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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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11-25-2014, 10:03 PM | #406 |
Got rid of the matchlight.
Join Date: 04-17-13
Location: Campbell, CA
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This post is great and helped me tremendously last year. Quick question, what size bird was this? I'm doing a pretty big bird this year (20 lbs.) and am curious what kind of cook time to expect at a temperature of 300-325. Thanks again! Still gathering my own info to be able to make my tweaks.
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11-26-2014, 07:44 AM | #407 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
If you think about it, the smoker is at a certain temp and whether you have one or 2 or 18 breasts in the smoker, they'll each, individually, cook at the same rate, independent upon each other. It's the same thing with briskets or butts or whatever. If I fire my big smoker to 250 and I put one butt on there, it will take about 10 hours to cook. If I put 6 on the smoker, they'll all still take about 10 hours, providing the air and heat movement in the smoker is unchanged.
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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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11-26-2014, 07:51 AM | #408 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I just got the following chart from such a search from THIS SITE: Cook times for a turkey at 325 degrees: Unstuffed 4 to 8 pounds (breast) 1 1/2 to 3 1/4 hours 8 to 12 pounds 2 3/4 to 3 hours 12 to 14 pounds 3 to 3 3/4 hours 14 to 18 pounds 3 3/4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 1/2 hours 20 to 24 pounds 4 1/2 to 5 hours Stuffed 4 to 6 pounds (breast) Not usually applicable 6 to 8 pounds (breast) 2 1/2 to 3 1/2 hours 8 to 12 pounds 3 to 3 1/2 hours 12 to 14 pounds 3 1/2 to 4 hours 14 to 18 pounds 4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 3/4 hours 20 to 24 pounds 4 3/4 to 5 1/4 hours Most searches will yield results based on OVEN cooking times and temps, but a smoker is just an oven with live fire and smoke, so these results will be the same. Keep in mind, these aren't exact times, but they're a good start. From my experience, these are pretty accurate and will give you a good place to plan from. Also keep in mind that if the bird gets done a little before you're ready to carve, a whole turkey (especially one that big) will hold temp for a good while on the counter. I usually plan for my turkeys to be done at least one hour prior to dinner time. I'll just cover it in the pan with foil and sit it on the counter while I make gravy, finish up sides, etc. Then I unwrap it and carve it just before we eat. Even sitting for an hour, it's still usually too hot to touch. 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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11-26-2014, 09:32 AM | #409 |
On the road to being a farker
Join Date: 01-12-10
Location: Arlington, VA
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I've got questions about gravy.
I'm doing a dry brine and cooking on my kettle. I'm then going to rest/hold for what is expected to be not more than an hour when we meet at a friend's house for an "orphan's" dinner. Anyone have experience with holding gravy for that hour? Can I do the bulk of preparation at home and finish it up at the friend's house? What's the best way of working with the drippings that remain in a disposable aluminum roasting pan? Can it be done on the stove top? Do I try to release all those goodies in the oven? Or scrape what I can into another vessel? Would love to hear other's experiences/suggestions.
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Kettles:22 1/2 Redhead "O", 22 1/2 CL Rescue "G";Genesis Silver A, Curb Rescue |
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11-26-2014, 09:36 AM | #410 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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I'm embarrassed asking, but....
Can I brine a turkey in a new, clean trash bag? They seem like they'd be sanitary, but obviously wouldn't need to be for their intended purpose.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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11-26-2014, 09:42 AM | #411 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
Food Grade Plastic Containers For Brining http://www.virtualweberbullet.com/plastics.html
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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Thanks from: ---> |
11-26-2014, 10:27 AM | #412 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Awesome, thank you!
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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11-26-2014, 10:48 AM | #413 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Thanks Wampus, great thread!
I have a 21.4 pound turkey in a brine right now. My first time brining. Gonna pull it tonight and let it tighten up over night. My question is about injecting butter. Do you just melt it and inject it all over? Do you add any spices too it? Any tips would be appreciated... |
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Thanks from:---> |
11-26-2014, 11:01 AM | #414 |
On the road to being a farker
Join Date: 03-16-10
Location: Odenton, MD
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My quick question - my turkey is still mostly frozen (even after 5 days in the fridge). I put it in the apple brine anyway. Has anyone else gone through this?
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11-26-2014, 11:10 AM | #415 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I just melt a stick of butter and inject it all over. I've chopped up herbs and I've added rub to the butter. The biggest pain for me was that the herbs would clog the injector. I always figure that I'm getting the biggest boost in flavor and moisture by the brine and whatever seasoning I'm using on the turkey. The butter is mainly for texture and fat, so I just stick with straight butter.
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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:---> |
11-26-2014, 11:13 AM | #416 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I started thawing my turkeys (I'm doing two, each about 13.5 lbs) on Saturday. When I unwrapped em last night, the insides were still a bit frozen. In fact, I had to really work to get the neck and giblet packet out because it was iced in place. I always just figured that the brine will help finish the thaw. I just use cold water and don't add ice to it. The turkey will cool the brine down and since it's always going straight back to the fridge, I don't worry a lot about the brine being ice cold. You can run cold water over and through the cavity of the turkey to accelerate the thawing just before dunking it in the brine, but if you didn't, I wouldn't worry about it at all.
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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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11-26-2014, 11:17 AM | #417 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
^^^^good article^^^^ I didn't know all that. I've used double garbage bags as liners to a 5 gallon bucket before. OOPS!
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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:---> |
11-26-2014, 11:30 AM | #418 | |
On the road to being a farker
Join Date: 03-16-10
Location: Odenton, MD
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Quote:
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11-26-2014, 11:43 AM | #419 | |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Quote:
Here's a page I use all the time, it explains below the table how to use the information, look for the suggestion on "strength of brine." http://www.meatsandsausages.com/saus...g/making-brine Hope that helps. Mr. Brining :D
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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11-26-2014, 12:32 PM | #420 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Heh! I have used garbage bags and Home Depot buckets. And still do! Just call us rebels...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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