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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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10-09-2012, 08:56 PM
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#1 |
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Got Wood.
Join Date: 02-25-12
Location: Sudbury Ontario
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Smoked Thanksgiving Turkey Success!
Greetings Brethren,
Followed some great advice from this site, and produced yet another successful cook. Smoked turkey: Brined for 24hrs on friday in a simple brine, salt, sugar, garlic powder, pepper. Rinsed it well, and put back in the fridge for another 24hrs. Injected on Sunday morning with equal parts butter, honey, white wine and a bit of my rib rub. (very similar to tuffy stone's rub). Rubbed butter and rub under the skin, then brushed the exterior with olive oil and a generous layer of same rub. Smoked between 275-315 for 4hrs, spatchcocked style! Thanks again for all the help!  |
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| Thanks from:---> |
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10-09-2012, 09:02 PM
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#2 |
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On the road to being a farker
  
Join Date: 07-09-12
Location: Maquoketa, IA
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That looks good!
Did you set it and forget it, or did you baste/spay during cook?
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Ron <*{{{}}}>< Treager Jambo 18" WSM Webber Summit Weber 22" Gold One Touch |
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10-09-2012, 10:06 PM
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#3 |
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is Blowin Smoke!
Join Date: 07-30-11
Location: Southern New Jersey
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Very nicely done bird....
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Humphrey's DownEast Beast W/BBQ Guru |
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10-09-2012, 10:10 PM
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#4 |
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On the road to being a farker
Join Date: 03-05-10
Location: Portland, MO
Downloads: 0
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I like that you cooked it spatchcocked style. Very good idea. Looked great.
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SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo. Youth and enthusiasm are easily overcome by old age and treachery. 
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10-09-2012, 10:21 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
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Great looking bird! Nice job!!
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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10-10-2012, 12:39 AM
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#6 |
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is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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Looks very nice...
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10-10-2012, 09:22 AM
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#7 |
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is One Chatty Farker
Join Date: 04-28-12
Location: Richland Center, WI
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Yumma yumma me want TURKEY!!!!!
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Kettleheads Anonymous Platinum Member |
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10-10-2012, 09:24 AM
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#8 |
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is one Smokin' Farker
Join Date: 06-21-10
Location: Hayden, Idaho
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Excellent. I love to spatch the turkey action. I do a two day brine on mine then inject with rosemary garlic butter, slather with mayo and some rub then go to town. Makes me want to do up a couple next week. Unless I get an elk this week.
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PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ |
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10-10-2012, 09:53 AM
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#9 |
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Full Fledged Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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Nice!
I'll be up on the weekend for leftovers... |
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10-10-2012, 09:57 AM
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#10 |
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Full Fledged Farker
Join Date: 06-10-12
Location: Richmond, Va
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That looks fantastic. I would love to get more details on the cook. Would like to do this for Thanksgiving but want to practice first.
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10-10-2012, 10:16 AM
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#11 |
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Full Fledged Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Dang that looks tasty! Planning on doing one for Thanksgiving and need to practice on one before hand. I like that you spatchcocked it as well...been doing all my chickens that way.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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10-10-2012, 10:48 AM
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#12 |
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Found some matches.
Join Date: 03-22-12
Location: florida
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Looks very nice...will tryit thanks
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10-10-2012, 11:38 AM
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#13 |
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Take a breath!
  
Join Date: 04-05-12
Location: Charlottesville, VA
Downloads: 1
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Looks Good!
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____ ____ -Mike _ 48" Klose Backyard Chef, _ Primo Oval XL Generic Propane Grill, Grey Thermapen, Maverick ET-732 |
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10-10-2012, 12:36 PM
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#14 |
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On the road to being a farker
Join Date: 01-18-09
Location: Houston
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looks great!
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10-10-2012, 12:55 PM
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#15 |
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On the road to being a farker
Join Date: 01-18-12
Location: Rancho Cordova, Ca
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I'm gonna have to try this, looks really good.
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