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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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10-27-2010, 05:39 AM | #1 |
Full Fledged Farker
Join Date: 09-12-10
Location: Springfield, VT
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Smoked Turkey for a sandwich (but no pron...)
Over the weekend, we did an early family thanksgiving dinner for my niece who was home for R&R from "overseas". I smoked a 14 pound turkey for the meal.
I have a pretty basic smoker (Brinkmann electric) so it is very difficult to control the temp. After reading many posts here, I was thinking an hour and a half per pound, but no, it took 7 hours to totally cook that baby. I brined it first for about 6 hours. Rubbed it with a home made rub. The outcome was great smoked turkey. I have also heard that smoked meat is better the second day. True story here. I made turkey sandwiches for lunch each day, and they are terrific. That nice smoky flavor comes through.
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Time to change the drool bib - MAN that is some good lookin' Q! |
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10-29-2010, 01:32 PM | #2 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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That sounds delicious! Now I think I might need to 'practice' a turkey! :-)
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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10-29-2010, 02:37 PM | #3 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Sounds great, hard to believe it ever occured without pron though. I guess i will take your word for it.
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J Crunch |
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10-29-2010, 02:40 PM | #4 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Does "sound" great
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-29-2010, 06:04 PM | #5 |
On the road to being a farker
Join Date: 06-30-10
Location: Olney, MD
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I did the same thing recently, but brined for 2 days (not on purpose), and smoked for 3 hours around 250. Seriously good sandwiches!!! Definitely agree about better the second day, particularly if you spoon some drippings on prior to storage.
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10-31-2010, 08:44 AM | #6 |
Full Fledged Farker
Join Date: 09-12-10
Location: Springfield, VT
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Ouch.... I promise it did. Next time, I promise, there will be pron
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Time to change the drool bib - MAN that is some good lookin' Q! |
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10-31-2010, 08:45 AM | #7 |
Full Fledged Farker
Join Date: 09-12-10
Location: Springfield, VT
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Oh yeah, great idea! I should have thought to throw some of the drippings in!
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Time to change the drool bib - MAN that is some good lookin' Q! |
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10-31-2010, 09:58 AM | #8 |
is one Smokin' Farker
Join Date: 08-23-09
Location: Taylorsville, NC
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7 hours at what temp? How much did it vary? What type of wood did you use? Did you spatch it? We want to know all the juicy details...
Thanks for sharing, Papa
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10-31-2010, 10:54 AM | #9 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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I did one yesterday and decided to basically roast it on the Egg. So I got the smoker up to 325 with RO lump and alot of hickory like twice as much as I use for a brisket.
Just some Dino BBQ Foreplay rubbed all over. Took about 4-4 1/2 hours for a 15 lb. Turkey was moist and had a lot of smoke flavor. Hot and Fast Turkey!!
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10-31-2010, 01:52 PM | #10 | |
Full Fledged Farker
Join Date: 09-12-10
Location: Springfield, VT
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Quote:
I smoked with apple wood I cut from a tree on our property. Sorry to show my rookie knowledge, but what do you mean by "spatch" it? Rubbed the turkey with some home made rub I made up off of a recipe. Added a little bit of flavor. No injections. Thanks for the inquiry!
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Time to change the drool bib - MAN that is some good lookin' Q! |
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10-31-2010, 03:31 PM | #11 |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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[Sorry to show my rookie knowledge, but what do you mean by "spatch" it?
Probably best way to delve into spatching is to use the google search feature. Lots of good info & vids. |
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11-03-2010, 05:35 PM | #12 |
Full Fledged Farker
Join Date: 08-29-09
Location: Encinitas, CA
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spatchcock
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11-03-2010, 06:40 PM | #13 | |
is one Smokin' Farker
Join Date: 08-23-09
Location: Taylorsville, NC
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Quote:
Thanks for the reply smokedinvt, its always good to see how someone else does it... Thanks Big Alan for taking up my slack... Papa
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