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Unread 11-10-2012, 01:59 PM   #1
Bertha's BBQ
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Default 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.
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Unread 11-10-2012, 02:38 PM   #2
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Good luck!


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Unread 11-10-2012, 07:19 PM   #3
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18 lb smoked a 250 for 6 1/2 hours with hickory and cherry.......Will cut and taste in a little while.
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Unread 11-10-2012, 07:34 PM   #4
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Turkey sounds Delicious!

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Unread 11-10-2012, 07:37 PM   #5
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250 is a little cool for a bird no? A little dry and a little to smokey?
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Unread 11-11-2012, 01:57 AM   #6
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Quote:
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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.
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Unread 11-11-2012, 05:30 AM   #7
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Quote:
Originally Posted by Bertha's BBQ View Post
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.
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Unread 11-11-2012, 10:44 AM   #8
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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!
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Unread 11-11-2012, 11:42 AM   #9
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Our practice run will be this coming Friday.
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Unread 11-11-2012, 12:34 PM   #10
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Quote:
Originally Posted by MrVza View Post
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
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Unread 11-11-2012, 02:33 PM   #11
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Quote:
Originally Posted by MrVza View Post
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.
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Unread 11-11-2012, 02:35 PM   #12
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Quote:
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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.
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Unread 11-11-2012, 04:16 PM   #13
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Quote:
Originally Posted by Bertha's BBQ View Post
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.
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Last edited by SourHopHead; 11-11-2012 at 04:21 PM.. Reason: Pic issues
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Unread 11-11-2012, 06:55 PM   #14
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Did you brine?
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Unread 11-11-2012, 07:33 PM   #15
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Turned out great... Let me figure out how to post pics
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