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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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11-28-2013, 10:00 PM
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#1 |
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is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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Smoked turkey came out well
Was asked to smoke a turkey to take to my sisters for Thanksgiving this year. Gave me a chance to try out the newly installed convection plate in my SNPP. It worked out well. I bought the cheapest frozen bird I could find. Cheap cause a bird is a bird. Frozen because that is the freshest. It was 12.6#, a good smoking weight. It was 8% injected. I used Patio Daddio's brine. I reduced it since it was easier for me to brine 24 hrs than the 12 it calls for. I dried it and set in fridge for the next 24 hrs to air dry. Then I rubbed it under the skin with 2 Tbsp melted butter and 3/4 teaspoon Old Bay seasoning. I Trussed it up and rubbed the outside of skin with canola oil and sprinkled with a little Old Bay seasoning. I forgot to put aromatics inside until after it was trussed so I went without any. I smoked at 325 for about 4 hours . I started breast down and flipped up after 1 1/2 hours and installed a breast plate made of aluminum foil to deflect some heat from the breast. I used 1/2 hickory and 1/2 apple wood. Pulled at 162F in breast and rested. Climbed to 167 and then began to fall. After it got to 140 we wrapped it whole and put in fridge. Carved right before reheating today. It came out great. very moist. Good flavor and lightly smoked. Wish I had taken more pics but I had a lot going on. Thanks for looking!
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[FONT="Franklin Gothic Medium"][B]Jeff[/B][/FONT] Shirley Fabrication 24x36 reverse flow offset. Weber 22.5 OTG, Weber Smokey Joe, 28" Blackstone KCBS CBJ, S-CBJ, OKBS Last edited by okiej; 12-24-2013 at 10:18 PM.. |
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11-28-2013, 10:08 PM
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#2 |
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Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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Yessir it did.
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11-28-2013, 11:36 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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BAM! Mighty Fine!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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11-29-2013, 02:32 AM
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#4 |
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is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Mighty fine bird u have there
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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11-29-2013, 02:57 AM
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#5 |
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is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
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Your right, i can tell from looking at the pic, It turned out great.
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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, 05:32 AM
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#6 |
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Quintessential Chatty Farker
  Join Date: 08-23-13
Location: In the woods
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Yeppers looks mighty fine
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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