Mike's UDS Turkey Tutorial with pron ! - Page 2

DesertSmoker · 10-21-2010, 01:39 PM

Thanks for the great tutorial...how long did it take at 325?

Rover >~<> · 10-24-2010, 03:10 PM

i can't remember the exact time since i just went by internal temp, but i want to say somewhere around 4 hours

stephan · 10-24-2010, 03:20 PM

Nice bird. I had smoked turkeys without brining for years and then I started to brine and its without a doubt the only way to go.

trza · 10-24-2010, 04:29 PM

Nice looking bird, Mike!

Did you manufacture some kind of foil bowl to put the turkey in while it was on the UDS? I was thinking about using a roasting rack or a vertical holder (think Beer Can Chicken) when I did mine.

Last year I did a turkey in the BGE for my Jaycees Turkey Dinner, and this year I was *assigned* turkey (instead of getting to bring whatever I want like everybody else), so I hope to do a bigger bird this year and the UDS would be great for that.

For those who are going to try brining for the first time, it's expected that your brine be so sweet/salty that if you try it you'll want to gag. That's how osmosis works so don't think you did something wrong!

Rover >~<> · 10-25-2010, 11:17 AM

i origionally had my drip pan mounted between a smaller grate and my top grate, but i had some fitting problems at the last second so just wrapped my drip pan in foil and set the bird in that. It worked rather well. Next time ill secure my drip pan under the top grate using a a coat hanger rig that i made.

jetfxr27 · 10-25-2010, 04:03 PM

I use 5 Gallon Water bottles with the top cut out. Works well if you have access to them.

suziemc · 11-01-2010, 07:13 AM

Thank you for posting this tutorial. I will be smoking our T-day bird in my UDS for the first time and I can use all the help I can get. About how long did your bird cook for? I'm concerned about the length of time, because I have seen some posts say 1.5 hours per pound and others say it took about 7 hours for that 14 lb bird. Any help you can provide will be great. Thanks!

Rodney · 11-25-2010, 10:56 AM

I'm trying this recipe today. I only had time to brine the bird for 12 hours and I don't have time to let it sit and dry, so if that impacts things, oh well... but I'm going to smoke it over cherry (since I ran out of apple), so we'll see how that goes. ;-)

daven8844x · 11-26-2010, 08:02 AM

I did two turkeys at the same time using this method, and the gravy. Results were absolutely outstanding. Thank you much for the recipe.

--Dave

Dave Russell · 11-26-2010, 09:58 AM

Quote:

Originally Posted by Jay Bird

Thanks for the excellent tutorial. Now to somehow find room in the fridge for a big orange bucket.

Dry brining works, too.

Ron_L · 11-26-2010, 10:00 AM

Quote:

Originally Posted by Dave Russell

Dry brining works, too.

I've never tried it on a turkey, Dave. Can you provide some details of what to do and how it works?

10-21-2010, 01:39 PM	#16
DesertSmoker Is lookin for wood to cook with. Join Date: 08-12-10 Location: Las Vegas, NV Downloads: 0 Uploads: 0	Great Tutorial Thanks for the great tutorial...how long did it take at 325?

10-24-2010, 03:10 PM	#17
Rover >~<> Knows what a fatty is. Join Date: 09-10-10 Location: Pittsburgh, PA Downloads: 0 Uploads: 0	i can't remember the exact time since i just went by internal temp, but i want to say somewhere around 4 hours __________________ Rover..... >~<>

10-24-2010, 04:29 PM	#19
trza Knows what a fatty is. Join Date: 09-05-10 Location: Easton MD Downloads: 0 Uploads: 0	Nice looking bird, Mike! Did you manufacture some kind of foil bowl to put the turkey in while it was on the UDS? I was thinking about using a roasting rack or a vertical holder (think Beer Can Chicken) when I did mine. Last year I did a turkey in the BGE for my Jaycees Turkey Dinner, and this year I was assigned turkey (instead of getting to bring whatever I want like everybody else), so I hope to do a bigger bird this year and the UDS would be great for that. For those who are going to try brining for the first time, it's expected that your brine be so sweet/salty that if you try it you'll want to gag. That's how osmosis works so don't think you did something wrong! __________________ BGE - Med, 22" Weber OTS - 2010, 18" Weber OTS - 2001, 2 x Dual Layer UDS

10-25-2010, 11:17 AM	#20
Rover >~<> Knows what a fatty is. Join Date: 09-10-10 Location: Pittsburgh, PA Downloads: 0 Uploads: 0	i origionally had my drip pan mounted between a smaller grate and my top grate, but i had some fitting problems at the last second so just wrapped my drip pan in foil and set the bird in that. It worked rather well. Next time ill secure my drip pan under the top grate using a a coat hanger rig that i made. __________________ Rover..... >~<>

10-25-2010, 04:03 PM	#21
jetfxr27 is one Smokin' Farker Join Date: 09-30-09 Location: Memphis Downloads: 0 Uploads: 0	I use 5 Gallon Water bottles with the top cut out. Works well if you have access to them. __________________ UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger

10-24-2010, 03:20 PM	#18
stephan is one Smokin' Farker Join Date: 07-02-10 Location: lake grove, new york Downloads: 0 Uploads: 0	Nice bird. I had smoked turkeys without brining for years and then I started to brine and its without a doubt the only way to go.

11-01-2010, 07:13 AM	#22
suziemc Knows what a fatty is. Join Date: 09-02-10 Location: Odessa, Florida Downloads: 0 Uploads: 0	Thank you for posting this tutorial. I will be smoking our T-day bird in my UDS for the first time and I can use all the help I can get. About how long did your bird cook for? I'm concerned about the length of time, because I have seen some posts say 1.5 hours per pound and others say it took about 7 hours for that 14 lb bird. Any help you can provide will be great. Thanks! __________________ UDS

11-25-2010, 10:56 AM	#23
Rodney Full Fledged Farker Join Date: 12-15-09 Location: Antelope, CA (Sacramento metro area) Downloads: 0 Uploads: 0	I'm trying this recipe today. I only had time to brine the bird for 12 hours and I don't have time to let it sit and dry, so if that impacts things, oh well... but I'm going to smoke it over cherry (since I ran out of apple), so we'll see how that goes. ;-) __________________ Char-Broil Commercial Series Gasser, ECB, MECO 4400 charcoal grill, 22.5" OTS, UDS built 3/20/2010 ([URL="http://www.bbq-brethren.com/forum/album.php?albumid=291"]Pics[/URL], [url="http://www.youtube.com/watch?v=bCyKypslPhs"]Video[/url]) Maverick ET-7 and ET-73, home-built 18A sous vide temperature controller IMBAS Certified MOINK Baller My blog: [url="http://think-create-eat.blogspot.com"] THINK + CREATE + EAT[/url] - [URL="http://www.facebook.com/pages/THINK-CREATE-EAT/115706441783448"]"Like" on Facebook[/URL] [B][COLOR=red]"Meat: It's what's for dinner. And lunch, breakfast, dessert..."[/COLOR][/B]

11-26-2010, 08:02 AM	#24
daven8844x Got rid of the matchlight. Join Date: 06-10-10 Location: Saint Louis, MO Downloads: 0 Uploads: 0	I did two turkeys at the same time using this method, and the gravy. Results were absolutely outstanding. Thank you much for the recipe. --Dave

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Basic UDS tutorial?	bluegrass smoke	Q-talk	4	06-22-2011 09:45 AM
My tutorial for KISS UDS	LT72884	Q-talk	9	11-06-2009 08:18 PM
UDS Turkey w/PRON	mhill7	Q-talk	19	11-06-2009 07:21 AM
UDS - 4th of July - Turkey -Pron	WMI	Q-talk	2	07-05-2009 07:46 PM