Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 11-26-2010, 10:19 AM   #1
Is lookin for wood to cook with.
Join Date: 06-05-10
Location: Lynchburg, VA
Smile UDS Turkeys with Pics

With encouragement from my BIL and his wife, I asked my MIL if she would "allow" me to help her out by smoking a turkey for the huge Thanksgiving feast that she cooks every year. I was surprised when she said yes, as she can't stand any sort of BBQ, spices, or smoke.

I did a trial run on saturday. It took a bit of looking to find a nonenhanced bird, but I eventually found a 15 lb bird at Kroger for $1.49 a lb. I selected PatioDaddios Ultimate Thanksgiving Brine, and the bird came out too salty. I did some reading and found out that all kosher salt isn't equal, and for the thanksgiving day run cut the salt to 7.5 oz by weight (I was using Morton's Kosher Salt, so it was about half the amount used on the trial run bird). For Thanksgiving, I brined for 24 hours, and it was perfectly salted.

My MIL told me I needed to cook a 25 LB bird. I decided on two 15 LB birds, and last second decided to throw a 8 lb bone in breast into the mix. I've never loaded down the UDS this much, and at the time didn't know if I could get it all to fit on the top grate.

All photo's courtesy: Mark Rickert
Here I am with a last second attempt at icing the breasts of the whole birds. I decided to add the additional 8 LB breast an hour into the cook. I preheated the UDS to 400 degrees dome temp before putting on the birds.

Trying to decide how to put two turkeys on the top grate.

It fits! All that cold meat on there, the temp settled down, and it held 325-350 ...

All Done! Cook time 4 hours.

Cooling before carving. Let the picking begin.

Carving it up. The skin was perfect and crispy. That is until we had to wait 30 - 45 minutes on the last to arrive, and I had to pop the turkey in the oven to keep warm. Crispy to rubber in 20 minutes flat! Next year I will intentionally plan on the turkey getting done 30 minutes late!

The Consensus: I have a permanent job smoking the turkey every year.

Thanks to all of you on this awesome forum, I would have never done it with out you guys.

What's next? hopefully a brisket for saturday...
UDS, ECB,18.5" Weber Kettle.
mschrock is offline   Reply With Quote

Thanks from: --->

Old 11-26-2010, 10:29 AM   #2
Full Fledged Farker
nrok2118's Avatar
Join Date: 07-03-10
Location: Sellersville, PA

wow look at that color! Congrats!
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
nrok2118 is offline   Reply With Quote

Old 11-26-2010, 10:32 AM   #3
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Dang...that is a mighty Phine product you made in the UDS!
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote

Old 11-26-2010, 10:37 AM   #4
BBQ Grail
somebody shut me the fark up.
BBQ Grail's Avatar
Join Date: 08-11-03
Location: Rocklin, CA

Oh my gosh that looks darn near perfect. Great job.

Your "saltiness" issue on the practice turkey is a great example of why people who are really into brining their meat should read Michael Ruhlman's book "Ratio." He has a whole chapter on brines. The premise, and it's a good one, is that everything should be done by weight and not volume when measuring. After reading this book I no longer have saltiness isues.

Looking forward to more of your work.

I am no longer bite me Shane.

The best way to reach me is with email:
BBQ Grail is offline   Reply With Quote

Thanks from:--->
Old 11-26-2010, 11:03 AM   #5
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

Those look amazing!
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Old 11-26-2010, 11:13 AM   #6
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin

Great looking birdies! Congratulations!
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=""][B]3BGB![/B][/URL][B] , [/B][URL=""][B]Shigen![/B][/URL][B] , & [/B][URL=""][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR]
:hail:Avatar by Zydecopaws:hail:
[B][URL=""]Big Butz BBQ Products [/URL][/B]
BigButzBBQ is offline   Reply With Quote

Old 11-26-2010, 01:37 PM   #7
Babbling Farker

Join Date: 04-03-10
Location: Cypress TX

looks great, congrats!
J Crunch
Johnny_Crunch is offline   Reply With Quote

Old 11-26-2010, 05:38 PM   #8
Full Fledged Farker
Yleekyoti's Avatar
Join Date: 02-22-10
Location: salisbury md.

Great looking birds !!!
4-UDS. Modified char broil. 22" weber kettle. KCBS / MABA / CBJ / Broke Bob's BBQ
Yleekyoti is offline   Reply With Quote

Old 11-26-2010, 11:38 PM   #9
On the road to being a farker
Soapm's Avatar
Join Date: 08-15-10
Location: Aurora, CO

Great looking birds but I vote to start eating without the late comers. My birds wait for no man.
Soapm is offline   Reply With Quote

Old 10-25-2011, 08:23 AM   #10
Full Fledged Farker
gaspipe1's Avatar
Join Date: 05-23-11
Location: Cranford, NJ

mschrock TY for sharing.. I am looking to do this exact thing for thanksgiving. Using PatioDaddios brine but using Meatheads cooking technique ( )

I was afraid that two 15 lb. birds would NOT fit on my UDS, but it seams that you are able to fit them on a 22.5 grate. Please tell me that is a 22.5" grate and not a 50 incher lol.

Also thanks for telling us about the test run. Since there is so much time I may actually do that too. Another tip I read on this site was if you are doing two birds you can hedge ya bet one in the smoker and the 2nd in the oven. That was going to be plan B if I couldn't fit both birds on my smoker..

Once again great job and thank you!
gaspipe1 is offline   Reply With Quote

Old 10-25-2011, 09:13 AM   #11
is Blowin Smoke!
Pappy's Avatar
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")

What did icing the breast's do? I have not seen that done before.
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote

Old 10-25-2011, 09:53 AM   #12
On the road to being a farker
tburda's Avatar
Join Date: 04-19-10
Location: Livonia, MI

Great birds! there was just a thread asking about fitting two birds on a 22.5 and I didnt think it could be done because of how full my UDS looked with one. I am impressed!

Great looking birds but I vote to start eating without the late comers. My birds wait for no man.
^^yeah that too.
--My real name's Ty.
tburda is offline   Reply With Quote

Old 10-25-2011, 10:02 AM   #13
Full Fledged Farker
gaspipe1's Avatar
Join Date: 05-23-11
Location: Cranford, NJ

Originally Posted by Pappy View Post
What did icing the breast's do? I have not seen that done before.
Since the breasts cook quicker and get dry'd out faster, you ice them so it takes longer to cook. Does this make any sense?
gaspipe1 is offline   Reply With Quote


high heat, Thanksgiving, turkey, uds

Similar Threads
Thread Thread Starter Forum Replies Last Post
My new UDS Pics Pappy Q-talk 12 07-03-2011 07:32 AM
2 Turkeys on UDS daven8844x Q-talk 5 11-24-2010 12:17 PM
Pics of the coolest UDS you've seen??? Hoss Q-talk 67 10-18-2010 12:58 PM
more pics of my uds socalwelder Q-talk 4 05-21-2009 10:15 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 07:59 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts