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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 11-09-2013, 08:58 AM   #1
smokenpreacher
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Default First Turkey with PrOn

Mixed my brine yesterday, used the "PatioDaddio" recipe. Brined for about 24 hours, pulled it out of the brine this AM about 0700, let it sit uncovered for about 2-1/2 hours.
Got the fire going, using a mix of cherry and hickory


While the smoker was warming, I rubbed the turkey with evoo and a store bought rub


Got everything together and bird on the smoker at 0930


I know the thermo says 10:30, but it hasn't been adjusted for daylight wasting time......
More to come
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Unread 11-09-2013, 10:36 AM   #2
SOB
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I'll stay tuned.
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Unread 11-09-2013, 10:49 AM   #3
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Looks like a good start.
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Unread 11-09-2013, 10:50 AM   #4
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Unread 11-09-2013, 10:56 AM   #5
mytmouz
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Oh yeah, That brine is the bomb...
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Unread 11-09-2013, 11:13 AM   #6
Dadeo719
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How big of a bird is she?
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Unread 11-09-2013, 11:27 AM   #7
smokenpreacher
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About halfway....looking good, little problem keeping temps up



And the finished product, almost 3 hours. Breast probed 164, thigh about 175, and the juice is just pouring out

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Unread 11-09-2013, 11:30 AM   #8
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You did good! you should be good for turkey day ))
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Unread 11-09-2013, 11:33 AM   #9
smokenpreacher
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Bird was about 15 pounds, spatched, then brined.

I rotated between hickory and cherry, the cherry didn't burn as hot, so my temps would drop a bit, from 325 down to 240-250. Still ready in 3 hours.

I did this one for a covered dish meal at church tomorrow night. If it is as good as it looks and smells, I'll do another closer to Thanksgiving for the family.
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Unread 11-09-2013, 05:45 PM   #10
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Nice looking bird.
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Unread 11-09-2013, 07:32 PM   #11
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Nice bird!
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Unread 11-09-2013, 09:18 PM   #12
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I am gonna have to give this a try.. Great looking bird !
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Unread 11-10-2013, 01:10 AM   #13
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man that looks great! I'm going to have to look that brine up. That's the 2nd or 3rd time I have read about it now.
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Unread 11-10-2013, 07:44 PM   #14
smokenpreacher
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We had a covered dish supper at church tonight and the turkey was a big hit. One of my members owns a restaurant, and she is my food critic. She gave me an A+, and wanted the recipe. There was an oven roasted turkey there, and it was hardly touched. So, I guess I'll be doing this again.....
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Unread 11-10-2013, 07:52 PM   #15
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That thing looks awesome. Great job
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