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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 11-23-2012, 10:35 AM   #16
willbird
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I am doing one this way on my UDS, we will see :-). Nothing earth shattering really.
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Unread 11-23-2012, 01:46 PM   #17
bigsapper
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I watched those and pretty much followed it. I did use a heavily seasoned brine, tho.

And I did do 1# of butter. that is a really good gravy recipe.
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Unread 11-23-2012, 05:34 PM   #18
Bonewagon
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Quote:
Originally Posted by ---k--- View Post
Part 3 is up. The bird doesn't look so gnarly when he is cutting it. Maybe bad lighting in part 2 or maybe good editing in part 3.
Maybe he used a stunt bird.
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Unread 11-24-2012, 10:25 PM   #19
willbird
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Got er done :-).......first turkey ever on the uds.....snagged a 14 lb fresh turkey from Meijer ......only one they had......said something about retained water but no mention of being injected with any solutions. Took it to 155f breast and thigh naked....then put in a foil pan with the 1 lb of butter. Pulled it at 175 breast and thigh (measured with IGrill). Bird was juicy and delicious.......to be safe I added no wood.....only RO lump. Would not hesitate to run IT a bit higher next time. I iced the breast for 1/2 hour before putting it on the Uds but it did not seem to have any effect. Total time in the uds both naked and in pan was 4 hours at 325f. First bird I ever brined....but it will not be the LAST :-)
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Unread 11-25-2012, 08:59 AM   #20
willbird
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Forgot to mention I had the bird in the brine for 48 hours. Also with just lump no wood added there was still a smoke flavor.....I did not want to OVERDO that part :-).

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