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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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09-07-2011, 07:44 PM | #1 |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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Anyone do a Beer Can Turkey?
I'm planning on doing a turkey on my UDS. I want to do it just like a beer can chicken. Has anyone done this, and how did it turn out. Please explain your process, type of cooker, and temps. Also, do you brine first or is the beer enough? Thanks
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09-07-2011, 09:21 PM | #2 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Most people will say brine is good on a bird. Also you want to be careful with the 40-140 rule. A big bird will take a while to reach 140 unless you start your cook at a higher, rather than low and slow temp.
If it were me, I'd be starting it @ around 300 for maybe 2 hours, then crank heat up to 375-400 till done. Cooking a large bird low and slow will open the door for the nasties to multiply, not to mention the skin will have the texture of a 5 year old rubber band.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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09-07-2011, 09:29 PM | #3 | |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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Quote:
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09-07-2011, 09:31 PM | #4 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I saw where someone did one with one of those Heineken barrel cans, like a liter can or something?
If you want to go that route, try the "Turkey Cannon". Same principle, but the cannon allows you to lay the bird down so it will fit better on most smokers. Here's a link of the last one I did. Love that turkey cannon. http://www.bbq-brethren.com/forum/sh...d.php?t=104719 The biggest piece of advice I can offer? BRINE BRINE BRINE BRINE!!!!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from:---> |
09-07-2011, 09:33 PM | #5 |
is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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I've never used a beer can I use a bird rack made for turkeys. I oil the bird down , put the seasonings on and I think my temps are around 325 or so. As the bird cooks I spray butter on it to keep it moist and builds a good crust and the best part are the wings. Nice and crispy................ My birds are 12 to 15lbs and takes about 4hrs or so............ Let us know how it turns out.
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09-07-2011, 09:37 PM | #6 |
is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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I use a Bass Pro Smoker and a WSM............... for got that part.
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09-07-2011, 09:41 PM | #7 | |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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Quote:
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09-07-2011, 09:43 PM | #8 | |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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Quote:
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09-07-2011, 09:49 PM | #9 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Yes, I ALWAYS brine my turkeys. ALWAYS.
I've tried a lot of different brines, but I have pretty much ended up with a simple brine of about 2 parts (1c) salt, 1 part (1/2c) sugar and a handful of whole peppercorns to a gallon of water. If I feel squirly, I'll also add juice of an orange, a couple of lemons, thyme, but usually it's just S&P&S. The cannon is essentially the same thing as a beer can bird. The cannon holds the liquid as the beer can will and it also supports the bird better. I've been smoking turkeys for thanksgiving at or above 325 for 3 years now. That last one with the cannon was the best turkey yet. Good luck!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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09-07-2011, 09:56 PM | #10 |
is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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The rack sticks up inside the bird so it sets straight up in the smoker. I do not inject or brine . I for get who makes these but their made for chickens and turkeys. Turkeys or chickens alway turn out great.......
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09-07-2011, 11:59 PM | #11 |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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09-08-2011, 12:09 AM | #12 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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No Brime, just a turkey cannon with chicken biollion and spices inside. On UDS at 225 till 165 in the breast. Every one loved it.
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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09-08-2011, 12:12 AM | #13 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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09-08-2011, 12:12 AM | #14 |
On the road to being a farker
Join Date: 07-06-10
Location: Covina, CA
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09-08-2011, 12:14 AM | #15 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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almost crisp skin, almost. Turkey was moist and flavorful. About 3 hours (I don't have my cook log with me at ....)
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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