The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 11-24-2013, 07:42 AM   #1
letdasmokeroll
Full Fledged Farker
 
letdasmokeroll's Avatar
 
Join Date: 06-03-13
Location: Maiden NC
Default First Turkey ....

When I have a question I always go to the experts so here it is....brined the bird for 12 hours ...put on the smoker at 6 am this morning ran between 275-325...12 lb bird and its probing at 180 in 2.5 hours...my question is if I pan it and foil it can I leave it on the cooker for another hour or so or will it dry it out ...I need to hold it for a few more hours till served ..never expected it to be done this fast
letdasmokeroll is offline   Reply With Quote


Old 11-24-2013, 08:44 AM   #2
letdasmokeroll
Full Fledged Farker
 
letdasmokeroll's Avatar
 
Join Date: 06-03-13
Location: Maiden NC
Default


well its looks pretty good anyway
letdasmokeroll is offline   Reply With Quote


Old 11-24-2013, 08:59 AM   #3
farklf
is one Smokin' Farker
 
Join Date: 10-11-08
Location: south bend, in
Default

it's done. may put in cooler but not on smoker or oven if hot. IMO! can u wrap in seran warap and put in cooler. It would stay warm along time. especially, if you wrap in a towel before you put in cooler.
farklf is offline   Reply With Quote


Old 11-24-2013, 09:13 AM   #4
Grillman
is One Chatty Farker
 
Join Date: 07-05-09
Location: Aurora, Colo.
Default

180 is really high, it will likely get very dry. But, since you brined it, that may
help to keep it from drying out too much.
Try to keep it at 140°-145° if you can, and put some water in the pan to
keep it in a moist environment. Also, make LOTS of gravy.
Grillman is online now   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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:47 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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.
no new posts