JerBQ
Knows what a fatty is.
. 21 pounder, injected with a creole butter type concoction, patted down with olive oil, rosemary, thyme, S&P. Done in 4.5 hours. Cooked over lump and apple chunks. Delicious!
. 21 pounder, injected with a creole butter type concoction, patted down with olive oil, rosemary, thyme, S&P. Done in 4.5 hours. Cooked over lump and apple chunks. Delicious!
Bonewagon
Babbling Farker
Here's my final product. Brined turkey in a brine with salt, turbinado sugar, SM Season All, and Yardbird. Rubbed with SM Season All and Yardbird. Smoked on the keg with maple at 375. Turned out fantastic.
B
Bertha's BBQ
Guest
Yes, and many will be cooking over the weekend.
Just off the Smoker. Rubbed with SM Pecan 
Meat Burner
Quintessential Chatty Farker
Big Bro, that looks perfect!
forgop
Knows what a fatty is.
azmox
Wandering around with a bag of matchlight, looking for a match.
15 pounder on my Egg. A little heavy on the Plowboys, but it tasted good.
Sent from my iPad using Tapatalk HD
Sent from my iPad using Tapatalk HD
Pig Daddy
Full Fledged Farker
My 12 year old daughter, April 2012.......this is what you had in mind isn't it?
So awesome!!!
Pig Daddy
Full Fledged Farker
peaspurple
is one Smokin' Farker
- Joined
- Jan 26, 2009
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- Georgia transplant in odenton, md
We always give our bird a nice set of breast. Kids love the turkey t%##ies.
MisterChrister
Quintessential Chatty Farker
The Weber kettle rotisserie makes this WAY too easy!! I scored mine on CL for $10 new in box!! 17# bird was brined with PatioDaddio's recipe, then had some apple, onion, garlic, lemon, and orange trussed inside and a little Old Bay sprinkled on the outside. Spun over lump on the Blue Performer with just one chunk of apple at the beginning to keep the smoke on the light side of things. Was absolutely farktastic!
Wife's German Apple Cake with Apple Cider Carmel Sauce
Wife's German Apple Cake with Apple Cider Carmel Sauce
Tootin on Q
Is lookin for wood to cook with.
3rd use of the egg, hopefully the wife and I just keep getting better.
MisterChrister
Quintessential Chatty Farker
We always give our bird a nice set of breast. Kids love the turkey t%##ies.
:shock::shock::shock::shock::shock::shock::shock::shock::shock::shock::shock::shock::mrgreen:
Oldyote
is Blowin Smoke!
Brined with Oakridge BBQ Game Changer and dusted with Secret Weapon.
Never used Wicked Good before and man was I impressed with that stuff.
Turkey turned out great despite my best efforts to overthink it.
Never used Wicked Good before and man was I impressed with that stuff.
Turkey turned out great despite my best efforts to overthink it.
tyotrain
is one Smokin' Farker
Thanks I had it built so I could smoker in the winter. Here is a better pic of it View attachment 72791
Have fun and happy smoking
BBQ UP
Last edited:
PatioDaddio
Babbling Farker
Here's mine
14-lb un-enhanced bird brined in my Ultimate Thanksgiving Turkey brine for 14 hours.
Hung in the Pit Barrel Cooker with only Kingsford blue bag.
3 hours later, no-fuss, brain-dead easy, turkey perfection
John
14-lb un-enhanced bird brined in my Ultimate Thanksgiving Turkey brine for 14 hours.
Hung in the Pit Barrel Cooker with only Kingsford blue bag.
3 hours later, no-fuss, brain-dead easy, turkey perfection
John
Time_1
Knows what a fatty is.
Here's how mine came out. Brined using PAtiodaddios brine recipe for 14 hours, brushed with canola and then sprinkled with some chicken rub I had laying around. Cooked on my UDS for 5 hours and let rest for half hour. The guests loved it!
Sorry for the crappy cell pics.
Sorry for the crappy cell pics.
Mdboatbum
Full Fledged Farker
15# bird. Brined for 24 hours in Apple juice, water, salt, sugar, rosemary and thyme. Dried in the fridge for 24 hours. Smoked in the mini WSM over KBB and hickory chunks at 350˚ for a little over 4 hours 'til it hit 160˚. It was INSANELY juicy.
Dry brined oven bird - very simple and fantastic
Also a ham cured pork butt a'la Phrasty, with a pepper rind and double smoked. I'm done buying hams - gonna do my own from here on out. :thumb:
Also a ham cured pork butt a'la Phrasty, with a pepper rind and double smoked. I'm done buying hams - gonna do my own from here on out. :thumb:
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