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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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11-29-2013, 06:58 AM | #1 |
Is lookin for wood to cook with.
Join Date: 11-11-13
Location: Greensboro, NC
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Brined Bird was dry, what gives??
So I've just started my adventures in BBQing and decided to smoke an 18lb bird for the family. It came out more dry than I was hoping for especially stacked up against a fried turkey which was also present at the table. I'm just trying to figure out what I could have done differently?
I brined it for 24 hours in a 1:1 kosher salt/sugar ratio then smothered it in butter, oil and herbs as well as stuffed it with onions, oranges, and lemons. I cooked it between 315-350 for 4 hours with a drip pan and a water pan. 1.5 hours in I had the color I was looking for so I wrapped it very loosely in foil. After another 1.5 hours I unwrapped the turkey and added 5 big tbsp of butter rewrapped and put it back until temps were hit. It then went in a preheated cooler for 30 mins. The end result was good, great flavor with the salt, pepper, herbs and some citrus showing through, I was just disappointed in how dry it was. Does anyone see anything I could have done differenntly? |
1 members found this post helpful. |
11-29-2013, 07:25 AM | #2 |
is One Chatty Farker
Join Date: 08-28-13
Location: Matherville IL
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What was the internal temp, did you take off at 170 in the breast. We smoke one every year for thanksgiving in a cheap, old brinkman and always turns out juicy. Same brine,1-1 salt, brown sugar then rinse, pat dry, rub with brown sugar and put on smoker.
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11-29-2013, 07:33 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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The internal temp is important info. You should cook it until it is 155 in the breast and at least 165 in the thigh and then let it rest before carving.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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11-29-2013, 07:33 AM | #4 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Sounds to me that you overcooked your turkey.
What internal temperatures are you taking the breast and thighs too? Also from what you are saying you basically took it off the smoker, added butter, then wrapped and put it into the cooler. You didn't vent your bird, so it held onto the heat in the foil and kept cooking while in the cooler. If you are waiting 30mins to carve it up, don't worry about the cooler. Just keep it on the counter, with a loose tent of foil. This will allow the heat to escape and keep your bird from carrying over cooking too far.
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~Ren~ Fat Kids Club Founding Member |
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11-29-2013, 07:35 AM | #5 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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I agree with my bbq colleagues above....overcooked bird
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11-29-2013, 07:44 AM | #6 |
Is lookin for wood to cook with.
Join Date: 11-11-13
Location: Greensboro, NC
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I'll view it as a loss but a learning experience, you all are right in that I must have overcooked it. I covered it in butter and wrapped it in foil when the breast temp was at 145, I pulled it at 165 and wrapped it too tight not fully understanding that resting poultry only requires a tent.
It's a bummer when your showing off your new Egg and introducing everyone to it and the concept of smoking only to share subpar results but I'll learn from it and fire her up again . |
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11-29-2013, 07:49 AM | #7 |
On the road to being a farker
Join Date: 05-14-11
Location: Seymour, TN
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A couple of things here. #1, get you a good thermometer, preferably a thermopen. The guess on how long it will take is only good for planning an eating time. Cook by temp. I like 165 in the breast. I'm betting yours was in the 175-180 range based on the timeline you presented. This year mine was 16 lbs. It cooked in 2 hours 25 minutes and was juicy. Second, I don't see anything about injecting in the post. Simple butter is my choice, it adds flavor and moisture to the bird.
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11-29-2013, 07:50 AM | #8 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
Just keep practicing and you will be able to put out some dericious birds whenever you want. The nice thing is that chickens cook the same as turkeys and chickens are cheap! Practice throughout the year so you know how the bird will act and next year, really wow them!
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~Ren~ Fat Kids Club Founding Member |
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1 members found this post helpful. |
11-29-2013, 07:53 AM | #9 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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....and I'd increase the time in the brine to 48 hours....
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11-29-2013, 07:59 AM | #10 | |
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
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Quote:
as for the bird, my opinion, over cooked, pull at a lower temp, let it rest longer. Like aawa said, practice, practice, practice, I eat what I cook good or bad. Thats the learning curve.
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If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
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11-29-2013, 09:34 AM | #11 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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My advice is look around the forum and get a good brine there are a lot of good people in here . And watch you temp a little closer . JUST SAYING .
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11-29-2013, 09:43 AM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Having been force fed Sahara turkey at every holiday from the time I was in short pants till I was old enough to run away & join the Cowboy Turtle association I can tell ya it is over cooked, to hot & to long buzzards need 325. One of the few times I use an accurate thermo is on buzzards, I pull 'em and tent 'ea at 175 in the thigh for whole birds.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-29-2013, 09:45 AM | #13 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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Our Turkey also came out dry, we used the same recipe we have used for years, it temped out perfectly at 160 in the breast with a thermo-pen, I figured it was just the bird.
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11-29-2013, 10:12 AM | #14 |
Full Fledged Farker
Join Date: 05-19-12
Location: Nevada
Name/Nickname : Arnie
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Maybe not enough salt to water ratio for the brine? I had an 18 pounder, too. Used about 1 and 1/2 cups of salt to 1 cup of sugar. In my 4.5 gallon "measuring cup" (yep-it is big & has 1/2 gallon marks) it came up to just over 4 gallons to cover everything.
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11-29-2013, 03:05 PM | #15 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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for future reference, I wouldn't try cooking something for the first time for company. do at least 1 test run ahead of time so you can make the mistakes then, and learn for the next time when you're entertaining.
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Matt...Sauk City, WI |
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