WSM, if that is the approximation I should use.

So to eat at 5pm, I need to start at 4ish, then have the bird on by 5am.

Any suggestions?

[Oldtimer]

Grew a pound in two - three threads hyper bird.

[willkat98]

All right wise ass. I only looked at the tag once. It was like 15.6 pounds, cost me $10.50.

So once I take the neck bone out, and ship it to you in the trading post, it will be back to 15 pounds. But then I'm injecting it with 18oz of Tony Chachere Creole Butter, so it will be back above 16#. So there.

[Oldtimer]

Great a neck bone my first batch of sausage will be neck bones, lips and *******s, poultry variety. I I wll have to figure out where to buy that jelly looking **** for packing.

[willkat98]

Bird's been in Pudge now for 3 hours.

I think I needs to add some coals. been holding 230 like a rock for 2 of those hours.

Love this new toy!

Thanks again Mary!

[willkat98]

Okay.
A quick summary.
pretty windy here today, and I kept farking with the WSM every onece in a while.

After about 5 hours, I put a windshield over it (Eddie Bauer Car Seat Box, bottom open)

That did it. 234 for 6 straight hours.

So at 4 pm, I shoved a probe in there. Read 175. Knew it had another hour.

So I peeled taters, boiled them, cut up a pineapple, brown sugar and cinnamon, and started the grill. Pineapple on the grill and the bird was at 178, oven temp still pegged at 234, 6.5hours.

Pineaplle was on for 35 minutes or so, offset. Bird hit 181. Magic number. Bird came off, taters mashed, gravey made, corn (with Southern Flavor Char Broil) in the micro, and by 5:15pm, we had a thanksgiving feast.

Peled the skin back, and was cutting giant white meat pieces. They fell apart before getting to the plate.

I had injected the **** out of it with Tony Chachere Creole Butter.

Check your grocer, for they even carry that here in Chi town now.

I think I appreciate the WSM a bit more now.

I hade over 10 hours of heat with only a 5 degree temp flux in there.

I can't wait for a Breakfast brisket.

On Wed night, before T day, a brisket is going in. The feast will start with eggs and briskett on T day, with a 3 day food orgy to follow

[Solidkick]

Glad it came out well. As you know from my PM, I was a little worried your temp was running too low, compared the WSM website.
I'm off tuesday, so I may go get some turkey legs and thighs for a test run in the bandera. Doubt I could find an affordable thawed bird before then, and no time to defrost one. Man, I love to smoke!

[Mike(Mi)]

A WSM has so far alluded me but I have one in my sights. I'm about ready to do some unattended cooking. Right now I usually do big-bird in my kettle and I think its a near perfect Turkey cooker. Butt and Brisket would get more attention from me if could just let em soak in the smoke for a few hours without fire-fussing. Don't get me wrong, I like to fuss with my fire as much as the next guy, but sometimes you just have other things to do. Congrats on the successful turkey.

[willkat98]

Thanks Mike

I like to fark with stuff too.
felt lonrly not having to do anything wiht the WSM.

[dhaddock]

got a 20 pound bird in my smokeymountain vertical smoker.. temp is about 200... there's rain coming in, and I just poured 4 bottles of Corona in my water pan..... hmmm... could get interesting.... had the bird in my smoker since 7 this morning.... not about to pull it out now...

[billm]

Got a 15 pound bird thawing in the fridge for a Sunday test of the WSM.

Hope to get a couple beer can chickens in there too.

What's on some of the other Brothers menus?
started to reply but then realized how many years ago you posted this..why exactly was this thread resurrected anyway? :)

[tommykendall]

got a 20 pound bird in my smokeymountain vertical smoker.. temp is about 200... there's rain coming in, and I just poured 4 bottles of Corona in my water pan..... hmmm... could get interesting.... had the bird in my smoker since 7 this morning.... not about to pull it out now...

Endless supply of Corona I presume? What does it do for you instead of - like water or sand in the pan?