oink
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-09-2012, 08:56 PM   #1
fatcliff77
Knows what a fatty is.
 
Join Date: 02-25-12
Location: Sudbury Ontario
Default 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!

fatcliff77 is offline   Reply With Quote


Thanks from:--->
Old 10-09-2012, 09:02 PM   #2
Mrfish
Full Fledged Farker

 
Mrfish's Avatar
 
Join Date: 07-09-12
Location: Maquoketa, IA
Default

That looks good!

Did you set it and forget it, or did you baste/spay during cook?
__________________
Ron
<*{{{}}}><
Rebel 28
Treager
Jambo (Sold)
18" WSM
Webber Summit
Weber 22" Gold One Touch
Mrfish is offline   Reply With Quote


Old 10-09-2012, 10:06 PM   #3
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Very nicely done bird....
__________________
Freedom is the right to be wrong, not the right to do wrong
IamMadMan is offline   Reply With Quote


Old 10-09-2012, 10:10 PM   #4
Ye Olde Party Palace
On the road to being a farker

 
Join Date: 03-05-10
Location: Portland, MO
Default

I like that you cooked it spatchcocked style. Very good idea. Looked great.
__________________
SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo.

[FONT=Impact]Youth and enthusiasm are easily overcome by old age and treachery. :loco:[/FONT]
Ye Olde Party Palace is offline   Reply With Quote


Old 10-09-2012, 10:21 PM   #5
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Default

Great looking bird! Nice job!!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Old 10-10-2012, 12:39 AM   #6
Grillman
is One Chatty Farker
 
Join Date: 07-05-09
Location: Aurora, Colo.
Default

Looks very nice...
__________________
........................
Grillman is offline   Reply With Quote


Old 10-10-2012, 09:22 AM   #7
MisterChrister
is Blowin Smoke!
 
MisterChrister's Avatar
 
Join Date: 04-28-12
Location: Richland Center, WI
Default

Yumma yumma me want TURKEY!!!!!
__________________
Kettleheads Anonymous Charter Member
MisterChrister is offline   Reply With Quote


Old 10-10-2012, 09:24 AM   #8
GreenDrake
is one Smokin' Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Hayden, Idaho
Default

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.
__________________
PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ
GreenDrake is offline   Reply With Quote


Old 10-10-2012, 09:53 AM   #9
smokainmuskoka
is one Smokin' Farker

 
smokainmuskoka's Avatar
 
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
Default

Nice!
I'll be up on the weekend for leftovers...
smokainmuskoka is offline   Reply With Quote


Old 10-10-2012, 09:57 AM   #10
bbqrules
Babbling Farker
 
Join Date: 06-10-12
Location: Richmond, Va
Default

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.
bbqrules is offline   Reply With Quote


Old 10-10-2012, 10:16 AM   #11
Smoking Westy
is one Smokin' Farker
 
Smoking Westy's Avatar
 
Join Date: 06-10-12
Location: Bloomington, IL
Default

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.
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote


Old 10-10-2012, 10:48 AM   #12
zakdk
Got Wood.
 
Join Date: 03-22-12
Location: Denmark
Default

Looks very nice...will tryit thanks
zakdk is offline   Reply With Quote


Old 10-10-2012, 11:38 AM   #13
slow-smoker
is one Smokin' Farker

 
slow-smoker's Avatar
 
Join Date: 04-05-12
Location: Charlottesville, VA
Default

Looks Good!
__________________
____
____
-Mike
_

48" Klose Backyard Chef, _ Primo Oval XL
Stealth-Grey Thermapen, Maverick ET-732
slow-smoker is offline   Reply With Quote


Old 10-10-2012, 12:36 PM   #14
RAYSOR
Full Fledged Farker
 
Join Date: 01-18-09
Location: Houston
Default

looks great!
RAYSOR is offline   Reply With Quote


Old 10-10-2012, 12:55 PM   #15
Sway
Full Fledged Farker
 
Sway's Avatar
 
Join Date: 01-18-12
Location: Rancho Cordova, Ca
Default

I'm gonna have to try this, looks really good.
Sway is offline   Reply With Quote


Reply

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. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 06:13 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.