Three firsts!

dwfisk · 07-20-2013, 08:37 PM

First "smoke" on the 26.75 OTG.
First "snake-ish" burn.
First spatchcock turkey.
Had one last 12.5 pound/$0.59 per pound bird in the freezer from the holidays. Spatchcocked and put in Oakridge brine for 30 hours, then hit it with Oakridge game bird rub and let it set up in the fridge for an hour.
After reading all the advice here, set up a modified snake (more of a crescent) in the 26.75 OTG.

Found a neat drip pan at my local restaurant supply store; a used 16 inch deep dish pizza pan for $3.00. The charcoal crescent is 3 brickettes in the first layer, then 2 brickettes on the second layer, then hickory chunks on top. The 3-1/2 hour cook only used 2/3 of it. Started it on the far right with about a 1/4 chimney of leftover charcoal from burgers last Tuesday. Put the bird on.

About 2-1/2 hours in. The 26.75 wanted to run at 275* (at the cooking grate level) with bottom dampers virtually shut (probably some leakage) and top dampers wide open so that's where I cooked and cook time accordingly. I did notice that for the entire cook the Weber dome thermo was running 15*-25* hotter than the iGrill thermo probe at grate level, probably reasonable. If you look close you can see a little flicker of flame at 12:00 high just above the iGrill grate thermo probe, one of the hickory chunks ignited with the top open with about 1/2 of the crescent/snake consumed. Added some hot apple juice to the drip pan and turned the bird 180* so the breasts were towards the heat.

The finished bird coming off at 3-1/2 hours (IT's at 162 white; 168 dark) to rest under a foil tent for 30 minutes.

Uber moist and very tasty. The Oakridge brine and rubs very complimentary, not overpowering. My wife whipped up a raspberry-chipotle sauce that was REALLY interesting: 2 cups of berries & sugar reduced at temp in a sauce pan, add the liquid from canned chipotle peppers, then strain & add a little corn starch. Outstanding on the turkey! This meal will be a do-over for sure!
Thanks for looking.

Fishawn · 07-20-2013, 08:41 PM

Very Nice!

Garrett · 07-20-2013, 08:47 PM

That's a good looking bird!!!

wango · 07-20-2013, 08:54 PM

Looks excellent

Armadillo · 07-20-2013, 08:57 PM

Looks good did you brine or inject is so do tell

dwfisk · 07-20-2013, 09:01 PM

Brined with Oakridge for 30 hours, no injection.

Quote:

Originally Posted by Armadillo

Looks good did you brine or inject is so do tell

boiler93 · 07-20-2013, 09:01 PM

Congrats on a job well done!

BBQNCO · 07-20-2013, 09:03 PM

Beauty mate! That is a lovely looking piece of fowl.

frognot · 07-20-2013, 09:03 PM

Tasty lookin' turkey there!

buccaneer · 07-20-2013, 09:03 PM

Stunned!

oifmarine2003 · 07-20-2013, 09:07 PM

That looks really nice! Great job!

code3rrt · 07-20-2013, 09:14 PM

That looks fantastic, great work!

KC

HeSmellsLikeSmoke · 07-20-2013, 09:20 PM

Very nice looking cook.

Chicken takes on smoke quite easily. Ive never smoked turkey so i am wondering, did you feel that the turkey was over smoked using that many wood chunks?

dwfisk · 07-20-2013, 09:31 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

Very nice looking cook.

Chicken takes on smoke quite easily. Ive never smoked turkey so i am wondering, did you feel that the turkey was over smoked using that many wood chunks?

No, I don't think it had to much smoke, BUT:
- the cook only consumed 1/2 the hickory chunks (about 5);
- I just cut down some of the kiln dried hickory I use in my big RF offset - it is VERY clean, dry & fast burning wood; and,
- we like a fair amout of smoke, maybe more than some, especially in the rendered skin.
That said, I do think hickory might be a little much for a long turkey cook (i.e., compared to 1/2 chickens) and I think I'll try a furitwood the next time, maybe apple or peach.

1911Ron · 07-20-2013, 09:45 PM

Dang now i'm going to have to get a 26'er

Good looking bird!

07-20-2013, 08:37 PM	#1
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Three firsts! First "smoke" on the 26.75 OTG. First "snake-ish" burn. First spatchcock turkey. Had one last 12.5 pound/$0.59 per pound bird in the freezer from the holidays. Spatchcocked and put in Oakridge brine for 30 hours, then hit it with Oakridge game bird rub and let it set up in the fridge for an hour. After reading all the advice here, set up a modified snake (more of a crescent) in the 26.75 OTG. Found a neat drip pan at my local restaurant supply store; a used 16 inch deep dish pizza pan for $3.00. The charcoal crescent is 3 brickettes in the first layer, then 2 brickettes on the second layer, then hickory chunks on top. The 3-1/2 hour cook only used 2/3 of it. Started it on the far right with about a 1/4 chimney of leftover charcoal from burgers last Tuesday. Put the bird on. About 2-1/2 hours in. The 26.75 wanted to run at 275* (at the cooking grate level) with bottom dampers virtually shut (probably some leakage) and top dampers wide open so that's where I cooked and cook time accordingly. I did notice that for the entire cook the Weber dome thermo was running 15-25 hotter than the iGrill thermo probe at grate level, probably reasonable. If you look close you can see a little flicker of flame at 12:00 high just above the iGrill grate thermo probe, one of the hickory chunks ignited with the top open with about 1/2 of the crescent/snake consumed. Added some hot apple juice to the drip pan and turned the bird 180* so the breasts were towards the heat. The finished bird coming off at 3-1/2 hours (IT's at 162 white; 168 dark) to rest under a foil tent for 30 minutes. Uber moist and very tasty. The Oakridge brine and rubs very complimentary, not overpowering. My wife whipped up a raspberry-chipotle sauce that was REALLY interesting: 2 cups of berries & sugar reduced at temp in a sauce pan, add the liquid from canned chipotle peppers, then strain & add a little corn starch. Outstanding on the turkey! This meal will be a do-over for sure! Thanks for looking. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

07-20-2013, 08:41 PM	#2
Fishawn is one Smokin' Farker Join Date: 08-09-10 Location: Olympia, WA	Very Nice! __________________ 22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette

07-20-2013, 08:47 PM	#3
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	That's a good looking bird!!! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

07-20-2013, 08:54 PM	#4
wango On the road to being a farker Join Date: 02-20-12 Location: Vermontville, MI	Looks excellent __________________ Never let common sense get in the way of a good disaster.

07-20-2013, 08:57 PM	#5
Armadillo On the road to being a farker Join Date: 07-06-13 Location: Chanute. KS	Looks good did you brine or inject is so do tell __________________ Built by armadillo smoker trailer,uds,gas grill, cook by campfire

07-20-2013, 09:01 PM	#7
boiler93 Full Fledged Farker Join Date: 03-30-13 Location: Lake City, FL	Congrats on a job well done! __________________ 48" Brinkman off-set, Model A1 RF trailer, Bradley Smoker Luck= preparation + hard work

07-20-2013, 09:03 PM	#8
BBQNCO Is lookin for wood to cook with. Join Date: 07-02-13 Location: Crofton, MD	Beauty mate! That is a lovely looking piece of fowl. __________________ Brinkmann Vertical Trailmaster and a Char-Broil Big Easy. Loving life, and living the dream!

07-20-2013, 09:03 PM	#9
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Tasty lookin' turkey there! __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

07-20-2013, 09:03 PM	#10
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Stunned! __________________ Hold my dang beer...

07-20-2013, 09:07 PM	#11
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	That looks really nice! Great job! __________________ Chris- Midwest BBQ Outreach

07-20-2013, 09:14 PM	#12
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	That looks fantastic, great work! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

07-20-2013, 09:20 PM	#13
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Very nice looking cook. Chicken takes on smoke quite easily. Ive never smoked turkey so i am wondering, did you feel that the turkey was over smoked using that many wood chunks? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

07-20-2013, 09:45 PM	#15
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft Mudge AT Name/Nickname : Ron	Dang now i'm going to have to get a 26'er Good looking bird! __________________ A bunch of Webers, a UDS and a Happy Cooker!