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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 03-30-2013, 11:16 AM   #31
HogFan
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Thanks for the tip on cooling the breast prior to smoking. I'll sure try that. Do you put the rub on the bird then chill or vice-versa?

I would still like to hear what kind of rub you've had good success with......
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Unread 03-30-2013, 03:24 PM   #32
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Went by Cabelas today and found a turkey rack to hold the turkey upright like beer can chicken is held while cooking. It was $9.99 so I bought it and will use it tomorrow.

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Unread 03-31-2013, 06:33 PM   #33
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Default First Smoked Turkey Done (Pics)

It's done! First turkey. 325F - 350F for a bit over 2 1/2 hours.

Hope it's as good as it smells!

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Unread 03-31-2013, 06:50 PM   #34
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Looks good!
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Unread 03-31-2013, 07:07 PM   #35
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I have done them both ways and either way they turn out great off the egg.
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Unread 03-31-2013, 07:21 PM   #36
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HogFan: interested to hear how your bird tasted. It looks good! Would you do anything different?
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Unread 03-31-2013, 07:36 PM   #37
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It was awesome (thanks to the good advice here!).

I went with the traditional herbs. Used original Ms. Dash seasoning and maybe I put it a bit thick on the outside of the bird. Also, if you look close in the picture you can see a pan under the bird. I used 3 cans of chicken stock in it (with onion, celery, carrots, rosemary, pepper, and juice from one orange) and positioned it under the turkey to catch the drippings. It tasted great but was on the verge of being salty. Next time I'll try 2 cans of low sodium chicken broth (less salt and thicker gravy). I poured all this in a blender and blended and it made a nice gravy. Got the idea right here on the Brethren!
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