Lytnin
10-27-2012, 05:15 PM
So I had one of my coworkers over today to brew up a stout to fill my empty keg. I have started teaching him to homebrew and figured we'd do another batch before the snow flies. As long as I was starting fires I might as well fire up some Que for dinner. Forgot to get pix of the brew process but here's some pron of the Que:
Picked up one of these. Figured I'd give it a shot.
http://i300.photobucket.com/albums/nn22/Tcorniels/Smokin/IMG_4555.jpg
Here it is unwrapped.
http://i300.photobucket.com/albums/nn22/Tcorniels/Smokin/IMG_4556.jpg
Turkey roast and a chuckie.
http://i300.photobucket.com/albums/nn22/Tcorniels/Smokin/IMG_4562.jpg
Money shots:
http://i300.photobucket.com/albums/nn22/Tcorniels/Smokin/IMG_4564.jpg
http://i300.photobucket.com/albums/nn22/Tcorniels/Smokin/IMG_4568.jpg
Turkey was rubbed with garlic, basil, oregano, thyme, sage, and EVOO. Chuckie got the house rub and was later put in a pan with some onions, garlic, peppers, and a bottle of beer. Smoker was loaded with the last of my bag of RO and a small handful of pecan chips. Wanted to smoke at 325 but the WSM wouldn't go that high after I put the meat on so it ended up going around 280 the whole time. Maybe I need different charcoal, switch to lump, or start cooking on the lower rack but I just can't seem to the temp on the top rack up over 300 no matter how many starter coals I use. Anyway, turkey was pulled at 165 internal and let rest. Chuckie was wrapped and pulled about the same time and cooked til "butter tender". Turkey was tender, juicy, nice smoke but not overpowering the turkey flavor. Disappointed by the flavor of the herb crust though. Chuckie was sliced, was tender, juicy, but tasted like it was oversmoked. Not sure why but I just wasn't a fan. My picky girlfriend thought it was awesome though so I guess there is some redemption there.
Thanks for looking.
Picked up one of these. Figured I'd give it a shot.
http://i300.photobucket.com/albums/nn22/Tcorniels/Smokin/IMG_4555.jpg
Here it is unwrapped.
http://i300.photobucket.com/albums/nn22/Tcorniels/Smokin/IMG_4556.jpg
Turkey roast and a chuckie.
http://i300.photobucket.com/albums/nn22/Tcorniels/Smokin/IMG_4562.jpg
Money shots:
http://i300.photobucket.com/albums/nn22/Tcorniels/Smokin/IMG_4564.jpg
http://i300.photobucket.com/albums/nn22/Tcorniels/Smokin/IMG_4568.jpg
Turkey was rubbed with garlic, basil, oregano, thyme, sage, and EVOO. Chuckie got the house rub and was later put in a pan with some onions, garlic, peppers, and a bottle of beer. Smoker was loaded with the last of my bag of RO and a small handful of pecan chips. Wanted to smoke at 325 but the WSM wouldn't go that high after I put the meat on so it ended up going around 280 the whole time. Maybe I need different charcoal, switch to lump, or start cooking on the lower rack but I just can't seem to the temp on the top rack up over 300 no matter how many starter coals I use. Anyway, turkey was pulled at 165 internal and let rest. Chuckie was wrapped and pulled about the same time and cooked til "butter tender". Turkey was tender, juicy, nice smoke but not overpowering the turkey flavor. Disappointed by the flavor of the herb crust though. Chuckie was sliced, was tender, juicy, but tasted like it was oversmoked. Not sure why but I just wasn't a fan. My picky girlfriend thought it was awesome though so I guess there is some redemption there.
Thanks for looking.