BBQ with Franklin: Thanksgiving part 1 (Video Link) - Page 2

willbird · 11-23-2012, 09:35 AM

I am doing one this way on my UDS, we will see :-). Nothing earth shattering really.

bigsapper · 11-23-2012, 12:46 PM

I watched those and pretty much followed it. I did use a heavily seasoned brine, tho.

And I did do 1# of butter.

that is a really good gravy recipe.

Bonewagon · 11-23-2012, 04:34 PM

Quote:

Originally Posted by ---k---

Part 3 is up. The bird doesn't look so gnarly when he is cutting it. Maybe bad lighting in part 2 or maybe good editing in part 3.

Maybe he used a stunt bird.

willbird · 11-24-2012, 09:25 PM

Got er done :-).......first turkey ever on the uds.....snagged a 14 lb fresh turkey from Meijer ......only one they had......said something about retained water but no mention of being injected with any solutions. Took it to 155f breast and thigh naked....then put in a foil pan with the 1 lb of butter. Pulled it at 175 breast and thigh (measured with IGrill). Bird was juicy and delicious.......to be safe I added no wood.....only RO lump. Would not hesitate to run IT a bit higher next time. I iced the breast for 1/2 hour before putting it on the Uds but it did not seem to have any effect. Total time in the uds both naked and in pan was 4 hours at 325f. First bird I ever brined....but it will not be the LAST :-)

willbird · 11-25-2012, 07:59 AM

Forgot to mention I had the bird in the brine for 48 hours. Also with just lump no wood added there was still a smoke flavor.....I did not want to OVERDO that part :-).

Bill

11-23-2012, 12:46 PM	#17
bigsapper Full Fledged Farker Join Date: 06-09-11 Location: Plano, TX Downloads: 0 Uploads: 0	I watched those and pretty much followed it. I did use a heavily seasoned brine, tho. And I did do 1# of butter. that is a really good gravy recipe. __________________ El Quattro Cacti Chili & BBQ Team Large BGE

11-23-2012, 09:35 AM	#16
willbird Full Fledged Farker Join Date: 06-30-12 Location: MOntpelier,OH Downloads: 0 Uploads: 0	I am doing one this way on my UDS, we will see :-). Nothing earth shattering really.

11-24-2012, 09:25 PM	#19
willbird Full Fledged Farker Join Date: 06-30-12 Location: MOntpelier,OH Downloads: 0 Uploads: 0	Got er done :-).......first turkey ever on the uds.....snagged a 14 lb fresh turkey from Meijer ......only one they had......said something about retained water but no mention of being injected with any solutions. Took it to 155f breast and thigh naked....then put in a foil pan with the 1 lb of butter. Pulled it at 175 breast and thigh (measured with IGrill). Bird was juicy and delicious.......to be safe I added no wood.....only RO lump. Would not hesitate to run IT a bit higher next time. I iced the breast for 1/2 hour before putting it on the Uds but it did not seem to have any effect. Total time in the uds both naked and in pan was 4 hours at 325f. First bird I ever brined....but it will not be the LAST :-)

11-25-2012, 07:59 AM	#20
willbird Full Fledged Farker Join Date: 06-30-12 Location: MOntpelier,OH Downloads: 0 Uploads: 0	Forgot to mention I had the bird in the brine for 48 hours. Also with just lump no wood added there was still a smoke flavor.....I did not want to OVERDO that part :-). Bill