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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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10-31-2011, 09:12 AM | #1 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Smoked turkey did a flip-flop
SMOKED TURKEY DID A FLIP-FLOP
Tried to smoke a whole 10 pound turkey. It turned out bad. I used the brine that is in the video. It sat in the brine for 2 days. Maybe that was too long? Rinsed the brine, refrigerated for 12 hours uncovered, stuffed with apples and onions, added some butter and rub before it placed it in a 325 degree UDS. Basted it with butter 3 times. It only took 2 hours for the breast to reach 160 degrees. The thighs were at 175 degrees. I was surprised how fast it cooked. It looked good, tasted bad. Turned out to be the 2nd worst turkey I have ever eaten. Worst one was the one I made and couple of months ago with no brine. It tasted rubbery or under cooked. 3 out of 4 people did not like it. I gave it all to the 1 person that liked it. No more turkey’s for me. I’m going to have to stick with pork butts and ribs. Apple Juice-Brined Smoked Turkey - YouTube
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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10-31-2011, 09:20 AM | #2 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Turkey is one of my easiest things to smoke. I do think you brined it way too long and over did it with the add ons. Just use a basic brine overnight next time and rub it down. I think KISS might change your results. I wouldn't give up. A delicious smoked turkey is worth the effort. They are one of my favorites. Don't give up yet.
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J Crunch |
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10-31-2011, 09:29 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I have a bunch of questions...
1. Was it a pre-brined turkey? (i.e., treated with some sort of 'self-basted' solution) 2. What type of fuel and wood (and how much wood) did you use? 3. How confident are you of the UDS temp? 2 hours for 10 lbs does seem fast. 4. "It looked good. Tasted bad". That really doesn't tell us much. What was bad about it? Too salty? Too bland? What was it that you didn't like? 5. I gotta ask... Was it refrigerated while in the brine? I'm sure it was, but i gotta ask :)
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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10-31-2011, 09:37 AM | #4 |
Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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try cutting the sugar in half I use 1 cup kosher salt (enhanced-free bird) 1/2 cup light brown sugar
and one gal juice (half apple, half cranberry) and one gal heavily iced water and brined overnight. cloves can be tricky try using a tablespoon each of whole peppercorns and whole allspice berries
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Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser |
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10-31-2011, 10:06 AM | #5 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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1. Was it a pre-brined turkey? (i.e., treated with some sort of 'self-basted' solution) YES THAT IS WHY I USED LESS KOSHER SALT, JUST LIKE THE VIDEO.
2. What type of fuel and wood (and how much wood) did you use? KINGSFORD BLUE WITH 2 TINY PIECES OF CHERRY (ABOUT THE SIZE OF 2 STICKS OF BUTTER) 3. How confident are you of the UDS temp? 2 hours for 10 lbs does seem fast. CHECKED THE ET732 ON BOILING WATER AND IS RIGHT ON AT 212 4. "It looked good. Tasted bad". That really doesn't tell us much. What was bad about it? Too salty? Too bland? What was it that you didn't like? TASTED LIKE RUBBER, TOO WET, TASTED UNDER COOKED. YOU COULD OF TOLD ME I WAS EATING CAMEL. 5. I gotta ask... Was it refrigerated while in the brine? I'm sure it was, but i gotta ask YES IT WAS.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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10-31-2011, 10:14 AM | #6 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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the flip-flopping turkey's name must have been willard.
i need to find a good smoked turkey thread as i promised the fam i'd smoke my first on for thanksgiving....
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Out. Again. |
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10-31-2011, 10:28 AM | #7 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I would practice before Thanksgiving.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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10-31-2011, 10:30 AM | #8 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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Is it possible it was that way because he said he stuffed the bird. Should you not do that when smoking it???
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2-Weber 22.5 OTS, Green Weber Performer, WSJG, Mini WSM, Char Griller Kamado, Weber Gasser, UDS awaiting production! [FONT=Arial Black]Of everything I have lost in this life...I miss my mind the most![/FONT] |
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10-31-2011, 10:31 AM | #9 | |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Quote:
What cooking temp do you use? I was trying get crispy skin using 325 degrees and butter baste.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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10-31-2011, 10:38 AM | #10 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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i should for sure. i'm not sure i'll have time though. yikes.
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Out. Again. |
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10-31-2011, 10:46 AM | #11 | |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Quote:
Any size from 10-14. I try to cook from 325-375. I don't baste it after it starts cooking at all. I prefer to keep the lid closed until it is ready. I will put some butter on top when I put it on and I also cover the breast with bacon to drop some grease into it and hopefully slow the cooking down so it does not get before the thighs.
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J Crunch |
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10-31-2011, 11:15 AM | #12 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
I put in bold the things in your process that I would do differently.
The low temp and the extreme brine time contributed to your rubbery texture Here are some resources: http://sirporkalot.com/?s=brine
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John |
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10-31-2011, 11:29 AM | #13 | |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Quote:
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10-31-2011, 11:35 AM | #14 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
I typically do NOT brine your standard store bought turkey because it is already brined (if I do, it is not for long) I also do NOT typically buy standard store bought turkeys. if you went on to read the rest of that post you will notice I searched until I found a fresh turkey (not brined, not frozen, etc)
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John |
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10-31-2011, 11:57 AM | #15 | |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Quote:
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Thanks from:---> |
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