喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 10-02-2013, 06:34 AM   #1
ATLSean
Full Fledged Farker
 
Join Date: 08-17-13
Location: Canton, GA
Downloads: 0
Uploads: 0
Default Smoking my 1st turkey this weekend- looking for advice/suggestions

I'm smoking a 12 lbs turkey this Saturday. This is the first of a series of cooks to get dialed in on smoking birds before Thanksgiving. I'm using a BWS Party G2 with water in the pan, was planning on cooking around 275. Should I brine? Inject? Just use a dry rub? Does that temp sound good? I was planning to use apple, but I've heard cherry is good too. I'm really looking for suggestions, I've got a good bit of time to experiment so I'd love to hear from everyone. Thanks, Brethren!
ATLSean is offline   Reply With Quote


Unread 10-02-2013, 06:54 AM   #2
IamMadMan
Quintessential Chatty Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ATLSean View Post
I'm smoking a 12 lbs turkey this Saturday. This is the first of a series of cooks to get dialed in on smoking birds before Thanksgiving. I'm using a BWS Party G2 with water in the pan, was planning on cooking around 275. Should I brine? Inject? Just use a dry rub? Does that temp sound good? I was planning to use apple, but I've heard cherry is good too. I'm really looking for suggestions, I've got a good bit of time to experiment so I'd love to hear from everyone. Thanks, Brethren!
Brining the turkey is a must in my opinion...

K C MIKE How to brine a turkey

PDF files in the first message

Patio Dady O's ultimate-thanksgiving-turkey-brine
__________________
Humphrey's DownEast Beast W/BBQ Guru

Last edited by IamMadMan; 10-02-2013 at 07:22 AM..
IamMadMan is online now   Reply With Quote


Unread 10-02-2013, 07:18 AM   #3
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Is the turkey already "enhanced?" If so, I would not brine or inject. As for the temp, I like to go a little higher than that on turkey to get a better skin. As for seasoning, I am a fan of a simple s/p/g/o for turkey. Pecan all the way for wood type when smoking bird (IMO of course).
sliding_billy is offline   Reply With Quote


Thanks from:--->
Unread 10-02-2013, 07:36 AM   #4
AtlGator
Knows what a fatty is.
 
Join Date: 03-17-09
Location: ATL GA
Downloads: 0
Uploads: 0
Default

I'd go 300-325 at the grate for crispy skin, even higher, no wrong answer under 375 or above 275. Anything below, I'm thinking unsatisfying skin and possibly too much exposure to smoke. Do let us know how it turns out... I've never done a whole turkey (and likely won't again this season with my holiday travels having me away from my damn cookers!)
AtlGator is offline   Reply With Quote


Unread 10-02-2013, 07:39 AM   #5
Fever
On the road to being a farker
 
Join Date: 03-26-11
Location: Portland Maine
Downloads: 1
Uploads: 0
Default

On my to do list so interested in your results! Good luck!
Fever is offline   Reply With Quote


Unread 10-02-2013, 07:43 AM   #6
Peter B
Knows what a fatty is.
 
Join Date: 04-30-13
Location: Hicksville, NY
Downloads: 0
Uploads: 0
Default

I would butterfly the turkey open. It will cook faster and help the dark meat finish before drying out the white meat.

Also put the neck, spine, and gizzards in a pan with some water/beer/chicken stock and vegetables and cook the turkey over that drip pan. It will infuse nice flavors into the bird while it's cooking and make a great turkey gravy/au jus when done.
Peter B is offline   Reply With Quote


Unread 10-02-2013, 07:44 AM   #7
oifmarine2003
is Blowin Smoke!

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

If you are using anything other than a butterball Turkey, you need to brine. If you are using a butterball, you can still brine it but you don't have to. I did one last thanksgiving that was a butterball. I did not brine it. I smoked it at 225 for about 9 hours. It was turkey heaven.

__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Thanks from:--->
Unread 10-02-2013, 07:45 AM   #8
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

Brine
Spatchcock
Skin down & liberal butter in breast cavity (I did skin up, but after looking at a lot more cooks on here I'm convinced skin down & butter will do better).

http://www.bbq-brethren.com/forum/sh...d.php?t=166428
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x40" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is online now   Reply With Quote


Unread 10-02-2013, 07:53 AM   #9
oifmarine2003
is Blowin Smoke!

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

Almost forgot, I also injected with Cajun Creole Butter and garlic cloves.
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Thanks from: --->
Unread 10-02-2013, 07:57 AM   #10
ATLSean
Full Fledged Farker
 
Join Date: 08-17-13
Location: Canton, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by sliding_billy View Post
Is the turkey already "enhanced?" If so, I would not brine or inject. As for the temp, I like to go a little higher than that on turkey to get a better skin. As for seasoning, I am a fan of a simple s/p/g/o for turkey. Pecan all the way for wood type when smoking bird (IMO of course).
It's not enhanced. I wanted to make sure I got turkey, not Frankenbird flavor! I will definitely try the Pecan.
ATLSean is offline   Reply With Quote


Unread 10-02-2013, 07:57 AM   #11
loco_engr
is one Smokin' Farker

 
Join Date: 08-24-11
Location: Marysville,KS
Downloads: 0
Uploads: 0
Default

Might give this a look see:

http://www.nakedwhiz.com/madmaxturkey.htm

HTH
__________________
LRG & Mini BGE , KCBS CBJ, super fast Kansas State
purple Thermopen!
loco_engr is online now   Reply With Quote


Thanks from:--->
Unread 10-02-2013, 08:06 AM   #12
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ATLSean View Post
It's not enhanced. I wanted to make sure I got turkey, not Frankenbird flavor! I will definitely try the Pecan.
The enhanced birds aren't bad at all, actually. At least to me. I usually get the above mentioned Butterballs myself.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is online now   Reply With Quote


Unread 10-02-2013, 09:06 AM   #13
BroBBQButcher
Got Wood.
 
Join Date: 10-07-11
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

Brine!!! I used a five gallon bucket and brined for 24 hours. make sure you take it out, pat dry and refrigerate for a few hours, this lets the skin dry and will make for a great skin! I cooked on the UDS @ 325.
Attached Images
File Type: jpg brine.jpg (70.9 KB, 135 views)
File Type: jpg done.jpg (47.4 KB, 135 views)
BroBBQButcher is offline   Reply With Quote


Unread 10-02-2013, 12:51 PM   #14
ATLSean
Full Fledged Farker
 
Join Date: 08-17-13
Location: Canton, GA
Downloads: 0
Uploads: 0
Default

Thanks, everyone. I'll post some pr0n when I'm done
ATLSean is offline   Reply With Quote


Unread 10-02-2013, 01:02 PM   #15
katman
Knows what a fatty is.
 
Join Date: 03-15-13
Location: Annapolis & Ocean City Md.
Downloads: 0
Uploads: 0
Default

With water in the water pan make sure you cook towards the top of your party. I like to cook turkey at about 325, but my party likes about 250 with water in the pan. Brined if it is from a supermaket (not enhanced) and unbrined is fine if it's a free range "organic" bird. Cook breast side down till it hits about 145, then flip.
katman 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

Loading



All times are GMT -5. The time now is 08:31 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.