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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-21-2010, 01:39 PM   #16
Is lookin for wood to cook with.
Join Date: 08-12-10
Location: Las Vegas, NV
Default Great Tutorial

Thanks for the great long did it take at 325?
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Old 10-24-2010, 03:10 PM   #17
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Join Date: 09-10-10
Location: Pittsburgh, PA

i can't remember the exact time since i just went by internal temp, but i want to say somewhere around 4 hours
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Old 10-24-2010, 03:20 PM   #18
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york

Nice bird. I had smoked turkeys without brining for years and then I started to brine and its without a doubt the only way to go.
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Old 10-24-2010, 04:29 PM   #19
Knows what a fatty is.
Join Date: 09-05-10
Location: Easton MD

Nice looking bird, Mike!

Did you manufacture some kind of foil bowl to put the turkey in while it was on the UDS? I was thinking about using a roasting rack or a vertical holder (think Beer Can Chicken) when I did mine.

Last year I did a turkey in the BGE for my Jaycees Turkey Dinner, and this year I was *assigned* turkey (instead of getting to bring whatever I want like everybody else), so I hope to do a bigger bird this year and the UDS would be great for that.

For those who are going to try brining for the first time, it's expected that your brine be so sweet/salty that if you try it you'll want to gag. That's how osmosis works so don't think you did something wrong!
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Old 10-25-2010, 11:17 AM   #20
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Join Date: 09-10-10
Location: Pittsburgh, PA

i origionally had my drip pan mounted between a smaller grate and my top grate, but i had some fitting problems at the last second so just wrapped my drip pan in foil and set the bird in that. It worked rather well. Next time ill secure my drip pan under the top grate using a a coat hanger rig that i made.
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Old 10-25-2010, 04:03 PM   #21
is one Smokin' Farker
Join Date: 09-30-09
Location: Memphis

I use 5 Gallon Water bottles with the top cut out. Works well if you have access to them.
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Old 11-01-2010, 07:13 AM   #22
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Join Date: 09-02-10
Location: Odessa, Florida

Thank you for posting this tutorial. I will be smoking our T-day bird in my UDS for the first time and I can use all the help I can get. About how long did your bird cook for? I'm concerned about the length of time, because I have seen some posts say 1.5 hours per pound and others say it took about 7 hours for that 14 lb bird. Any help you can provide will be great. Thanks!
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Old 11-25-2010, 10:56 AM   #23
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Join Date: 12-15-09
Location: Antelope, CA (Sacramento metro area)

I'm trying this recipe today. I only had time to brine the bird for 12 hours and I don't have time to let it sit and dry, so if that impacts things, oh well... but I'm going to smoke it over cherry (since I ran out of apple), so we'll see how that goes. ;-)
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Old 11-26-2010, 08:02 AM   #24
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Join Date: 06-10-10
Location: Saint Louis, MO

I did two turkeys at the same time using this method, and the gravy. Results were absolutely outstanding. Thank you much for the recipe.

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Old 11-26-2010, 09:58 AM   #25
Dave Russell
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Join Date: 01-06-10
Location: Lebanon, Tennessee

Originally Posted by Jay Bird View Post
Thanks for the excellent tutorial. Now to somehow find room in the fridge for a big orange bucket.
Dry brining works, too.
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Old 11-26-2010, 10:00 AM   #26
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Originally Posted by Dave Russell View Post
Dry brining works, too.
I've never tried it on a turkey, Dave. Can you provide some details of what to do and how it works?
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