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Big Biscuit 10-10-2012 07:27 PM

Lets Talk Turkey
 
Hi everyone I haven't posted in a while, I've been real busy at work. I want to smoke a turkey for Thanksgiving but I don't want to have that be my first time. I'd like to work out the kinks before the big day arrives. I'm going to get a 12 lb bird and give it a go this Sunday. So here's the the gist of this post. How did you all do it? Hot & fast or low & slow? To brine or not to brine? That is the question. Herb butter under the skin or a classic BBQ rub? Hickory or apple wood? I could go on all night. Help me!!! :loco:

grantw 10-10-2012 07:33 PM

325 for temp, injected with
2 tbs kosher salt
2tbs garlic powder
2tsp cayenne
1/2tsp onion powder
1cup melted butter
Apple wood, if you low and slow it its in the danger Zone far too long 65f to 140f
Cook to a min of 165 internal

Big Biscuit 10-10-2012 07:36 PM

Quote:

Originally Posted by grantw (Post 2240247)
325 for temp, injected with
2 tbs kosher salt
2tbs garlic powder
2tsp cayenne
1/2tsp onion powder
1cup melted butter
Apple wood, if you low and slow it its in the danger Zone far too long 65f to 140f
Cook to a min of 165 internal


I forgot about the flavor injector.

Wampus 10-10-2012 07:41 PM

HERE YOU GO

WineMaster 10-10-2012 07:45 PM

^^ Linky no worky ^^

Big Ace 10-10-2012 07:51 PM

Quote:

Originally Posted by WineMaster (Post 2240258)
^^ Linky no worky ^^

http://www.bbq-brethren.com/forum/sh...d.php?t=120494

fatcliff77 10-10-2012 08:25 PM

I just did one last sunday:
http://www.bbq-brethren.com/forum/sh...d.php?t=145718

Big Biscuit 10-10-2012 08:58 PM

Quote:

Originally Posted by Wampus (Post 2240253)

Quote:

Originally Posted by WineMaster (Post 2240258)
^^ Linky no worky ^^


It's the thought that counts. :mrgreen:

NCGuy68 10-10-2012 09:41 PM

Cook/Smoke it just like a Large Beer can Chicken. Use a Foster's Lauger quart 'oil can' for the support.

I don't bother with brining - too much hassle. The beer can method always turns out moist, golden brown and lots of flavor.

grantw 10-10-2012 10:06 PM

Beer can method is a waste of beer, butterfly it open. http://www.amazingribs.com/tips_and_...n_chicken.html

Bludawg 10-10-2012 11:00 PM

I get the pit to 325 I spatchcock the buzzard and remove the wing tips (Save the parts for stock to make gravy) rub it down with a little oil season with Cajun seasoning and inject it with melted butter. a twelve lb bird takes about 3 hrs.

MS2SB 10-11-2012 01:54 AM

I do mine on the kettle with full baskets roaring hot on each side. Brine for approx 12 hrs in a sugarless brine. Herb butter under the skin, aromatics, onion, garlic, lemon, herbs in the cavity. More butter on the skin for browning and crispy skin.

Sent from my SGH-i917 using Board Express

lashing1c 10-11-2012 07:49 AM

If you got the time there is no reason not to brine 24 hrs in a simple brine. Then I did mine on a fosters beer can. 300 degrees or better for good skin. Try to get seasoning as many place as possible. If you plan to do turkeys often I suggest a turkey cannon. As good as a fosters oil can but you are not wasting beer.

GreenDrake 10-11-2012 08:06 AM

I use the Smokin Okie's Holiday brine, do it for one or two days, nothing bigger than a 15lb bird most of the time. I smoke it at 225 for two hours then ramp to 350 to finish. I slather it with mayonaise and medium rub, turns out fantastic every single time. Going to spatchcock one this weekend.

mytmouz 10-11-2012 08:14 AM

I have done this one with veryy good results. In fact. too good, because my mother has put me in charge of the turkey cooks from now on...

http://www.bbq-brethren.com/forum/sh...ad.php?t=72774


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