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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 11-18-2012, 08:14 PM   #1
Arizona Ugly I
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Default Todays Turkey on my UDS w/Pron

Wow, what a killer bird today! I was very very happy with the results. 24 Hr brine turned out excellent.
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Unread 11-18-2012, 08:16 PM   #2
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Looks great! Is that PatioDaddio's brine?
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Unread 11-18-2012, 08:17 PM   #3
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Looks like a good bird!
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Unread 11-18-2012, 08:18 PM   #4
Arizona Ugly I
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Quote:
Originally Posted by MisterChrister View Post
Looks great! Is that PatioDaddio's brine?
Yes it is, hit a homer with it too!
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Unread 11-18-2012, 08:40 PM   #5
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Details please!

Temps and times? Did you cover it at all?
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Unread 11-18-2012, 09:23 PM   #6
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Very nice I used that brine last year It was excellent
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Unread 11-18-2012, 09:33 PM   #7
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Looks great nice job


Have fun and happy smoking
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Unread 11-19-2012, 09:39 AM   #8
Arizona Ugly I
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Quote:
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Details please!

Temps and times? Did you cover it at all?
Soaked the 12# bird for 22 hrs in PatioDaddio's brine in my garage refrig.

I cooked it on Kingsford charcoal, about 4-5#s, and had some very small cherry wood pieces mixed in. I then dumped about 15 lit briquettes on top and added 1 fist sized piece of cherry wood to the top of the pile and we were off to the races. Im looking for good lump here in Phoenix but so far only Home depot carries it. The only cover was the flat drum lid, no foil was used until I pulled the bird and let it rest for 20 minutes and that was the longest 20 minutes ever!!

(I learned that my UDS runs hot with very little wood due to my 4' high x 4" diameter exhaust stack so I tried to plan accordingly. The more I use it the more I learn, next up this week is pulled pork).

I put the bird on my UDS aka "Arizona Ugly I" at noon when the temp hit 310F. The high temp that I saw was 325F with the low @ 295F. The last 40 minutes I started to run low on fuel and my drum temp was dropping (Bird was @ 182F) which slowed the birds cook. Live and learn. At the end only 4 small briquettes were left and a small wood chunk.

I pulled the bird when internal temp was 186F at about 430pm so @ a 4.5 hr smoke. Was easily the best turkey I've ever had, every piece was moist and flavorful.

Not much left as far as left overs go this morning so I feel it was a success. :)
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Unread 11-19-2012, 10:20 AM   #9
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Sounds awesome! Nice lookin bird!
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