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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-22-2012, 04:16 PM   #31
Erin
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Quote:
Originally Posted by PatioDaddio View Post
12 hours in the brine is fine, as I recommend 45 minutes per pound. As for your cooking plan, I'd urge you to simply smoke it at 325* for the entire cook (about 2 1/2 to 3 hours). 150-180 is WAY too low and dangerous.

John
How about smoke 225-250 for 2 hours and then turn it up to 350? My Traeger doesn't truly smoke in the 300's. Traeger recommends smoke 1-2 hours and then turn it up. This is my first brined turkey so forgive my questions. I really appreciate your help. BTW, our dinner is tomorrow so my bird doesn't go in the brine until tonight. Enjoy your T-Day!
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Unread 11-22-2012, 04:21 PM   #32
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Time - Sounds like a plan. I think you'll be OK, if you watch it like a hawk. Remember, holding
is your friend.

John
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Unread 11-22-2012, 04:23 PM   #33
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Quote:
Originally Posted by Erin View Post
How about smoke 225-250 for 2 hours and then turn it up to 350? My Traeger doesn't truly smoke in the 300's. Traeger recommends smoke 1-2 hours and then turn it up. This is my first brined turkey so forgive my questions. I really appreciate your help. BTW, our dinner is tomorrow so my bird doesn't go in the brine until tonight. Enjoy your T-Day!
I can't recommend it, but go for it. I'd smoke at 250* for an hour then crank.it.

John
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Unread 11-22-2012, 04:49 PM   #34
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Quote:
Originally Posted by PatioDaddio View Post
Time - Sounds like a plan. I think you'll be OK, if you watch it like a hawk. Remember, holding
is your friend.

John
I'm sittin out back at my bar with my ipad drinking some hefeweizen watching the temps. My only task for the day is to smoke this bird. It's goin good. Breast is at 142 and grill temp shows 210 even tho I think it's more than that. Gonna slow down the fire now
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Unread 11-22-2012, 05:13 PM   #35
LostSoul
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I got the UDS up to 300 and put the bird on an hour ago. Just stepped out to check on it and the temp is down to 250. All 3 intakes are wide open as is the exhaust. How do i get the temp to raise up? Fuel is kings ford and apple wood.
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Unread 11-22-2012, 05:23 PM   #36
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I got the UDS up to 300 and put the bird on an hour ago. Just stepped out to check on it and the temp is down to 250. All 3 intakes are wide open as is the exhaust. How do i get the temp to raise up? Fuel is kings ford and apple wood.
I've found when I want higher temps on my UDS I use more lit coals when I start my basket using the minion method. If I wanna cook low and slow I use about 10-12. Higher temps ill use 20 or so lit coals.
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Unread 11-22-2012, 05:25 PM   #37
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Turkeys done an hour and a half before serving time. Too long to tent on the counter?

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Unread 11-22-2012, 05:49 PM   #38
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I lit about 25 briquets and dumped them in the basket. Then i let the coals in the basket catch and burn for about 10 minutes before i put them into the drum. It started out nice and hot but now its holding at 250. Im wondering if I should pull the bird out and add more wood?!?!?!?
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Unread 11-22-2012, 06:16 PM   #39
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Quote:
Originally Posted by LostSoul View Post
I lit about 25 briquets and dumped them in the basket. Then i let the coals in the basket catch and burn for about 10 minutes before i put them into the drum. It started out nice and hot but now its holding at 250. Im wondering if I should pull the bird out and add more wood?!?!?!?
Kick the drum to shake the fire basket. Might be having an ash problem.
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Unread 11-22-2012, 06:44 PM   #40
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Should I pull the bird if I have one breast over 160 and they other at 155?! The thighs are over 170, I really think I should pull it so its not over done!
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Unread 11-22-2012, 07:05 PM   #41
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Thanks dude, its over 300 now!
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