View Full Version : First try Turkey on UDS w/pics

11-25-2013, 12:06 AM
Well, here it is... End result was very good, we had our complications, but here it is. My first fresh turkey. Brined, trussed, then smoked on the UDS. Practice run in prep of our holiday meal.


Any thoughts?

11-25-2013, 12:08 AM
Looks mighty tasty. Awesome first turkey cook

11-25-2013, 01:30 AM
Looks really good. What were your complications? Tell us about the cook. What did you use for rub, wood, grate temp, etc.?

Congratulations, it looks like you're set for the holidays.

11-25-2013, 02:56 AM
Nice looking bird.

11-25-2013, 03:23 AM
Nice job!

11-25-2013, 05:39 AM
Nice looking bird.Would like to hear about the details of your cook.

11-25-2013, 05:44 AM
looking good

11-25-2013, 08:26 AM
Was the lid touching the breast meat?

11-25-2013, 08:30 AM
Need cook details please. Turkey looks awesome....

11-25-2013, 10:35 AM
That's a good looking bird. :becky:

11-25-2013, 11:29 AM
Looks like you will make alot of people happy on Thanksgiving !

11-25-2013, 12:34 PM

11-25-2013, 12:46 PM
Put some cheese cloth on it like this & paint with butter! The skin will stay nice!

11-25-2013, 12:48 PM

11-25-2013, 12:51 PM
I let the bird brown for a hr. then put it on! Kepts the skin from cracking or turning black & helps the breast from drying out. You can use bacon too!

11-25-2013, 12:55 PM

11-25-2013, 03:28 PM
I cooked her in the UDS and as someone guessed, my lid sat on the breast. So after a couple hours I had to flip it for a while. I cooked at 325 for 4.5 or 5 hours. I cooked until I ensured the thighs and breasts had exceeded 165. This bird was brined for 24 hours in a basic seasoned brine (thyme, rosemary, garlic. Also I used drinking water to avoid a tap water taste I read about). Then buttered and re-seasoned. Thanks for the comments. Regarding the lid, I just need to go buy a weber to ensure this does not happen again. Also, I know it is not the most suggested use, but I used Kingsford charcoal and threw apple chips on a couple times during the cook. However, IMO the bird was delicious.

11-25-2013, 05:09 PM
Your bird looks great & I'm sure it was tasty-tasty! I have 2 grill positions in my barrel! I use the lower one for the big birds 18# & up!

11-25-2013, 06:42 PM
Your bird looks great & I'm sure it was tasty-tasty! I have 2 grill positions in my barrel! I use the lower one for the big birds 18# & up! I was gonna say the same exact thing. The lower cooking level...at least in my drum smoker... allows me to fit a small ostrich in there...:mrgreen::mrgreen:

11-26-2013, 09:56 AM
I did 2 full breasts on the drum last year for christmas and covered both in bacon weaves. People loved the pics and it was fun to do, but I don't think it really added anything to the birds. I suppose it's possible if you are doing a full bird it may actually keep the breast meat from cooking too fast, but I think it would be close to negligible.

Here's a link to a thread I started last winter w/ a few pics of the bacon weave.


11-27-2013, 02:00 AM
nice looking bird..

11-27-2013, 03:04 AM
Tasty looking bird.