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Lytnin
10-22-2012, 07:52 PM
So I am going to be brewing up a batch of stout this weekend and figured as long as I'm going to be outside all day I might as well get my Que on too. Here's my plan:

I'm planning on doing a chuckie and giving a first shot at a boneless turkey roast. I have enough room on my WSM 18 to keep the two on the same grate and separate so there is no meat-on-meat cross-contamination.

I also know I need to dial back to amount of wood so as not to overpower the bird. Was figuring on using pecan.

Chuckie will get S&P, garlic, onion. Turkey roast is either going to get my house rub or I may go EVOO, onion, garlic, rosemary, thyme, parsley, sage on it. Since it is a turkey roast "with up to 20% solution" I figure I don't necessarily need to brine. Just rinse and rub.

Here is what I was thinking for timing:

1. Fire the smoker up to 325-350.
2. Put meats on.
3. Remove turkey roast when it hits 165 to rest.
4. Foil chuckie in pan with onions, peppers, etc. (assuming it is at about same temp)
5. Lower smoker temp to 275ish.
6. Cook til 200 or "butter probe".
7. Remove to rest before pulling.

Any thoughts? Modifications? Pics will follow I'm sure.

Pyle's BBQ
10-22-2012, 07:57 PM
Turkey Roast??? This is raw right? Most of the ones I have seen are precooked. Otherwise everything else look great.