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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-25-2004, 04:53 PM   #1
Saiko
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Default Smoked Christmas Turkey, a digital diary...

7:30am. Fired up the chimney of charcoal. I use an all wood fire, but start off with charcoal



8:00am. Starting with a big fire since it's below freezing.



100% Georgia cherry wood.



8:00. Pulling from the brine. I used 1 1/2 cup kosher salt and 1 1/2 cup brown sugar in 2 gallons of water.



Going to inject with 1/4 cup sweet wine, 1/4 cup butter and 1/4 cup honey.



8:30 am. Injecting the bird.



8:45 am. Prepped and ready to roll.



9:00 am. Locked and loaded. I have the bird backwards since I'm going to flip the bird" after 3 hours. Couple of fatties thrown in.



Preheating wood, "rock mod" in action.



12:00 noon. Halfway home and I "flipped the bird". Basting every hour now with a pump spray full of peanut oil.



1:00 pm. Once the charcoal bed is gone, I just crush up burned wood with a pair of tongs to form a new bed of embers. I throw 1-2 pieces of preheated wood on top of the embers.



1:00 pm. New wood bursts right into flames.



3:30 pm. All done! Looks good!



4:00pm. Time to eat! My neighbor put it best: "this turkey is to die for!" Very moist and sweet, and only a couple of people used gravy, most people just ate it plain. Best turkey I've done so far.


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Last edited by Ron_L; 10-07-2009 at 11:19 AM.. Reason: Fixed the links to the pictures
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Unread 12-25-2004, 05:11 PM   #2
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Nice job!
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Unread 12-25-2004, 05:17 PM   #3
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thanks for the pics, looks great.
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Unread 12-25-2004, 07:36 PM   #4
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Nice job Saiko. Great looking cherry wood too.
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Unread 12-25-2004, 09:31 PM   #5
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Anybody else notice that stovetop is waaaaaaaay too clean?
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Unread 12-25-2004, 10:36 PM   #6
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Quote:
Originally Posted by racer_81
Anybody else notice that stovetop is waaaaaaaay too clean?


damn, thats the first thing i noticed too!! Wayyyyy to clean.. gotta add a few gobs of grease and a spoonfull or 2 of rub.
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Unread 12-25-2004, 10:58 PM   #7
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Great looking bird!

racer 81 & Phil are correct.
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Unread 12-26-2004, 06:16 AM   #8
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Nice job Saiko, looking real good there.
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Unread 12-26-2004, 06:39 AM   #9
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Quote:
Originally Posted by racer_81
Anybody else notice that stovetop is waaaaaaaay too clean?
Relatives for Christmas = Cleaning Lady = Clean Stovetop.

I'm cooking fried chicken and black-eyed peas for dinner tomorrow, so it will be back to normal :D
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Unread 12-26-2004, 07:01 AM   #10
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OMG - that bird looks great! Not to mention the look of that Cherry wood almost gave me wood (mental note I need more cherry wood)!
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Unread 12-26-2004, 07:50 AM   #11
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Very nice documentation! Excellent post!! TY for sharing!
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Unread 12-26-2004, 07:55 AM   #12
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Awesome,

but how were the fatties?

PS, put fatties higher in smoke chamber, IMO

Thanks Saiko
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Unread 12-26-2004, 08:07 AM   #13
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Quote:
PS, put fatties higher in smoke chamber, IMO
You're way more patient than I am, those babies go right next to the baffle for me, git 'r done mod!!

Saiko, awesome looking bird Brother! The sliced breast looks waaayy juicy, great job great pics.
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Unread 12-26-2004, 08:18 AM   #14
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Quote:
Originally Posted by BigBelly
Not to mention the look of that Cherry wood almost gave me wood (mental note I need more cherry wood)!
There's more where that came from :D

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Unread 12-26-2004, 08:22 AM   #15
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Quote:
Originally Posted by willkat98
Awesome,

but how were the fatties?

PS, put fatties higher in smoke chamber, IMO

Thanks Saiko
I loved the fatties, but I think the 3-2-1 method may have been a little too long for that size. When I pulled them at 3 hours, they were plump and juicy. After 2 more hours in foil, they shrunk a bit and dried out just a tad. I was also running my temps a little higher since I was doing a bird (250 or so), so that overcooked them a bit.

I would have put them higher, but I didn't want them dripping over the bird. I'm real anal about presentation, so I didn't want drops of sausage grease spotting my turkey rub, lol.
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