Thanksgiving comes early.

BigButzBBQ · 11-23-2011, 12:03 AM

Due to work and what not, we decided to have Thanksgiving today instead of Thursday. The meal that is, not the Holiday. (For some reason the government still won't grant me the power to move Holidays as I see fit.

) Being that I actually was getting the opportunity to cook the bird this year, you know I had to smoke it!

I started by mixing up some brine for the bird. Here was the recipe I used.

Water
64 oz Apple Juice
1 cup Sugar
1 cup Kosher Salt
1/4 cup Chicken Dust
1 Lemon (Sliced)
1 Lime (Sliced)
1 Large Yellow Onion (Sliced)
1 Celery Heart
1 Can Lemon Lime Pop (I used Diet Mist)
1 Can Light Beer

Use half the Apple Juice and combine the rest of the ingredients in a large pot and use water to make up a gallon. I then cooked it for 20 minutes.

This was then dumped in a bucket, the rest of the apple juice, and enough water was added to make 2 and 1/2 gallons. The bird was then dropped in to soak.

Meanwhile I got the UDS loaded up with charcoal and pecan shells.

After a little 2 hours of soaking, I took the bird out and dried it.

The wings were doing their own thing way too much so, I trussed the bird up.

I sprayed the whole thing down with a light coat of olive oil then came some Chicken Dust and another shot of Olive Oil Spray.

The smoker had just hit about 225 and on went the bird.

After a half an hour, I opened up the vents to kick up the heat. When an hour hit, I Put the turkey in an aluminum pan and then tented it with some foil.

The temp on the drum rose to just over 300. The bird continued to cook for 4 more hours until the breast hit an internal temp of 165. Then off it came.

I then sliced up the bird and served it up. We didn't have a ton of people for our meal but, I still was shooting for it to look good.

I must say that this was one super tasty and moist bird! Everyone loved it and it was hard to put down the fork. The thing I love best about doing Turkeys this way is you get a nice light smokey flavor but, the skin doesn't get overly dark and is even crispy just like oven baked, and the meat stays moist just like if you deep fried it. It's like the turkey that is the best of all worlds. Almost makes me sad that Thanksgiving only comes once a year.

Sammy_Shuford · 11-23-2011, 12:06 AM

Pecan shells? Does that work well?

RevZiLLa · 11-23-2011, 12:11 AM

Happy Thanksgiving!

BigButzBBQ · 11-23-2011, 12:35 AM

Quote:

Originally Posted by Sammy_Shuford

Pecan shells? Does that work well?

it definitely worked well for me. spreads out more evenly through the charcoal and I found the smoke to have a nice rounded flavor to it. I thought it could be somewhat acrid but, it wasn't at all.

rogwadd · 11-23-2011, 02:53 AM

I did my first smoked turkey last year (sans brine) lfor the family on a trip home to Savannah last Christmas. Doing it on my Dad's gasser, I had to do a test run here in the Peope's Republic of Virgina. Shelled some pecans and foiled them in pouches with cherry chips. Outstanding results!!

My post:
http://www.bbq-brethren.com/forum/sh...ad.php?t=97882

Phubar · 11-23-2011, 04:46 AM

Awesome Butsz!
I don't throw away my pistachio shells anymore.

BBQ_MAFIA · 11-23-2011, 04:50 AM

Nice job on the bird. Bet it was real tasty.

jerneedog · 11-23-2011, 05:52 AM

Very nice! I'm sure it was mighty tasty!

Will32Rod · 11-23-2011, 10:16 AM

Awsome job on that bird. Very nice color. Thanks for sharing.

landarc · 11-23-2011, 10:47 AM

Beautifully done bird there Tom?, you cooked it right. At first, when I saw the plating, I was stunned at how small the yield was, then it occured to me you might not have served the whole bird.

I find the apple juice brine to be very interesting, never seen that before.

Bigmista · 11-23-2011, 10:54 AM

Nice tutorial, nice bird and very nice presentation! Kudos!

BigButzBBQ · 11-23-2011, 11:00 AM

Quote:

Originally Posted by landarc

Beautifully done bird there Tom?, you cooked it right. At first, when I saw the plating, I was stunned at how small the yield was, then it occured to me you might not have served the whole bird.

I find the apple juice brine to be very interesting, never seen that before.

Yeah, that was only about half of the meat but, with only 5 eating it didn't make much sense to use a bigger tray.

I like using the apple juice to supplement the sugars in the brine and also because it doesnMt hav an over powering flavor to it. I know a lot of people use brines to impart a special flavor to a rather bland meat but, I like my brine to hint at subtle flavors while providing a severly moist bird that the roasting flavors carry all the way through. To me it's making the bird all it can be instead of forcing it full of other flavors.

cameraman · 11-23-2011, 11:21 AM

How much did the bird weigh?

BigButzBBQ · 11-23-2011, 12:30 PM

Quote:

Originally Posted by cameraman

How much did the bird weigh?

I would say it was just over 10lbs.

Hugo · 11-23-2011, 01:42 PM

Tasty lookin' bird!!

11-23-2011, 12:03 AM	#1
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	Thanksgiving comes early. Due to work and what not, we decided to have Thanksgiving today instead of Thursday. The meal that is, not the Holiday. (For some reason the government still won't grant me the power to move Holidays as I see fit. ) Being that I actually was getting the opportunity to cook the bird this year, you know I had to smoke it! I started by mixing up some brine for the bird. Here was the recipe I used. Water 64 oz Apple Juice 1 cup Sugar 1 cup Kosher Salt 1/4 cup Chicken Dust 1 Lemon (Sliced) 1 Lime (Sliced) 1 Large Yellow Onion (Sliced) 1 Celery Heart 1 Can Lemon Lime Pop (I used Diet Mist) 1 Can Light Beer Use half the Apple Juice and combine the rest of the ingredients in a large pot and use water to make up a gallon. I then cooked it for 20 minutes. This was then dumped in a bucket, the rest of the apple juice, and enough water was added to make 2 and 1/2 gallons. The bird was then dropped in to soak. Meanwhile I got the UDS loaded up with charcoal and pecan shells. After a little 2 hours of soaking, I took the bird out and dried it. The wings were doing their own thing way too much so, I trussed the bird up. I sprayed the whole thing down with a light coat of olive oil then came some Chicken Dust and another shot of Olive Oil Spray. The smoker had just hit about 225 and on went the bird. After a half an hour, I opened up the vents to kick up the heat. When an hour hit, I Put the turkey in an aluminum pan and then tented it with some foil. The temp on the drum rose to just over 300. The bird continued to cook for 4 more hours until the breast hit an internal temp of 165. Then off it came. I then sliced up the bird and served it up. We didn't have a ton of people for our meal but, I still was shooting for it to look good. I must say that this was one super tasty and moist bird! Everyone loved it and it was hard to put down the fork. The thing I love best about doing Turkeys this way is you get a nice light smokey flavor but, the skin doesn't get overly dark and is even crispy just like oven baked, and the meat stays moist just like if you deep fried it. It's like the turkey that is the best of all worlds. Almost makes me sad that Thanksgiving only comes once a year. __________________ 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]

11-23-2011, 12:06 AM	#2
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC	Pecan shells? Does that work well? __________________ [LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL]

11-23-2011, 12:11 AM	#3
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	Happy Thanksgiving! __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence

11-23-2011, 02:53 AM	#5
rogwadd On the road to being a farker Join Date: 01-12-10 Location: Arlington, VA	I did my first smoked turkey last year (sans brine) lfor the family on a trip home to Savannah last Christmas. Doing it on my Dad's gasser, I had to do a test run here in the Peope's Republic of Virgina. Shelled some pecans and foiled them in pouches with cherry chips. Outstanding results!! My post: http://www.bbq-brethren.com/forum/sh...ad.php?t=97882 __________________ Kettles:22 1/2 Redhead "O", 22 1/2 CL Rescue "G";Genesis Silver A, Curb Rescue

11-23-2011, 04:46 AM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Awesome Butsz! I don't throw away my pistachio shells anymore. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

11-23-2011, 04:50 AM	#7
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	Nice job on the bird. Bet it was real tasty. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo

11-23-2011, 05:52 AM	#8
jerneedog On the road to being a farker Join Date: 09-11-11 Location: St. Charles, MO	Very nice! I'm sure it was mighty tasty! __________________ -Jerry \| Char-Griller w/ SFB \| Weber Kettle OTS \| Smokey Joe \| Maverick ET-73

11-23-2011, 10:16 AM	#9
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas	Awsome job on that bird. Very nice color. Thanks for sharing.

11-23-2011, 10:47 AM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Beautifully done bird there Tom?, you cooked it right. At first, when I saw the plating, I was stunned at how small the yield was, then it occured to me you might not have served the whole bird. I find the apple juice brine to be very interesting, never seen that before. __________________ [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]

11-23-2011, 10:54 AM	#11
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Nice tutorial, nice bird and very nice presentation! Kudos! __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

11-23-2011, 11:21 AM	#13
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	How much did the bird weigh? __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

11-23-2011, 01:42 PM	#15
Hugo Full Fledged Farker Join Date: 02-15-11 Location: Ede, The Netherlands	Tasty lookin' bird!! __________________ Hardeware: WGA / UDS (mini) / COS / Smokey Joe - Member of the Lowland Smokers

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