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Unread 01-06-2013, 08:43 AM   #8
fantomlord
is one Smokin' Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
Originally Posted by MisterChrister View Post
We had a 15# bird to cook today. I wanted to brine it and smoke it on the kettle rotisserie. My wife said she wanted me to keep it simple and just do it inside, "no time for BBQ today". Okay......so I throw it in the oven uncovered at just a little too much heat and a little too long. Just enough for it to look like I tried but still taste like something grandma would make. I guarantee she won't ask me to do it this way again. The stellar gravy made it barely edible! Mission accomplished!
tell your wife there's always time for BBQ

I did a 14# turkey for my crew at work the other night in a kettle, and it was moist and deicious...lots of good comments (was told after the fact by one guy he thought there was no way I could get that bird done on the kettle without drying it out completely)
I did a "dry brine" on it for 24 hours, then rested in fridge uncovered for ~16 hours, spatched it, butter/rub under the skin, rub on the underside
2 full chimneys of RO lump with a little bit of hickory, indirect, it was done in 1:45 I did have to turn it ~halfway through bcz the skin closes the heat was getting close to burning
155 in the breasts, 175 in the thighs
made good practice for the 24# beast I've got in my freezer
turkey.jpg
(sorry for the blurry pic...that's why I didn't post this the other day)
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Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
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