Yet another Smoked Turkey (Pr0n)

BigButzBBQ · 12-02-2013, 03:04 PM

Thanksgiving is a great excuse for firing up the smoker. Not like I really need one but, it always helps.
This year, we were looking at having 3 Thanksgiving meals. One I don't cook, one I cook everything, and one I just cook the bird for. The first one was the one that I cook everything for. Had the bird ready to go for the meal but, my day got away from me and I didn't end up with enough time to do the turkey on the grill like I had planned to. Usually when I do this, I break down the bird into breasts and limbs and cook them all separately. I didn't even have time to do that so, on the first one, I phoned it in. I broke down the bird but then panned fried up just the breast meat in a cast iron pan with butter, starting on low heat and then slowly turning it up to medium. It turned out excellent but, It was cheating. After all, anything fried in butter is fantastic. The meal was great.
For the 3rd meal, when I just cook the bird, I had the leg quarters and wings from the previous bird to cook along with it.

I dried the bird and pieces with paper towel and let them sit for about 10 minutes before wiping them down with Olive Oil and then coating them with of my Gettin' Roasted Season All.

From there it went onto the UDS set at 230. I then slowly raised the temperature up to 300 over 2 hours (Thank you Stoker!).

At this point, I put the bird and pieces in a foil pan, tented them, and let them go for about another hour. Normally, this would be about the time when they would be getting to have about an hour left. The temp read 140 internal. An hour later, I checked it again, IT WAS STILL AT 140! The dang bird had hit a stall! The pieces were right on target but, the bird was hovering. I cranked the pit up to 350. It wasn't until 1 hour and 20 minutes later when the bird had finally hit an internal of 162 in the breast and 175 in the thighs. She sure looked pretty when it came off though.

And now for the slicing!

This thing was absolutely delicious! The breast was super juicy, and the smoke ring was half an inch deep! The dark meat was tender but, not mushy and the joints all popped cleanly. The skin was worth fighting for, as my children proved.
In the end, the 3rd Thanksgiving meal got called off but, it turned out to be okay because of the stall the bird had. My family stood in the kitchen picking pieces off of the bird and talking about how great it turned out. Of course we had to have some Cranberry BBQ Sauce to go with the bird.

Even though this might not have been considered a true Thanksgiving meal, it was easily my favorite one of the week.

Thanks for looking.

flykilbosa · 12-02-2013, 03:09 PM

Mmmmmmmmmm looks good!

dport7 · 12-02-2013, 04:11 PM

Cranberry BBQ sauce on that piece looks delicious.

sliding_billy · 12-02-2013, 04:12 PM

Nice looking bird.

Shiz-Nit · 12-02-2013, 06:25 PM

Quote:

Originally Posted by BigButzBBQ

Have to ask... what does the ibebphrophen do to the bird? Is that a pre treatment when you eat or drink to much?
Just joking Bro had to ask, the bird looks wonderful and juicy!!

BigButzBBQ · 12-02-2013, 08:25 PM

Quote:

Originally Posted by Shiz-Nit

Have to ask... what does the ibebphrophen do to the bird? Is that a pre treatment when you eat or drink to much?
Just joking Bro had to ask, the bird looks wonderful and juicy!!

There is a reason why my children sleep well after eating dinner.

mikeleonard81 · 12-02-2013, 09:18 PM

What goes into your Gettin' Roasted Season All if you don't mind sharing? It looks great!

Pyle's BBQ · 12-02-2013, 09:24 PM

I think he posted the recipe here.

mikeleonard81 · 12-02-2013, 09:29 PM

Thanks Pyle! I googled it and nothing came up. I'm going to order some to use on the xmas bird.

ChickenWang · 12-02-2013, 09:31 PM

Looks very moist

peeps · 12-02-2013, 09:45 PM

good looking bird!

landarc · 12-02-2013, 09:54 PM

Nice cook Tom?, nice table setting as well, eat at the stove kids, help your mom out here.

BigButzBBQ · 12-02-2013, 09:56 PM

Quote:

Originally Posted by mikeleonard81

What goes into your Gettin' Roasted Season All if you don't mind sharing? It looks great!

Quote:

Originally Posted by Pyle's BBQ

I think he posted the recipe here.

Thanks for the help Bryan!

Quote:

Originally Posted by mikeleonard81

Thanks Pyle! I googled it and nothing came up. I'm going to order some to use on the xmas bird.

It's still a sleeper but, it's starting to gain a stronger following. This last batch is really tasty.

BigButzBBQ · 12-02-2013, 09:58 PM

Quote:

Originally Posted by landarc

Nice cook Tom?, nice table setting as well, eat at the stove kids, help your mom out here.

The funny thing is, this happens about twice a month or so. Usually because, we had a late lunch. I got to admit though, it feels good when they like something I make so much that they don't want to wait for it to hit the table.

BBQDaddio · 12-02-2013, 10:25 PM

Looks soo gooood. I think I miss thanksgiving already

12-02-2013, 03:04 PM	#1
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	Yet another Smoked Turkey (Pr0n) Thanksgiving is a great excuse for firing up the smoker. Not like I really need one but, it always helps. This year, we were looking at having 3 Thanksgiving meals. One I don't cook, one I cook everything, and one I just cook the bird for. The first one was the one that I cook everything for. Had the bird ready to go for the meal but, my day got away from me and I didn't end up with enough time to do the turkey on the grill like I had planned to. Usually when I do this, I break down the bird into breasts and limbs and cook them all separately. I didn't even have time to do that so, on the first one, I phoned it in. I broke down the bird but then panned fried up just the breast meat in a cast iron pan with butter, starting on low heat and then slowly turning it up to medium. It turned out excellent but, It was cheating. After all, anything fried in butter is fantastic. The meal was great. For the 3rd meal, when I just cook the bird, I had the leg quarters and wings from the previous bird to cook along with it. I dried the bird and pieces with paper towel and let them sit for about 10 minutes before wiping them down with Olive Oil and then coating them with of my Gettin' Roasted Season All. From there it went onto the UDS set at 230. I then slowly raised the temperature up to 300 over 2 hours (Thank you Stoker!). At this point, I put the bird and pieces in a foil pan, tented them, and let them go for about another hour. Normally, this would be about the time when they would be getting to have about an hour left. The temp read 140 internal. An hour later, I checked it again, IT WAS STILL AT 140! The dang bird had hit a stall! The pieces were right on target but, the bird was hovering. I cranked the pit up to 350. It wasn't until 1 hour and 20 minutes later when the bird had finally hit an internal of 162 in the breast and 175 in the thighs. She sure looked pretty when it came off though. And now for the slicing! This thing was absolutely delicious! The breast was super juicy, and the smoke ring was half an inch deep! The dark meat was tender but, not mushy and the joints all popped cleanly. The skin was worth fighting for, as my children proved. In the end, the 3rd Thanksgiving meal got called off but, it turned out to be okay because of the stall the bird had. My family stood in the kitchen picking pieces off of the bird and talking about how great it turned out. Of course we had to have some Cranberry BBQ Sauce to go with the bird. Even though this might not have been considered a true Thanksgiving meal, it was easily my favorite one of the week. Thanks for looking. __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

12-02-2013, 04:11 PM	#3
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	Cranberry BBQ sauce on that piece looks delicious. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

12-02-2013, 09:24 PM	#8
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	I think he posted the recipe here. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

12-02-2013, 09:31 PM	#10
ChickenWang Full Fledged Farker Join Date: 06-15-11 Location: Tyler, Tx	Looks very moist __________________ Klose Mobile Pit, Weber OTG, 2 UDS

12-02-2013, 09:45 PM	#11
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	good looking bird! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

12-02-2013, 03:09 PM	#2
flykilbosa Is lookin for wood to cook with. Join Date: 11-25-13 Location: Rochester, NY	Mmmmmmmmmm looks good!

12-02-2013, 04:12 PM	#4
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Nice looking bird.

12-02-2013, 09:18 PM	#7
mikeleonard81 Full Fledged Farker Join Date: 12-11-12 Location: kettering. ohio	What goes into your Gettin' Roasted Season All if you don't mind sharing? It looks great!

12-02-2013, 09:29 PM	#9
mikeleonard81 Full Fledged Farker Join Date: 12-11-12 Location: kettering. ohio	Thanks Pyle! I googled it and nothing came up. I'm going to order some to use on the xmas bird.

12-02-2013, 09:54 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice cook Tom?, nice table setting as well, eat at the stove kids, help your mom out here. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-02-2013, 10:25 PM	#15
BBQDaddio is one Smokin' Farker Join Date: 08-23-13 Location: San Gabriel, CA	Looks soo gooood. I think I miss thanksgiving already __________________ Q-ING on my: PBC, Weber OTG & Smokey Mountain.