Post your 2012 Turkey Pictures here. - Page 7

MartyLA · 11-24-2012, 07:41 PM

Am I too late to the party? Here's my submission: smoked at 325 for about 3 1/2 hours on the Primo Oval XL. I've had my cooker for about six months now, but every time I cook I'm still surprised at how moist and tender this food comes out.

Bob in St. Louis · 11-24-2012, 08:32 PM

Done for the night.
"In the belly"

smokinturtle · 11-24-2012, 09:31 PM

turkey

Delgado1911 · 11-24-2012, 11:20 PM

Took three hours on the uds, came out nice and juicy!

PatAttack · 11-25-2012, 12:10 AM

Quote:

Originally Posted by Pyle's BBQ

I only have a picture of one of the half breasts we sold at the restaurant. I did cook a couple on my brother's Weber gasser. Those came out great. No brine and apple chips in a smoker box.
Attachment 72846

Bryan, surely you didn't get those from Sysco??

Pyle's BBQ · 11-25-2012, 12:18 AM

Quote:

Originally Posted by PatAttack

Bryan, surely you didn't get those from Sysco??

The raw breasts were from Sysco. I smoked them and put them in Foodsaver pouches for reheating. Maybe I should sell them back to them because they don't have this.

New Pal Frank · 11-25-2012, 07:14 AM

Cooked a 16# inhanced bird. Injected with creaole butter the night before. Added creaole butter to the cannon. Rubbed with salt,pepper,garlic powder and onion powder. Cooked on the drum for about 2 1/2 hours then wrapprd in foil until breast hit 165. Yum Yum

SourHopHead · 11-25-2012, 07:40 AM

17.33lb bird. Brined 24hrs using Patiodaddio's brine.

Shadowdog500 · 11-25-2012, 05:03 PM

Just did mine today. It was in the mid to upper 30s to the very low 40s and it was a pain getting my WSM above 275 even without water. I was shooting for 325 but never made it. Went through a bag and a half of charcoal and took 5 hours to cook. The skin was like leather but the meat and pan gravy from drippings were excellent! Not sure about cold weather cooking in this rig.

Chris

Tone Ranger · 11-25-2012, 05:20 PM

http://www.bbq-brethren.com/forum/at...1&d=1353692950

Bertha's BBQ · 12-02-2012, 03:15 PM

It all looked great ! ! !

11-24-2012, 07:41 PM	#91
MartyLA Found some matches. Join Date: 06-05-12 Location: Wilmington, California Downloads: 0 Uploads: 0	Am I too late to the party? Here's my submission: smoked at 325 for about 3 1/2 hours on the Primo Oval XL. I've had my cooker for about six months now, but every time I cook I'm still surprised at how moist and tender this food comes out. __________________ Primo Oval XL, Weber OTG 22.5", Char-Broil gasser, Maverick ET-73

11-24-2012, 08:32 PM	#92
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	Done for the night. "In the belly" __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

12-02-2012, 03:15 PM	#101
Bertha's BBQ Knows what a fatty is. Join Date: 10-02-12 Location: HUNTSVILLE, AL. Downloads: 0 Uploads: 0	It all looked great ! ! ! __________________ http://www.facebook.com/home.php#!/pages/Bertha/179882895407760

11-25-2012, 05:03 PM	#99
Shadowdog500 Full Fledged Farker Join Date: 06-18-12 Location: Down the Shore!!! Downloads: 0 Uploads: 0	Just did mine today. It was in the mid to upper 30s to the very low 40s and it was a pain getting my WSM above 275 even without water. I was shooting for 325 but never made it. Went through a bag and a half of charcoal and took 5 hours to cook. The skin was like leather but the meat and pan gravy from drippings were excellent! Not sure about cold weather cooking in this rig. Chris

11-25-2012, 05:20 PM	#100
Tone Ranger Found some matches. Join Date: 06-22-12 Location: Hannibal, Missouri Downloads: 0 Uploads: 0	http://www.bbq-brethren.com/forum/at...1&d=1353692950