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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.

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Old 11-09-2009, 06:23 PM   #1
Got Wood.
Jeremy28c's Avatar
Join Date: 07-03-09
Location: Mulvane Ks
Default Smoking a turkey on UDS

Well I got volunteered to smoke a turkey after I took some pulled pork and pulled chicken to work a couple of weeks ago. The only problem is I have never done a turkey before. I am very confident with my chicken (its kinda my go to meat), and am thinking the turkey should be very simular. I figure to get 2-3 smaller turkey instead of 1 big one. If any one has a good turkey rub recipes please let me know. My normal chicken rub is just 3 parts lawrys seasoning, 3 parts brown sugar, 1 part onion powder, 1 part garlic powder, 1 part black pepper, 1 part paprkia, and 1 part chili powder. Thats what I plan on going with but am open to suggestions. Also at what temp should I pull it from the smoker. Thanks in advance for bailing me out. AGAIN. The Brethren Rock

Dont worry I will get some pictures when Im done
UDS all the way
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Old 11-09-2009, 06:38 PM   #2
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho

Here is how I do mine on the UDS. There are brine and rub recipes linked in the turkey recipe.

I hope this helps,
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Old 11-10-2009, 12:57 PM   #3
Full Fledged Farker
Join Date: 10-01-09
Location: Seminole Florida

If there's any way to rig a drip pan under the bird, do so, and then make gravy out of the drippings. Smoky gravy- amazing stuff! I've been doing turkeys using the same method as PatioDaddio for many years on a Weber kettle, with consistently excellent results. Seriously- catch those drippings and make gravy out of them! My wife stirs flour into water, then adds that to the drippings and cooks it down into gravy.
I'm very intelligent, but I mask it by doing stupid stuff.
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Old 11-10-2009, 01:01 PM   #4
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

I like to spatchcock mine for the drum...then put sliced smoked sausage under the skin for extra moisture and flavor.

I bet the rub you use is tasty!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
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