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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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Old 11-19-2012, 04:23 PM   #1
Found some matches.
Join Date: 10-13-12
Location: NE Philly, PA
Default Smoking a 16 pound Turkey on a BWS Party

Was wondering if anyone has any experience and would like to impart any wisdom or tips before I get started on this.

I'm smoking the bird Saturday AM for a 2 o'clock dinner and leaving it whole for the presentation aspect of it. I'm picking up a fresh unenhanced turkey, so I planned on brining it up Friday in a pretty simple salt and pepper brine. Gonna hit it with the EVOO and a little rub before loading it in and smoking it on a mix of Pecan and Apple.

Previously, when I did this on a side by side, I put some seasoned butter under the skin and it worked well, but I heard something on here about putting corn starch in there to reduce some of the fat. The butter turned out pretty well, so I was wondering if anyone could really speak to the benefits of the corn starch enough to change my mind.

I like the idea of putting an onion, apple and lemon on the cavity to get some flavor going from inside, and I'll still probably inject some seasoned veggie stock a few times just to work some more flavor it.

I had it wrapped in a cheese cloth for probably the first hour last time, but that was on a side by side where I had a hard time keeping the temperature under control and was afraid of burning the skin... you think that's a concern on the BWS?

Finally... I saw a good write up on the gravy you can make out of the dripping pan, so I was gonna throw on foil one in there a few racks below the turkey to collect it... you think I need water in there at all to keep it from just being burnt? I planned on leaving it dry and only filling up the big pan with water.

Thanks for any advice!
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Old 11-19-2012, 06:12 PM   #2
is Blowin Smoke!

Join Date: 07-13-12
Location: Sterling, VA

Just did one two weeks ago. Here is what I learned:
Go light on the smoke. One fist sized piece of wood.
Leave water pan dry for better skin.
300F for 4 hours put the breast at 165.
Rotate the bird 180 halfway thru cook since rear of Party runs hot.

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