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Bertha's BBQ 11-10-2012 01:59 PM

Practice run on Turkey today
 
Doing a practice run smoking a turkey today...74 degrees out and itching for an excuse to fire up Bertha...Pictures later. :biggrin1:

Teamfour 11-10-2012 02:38 PM

Good luck!


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Bertha's BBQ 11-10-2012 07:19 PM

1 Attachment(s)
18 lb smoked a 250 for 6 1/2 hours with hickory and cherry.......Will cut and taste in a little while.

pal251 11-10-2012 07:34 PM

Turkey sounds Delicious!

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grantw 11-10-2012 07:37 PM

250 is a little cool for a bird no? A little dry and a little to smokey?

Bertha's BBQ 11-11-2012 01:57 AM

Quote:

Originally Posted by grantw (Post 2268483)
250 is a little cool for a bird no? A little dry and a little to smokey?

No..I always try to smoke at between 250 and 300. When I pulled the thermometer out juices squirted out and flavor turned out great....Maybe since Bertha is so so big she does not over smoke the meat like a small smoker. I have found that after 3 or 4 hours the meat wont take anymore smoke flavor and I use about 2/3 cherry to 1/3 hickory so it is not an over bearing smoke taste . I also pulled it off at 166 degrees....if you do that they never dry out. I would put up against any fried turkey.

Skidder 11-11-2012 05:30 AM

Quote:

Originally Posted by Bertha's BBQ (Post 2268702)
No..I always try to smoke at between 250 and 300. When I pulled the thermometer out juices squirted out and flavor turned out great....Maybe since Bertha is so so big she does not over smoke the meat like a small smoker. I have found that after 3 or 4 hours the meat wont take anymore smoke flavor and I use about 2/3 cherry to 1/3 hickory so it is not an over bearing smoke taste . I also pulled it off at 166 degrees....if you do that they never dry out. I would put up against any fried turkey.

Yeah but would you put that up against a turkey fried in liquid smoke?? Ha just kidding. Your bird looks fantastic.

MrVza 11-11-2012 10:44 AM

Actually I'm doing a turkey on the kettle today... Looks like yours turned out great! I am not going to over think it... Just throw in some charcoal... A piece of oak or apple and let her rip.. I hope she fits in my 18.5!

SourHopHead 11-11-2012 11:42 AM

Our practice run will be this coming Friday.

dadsr4 11-11-2012 12:34 PM

Quote:

Originally Posted by MrVza (Post 2268842)
Actually I'm doing a turkey on the kettle today... Looks like yours turned out great! I am not going to over think it... Just throw in some charcoal... A piece of oak or apple and let her rip.. I hope she fits in my 18.5!

Here are K.I.S.S. instructions. I've done it this way for over a decade.
Thanksgiving Dinner Part II:
How to grill a turkey
http://www.farmandfleet.com/uploads/...project133.pdf

Bertha's BBQ 11-11-2012 02:33 PM

Quote:

Originally Posted by MrVza (Post 2268842)
Actually I'm doing a turkey on the kettle today... Looks like yours turned out great! I am not going to over think it... Just throw in some charcoal... A piece of oak or apple and let her rip.. I hope she fits in my 18.5!

Post a pic here and show it off.:thumb:

Bertha's BBQ 11-11-2012 02:35 PM

Quote:

Originally Posted by SourHopHead (Post 2268878)
Our practice run will be this coming Friday.

Got that one carved and vacuum packed for sandwiches and soup.......I will smoke at least 10 starting a 1:00 am Thanksgiving morning......Post pics of your test run.

SourHopHead 11-11-2012 04:16 PM

1 Attachment(s)
Quote:

Originally Posted by Bertha's BBQ (Post 2268967)
Got that one carved and vacuum packed for sandwiches and soup.......I will smoke at least 10 starting a 1:00 am Thanksgiving morning......Post pics of your test run.

Last years. Hoping for better results. Was the first cook on my WSM. Tasted ok, but too much smoke.

samfsu 11-11-2012 06:55 PM

Did you brine?

MrVza 11-11-2012 07:33 PM

Turned out great... Let me figure out how to post pics


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