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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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11-20-2012, 08:05 AM | #151 | |||
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
Here's a couple of threads I put up when I used it at different temps: http://www.bbq-brethren.com/forum/sh...d.php?t=120995 3.5 hour cook time at moderate temps http://www.bbq-brethren.com/forum/sh...d.php?t=104719 2 hour cook time at higher temps Quote:
I don't put dressing in the bird, but if you do, treat it like if it were in the oven....you'll have to let it cook longer. Make sure you check the temp of the stuffing inside. I usually just stuff aromatics in the cavity (1 onion halved, 1 orange halved, 1 lemon halved) if I'm not using the cannon. Quote:
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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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11-20-2012, 01:18 PM | #152 |
Full Fledged Farker
Join Date: 07-29-09
Location: Sacramento, CA
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For all of you 22" WSM owners...will a spatchcocked 22 lb. bird fit?
My brother picked up the bird, and I'm worried about time. Not sure I'll have the time to do a 6 hour cook. Gonna have the turkey on the bottom shelf and a ham on the top, and trying to keep the temp around 300 so I don't dry out the ham.
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22" WSM, Brinkman Smoke N' Pit "He Hate Me" & Various UDS Parts |
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11-20-2012, 02:15 PM | #153 |
On the road to being a farker
Join Date: 04-25-12
Location: Groton, MA
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I'm trying to catch up on this thread and have found a lot of great info especially the cannon. I'm smoking a 21 pounder (fresh) and am going back and forth about brining or injecting. I've always brined and then roasted. But, this being the first smoked turkey I'm not sure. I appreciate any suggestion
Thanks, Happy Thanksgiving to all of you. Pron on Thursday
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Always thinking about what to smoke next Gator Pit Offset46X24 Pit Boss Kamado 24 26.75 OTG 330 Weber Gas |
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11-20-2012, 02:44 PM | #154 |
Full Fledged Farker
Join Date: 09-23-10
Location: Commerce Township, Michigan
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+1 for Pope's Nose
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[I][COLOR=red][B]WSM 22.5"/DigiQ DX2[/B][/COLOR][/I] (I cheat :-D) [B][COLOR=green]UDS Smoker[/COLOR][/B] (built myself though I'm a moron) Weber Performer 22.5" - Charcoal Weber Genesis E-310 - Gas Weber Smokey Joe (A RED one!) |
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Thanks from:---> |
11-20-2012, 06:54 PM | #155 |
Knows what a fatty is.
Join Date: 05-25-12
Location: Delray Beach, FL
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Do I truss the bird before I brine? Does it matter?
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11-20-2012, 06:57 PM | #156 |
Full Fledged Farker
Join Date: 07-29-09
Location: Sacramento, CA
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I've never trussed before brining...if you do, it'll make it harder for you to apply rub under the wings and between the legs/breast area. I always truss before smoking, mainly to have a better appearance when it comes off the smoker.
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22" WSM, Brinkman Smoke N' Pit "He Hate Me" & Various UDS Parts |
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11-20-2012, 07:47 PM | #157 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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+1 no need to truss before the brine.
Open the bag, pull the giblets out and then toss it in your bucket.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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Thanks from:---> |
11-20-2012, 10:22 PM | #158 | |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Quote:
We just watched the Alton Brown show on turkey that we DVR'ed earlier this week. I don't think I learned a single thing, that I hadn't already read on this thread! The show did convince the lil lady to stuff with aromatics, and not dressing. It was pretty awesome to say Altons facts and tid-bits right before he did-so thank you to everyone that has contributed to this thread. |
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11-20-2012, 10:56 PM | #159 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
__________________
[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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1 members found this post helpful. |
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11-20-2012, 11:00 PM | #160 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
__________________
[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:---> |
11-21-2012, 12:22 AM | #161 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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I've got my bird brine n for Thursday used PatioDaddio'$ "The Ultimate Thanksgiving Turkey Brine" it's a must try cause it will change your chity turkey into a really farkin good turkey, that's all. Using B&B oak lump with 1 split of pecan for fuel birds tend to take on smoke.
15# der The rest
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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11-21-2012, 07:42 AM | #162 |
On the road to being a farker
Join Date: 06-29-11
Location: Prattville, Alabama
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Cooked one Sunday in The Big Easy. You seriously can't get any easier. Pulled the fresh 14 lbs bird from the fridge. Opened the bag, pulled the neck and giblets, rinsed it, rubbed it, 2:45 later it was perfect.
Only problem was my rub. It was a 'chicken barbecue rub' my parents had given me. (I was out of Yardbird). It had a good aroma and flavor but it burned in the Big Easy. I even made sure it didn't have sugar, because TBE is a high heat cooker. I'm gonna hit Bass Pro this afternoon to get some Yardbird, and tomorrows should be quick and easy. Also, I always cut the bird for tenderness instead of appearance (remove the breast, then cut across the grain), and my wife always gives me grief about it.... oh well, she never complains about the taste, at least.
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Kenmore gasser, CharBroil Big Easy, UDS, Smokey Joe Silver, 1970's Weber Seville |
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11-21-2012, 08:08 AM | #163 |
is one Smokin' Farker
Join Date: 05-28-11
Location: New Jersey
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Good luck everyone. We only have three for Thanksgiving unlike usual so we're going out to dinner tomorrow. Saturday I will smoke a 14 # and do a mini-Thanksgiving.
Going to try a crazy brine with peppercorns, ginger, and oranges and some wacky glaze/gravy. Figured that since we have formal Thanksgiving covered, I can mess around and try some new stuff.
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Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/ |
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11-21-2012, 09:16 AM | #164 |
Is lookin for wood to cook with.
Join Date: 08-24-10
Location: Northvale, NJ
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Has anyone ever wrapped their turkey in bacon? Last year I used a cheese cloth soaked in butter to drape over the turkey so the skin wouldn't get too dark, but I found the cheese cloth would start to actually burn up. Was thinking bacon would do the trick.
It's only a 14 lb bird, so my thought was either smoke the turkey at a low temp (250 or so) and leave the bacon weave on the whole time. OR, smoke with bacon on until the bacon gets crispy, and then remove and give the skin time to get more brown. Any warnings/advice? Thanks |
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11-21-2012, 11:00 AM | #165 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I'm with you on this one.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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