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View Full Version : If You Are BBQ'n Your Turkey, What Are You Cooking On?


Midnight Smoke
11-24-2010, 05:04 PM
So many Turkey Questions...

I am doing a 14lb'r on the Egg with Pecan and Hickory.

Southern Home Boy
11-24-2010, 05:09 PM
This:
http://i895.photobucket.com/albums/ac160/southernhomeboy/SpatchedTurkonBoard.jpg
on this:
http://i895.photobucket.com/albums/ac160/southernhomeboy/Newestmember.jpg

bigabyte
11-24-2010, 05:14 PM
WSM here.

Arkantex
11-24-2010, 05:15 PM
I'm doing a turducken on my "backyard special" offset burning pecan and mesquite

Chef Country
11-24-2010, 05:16 PM
im doing ham on the UDS and Turkey on the traeger, still workin out some bugs on the uds so i figured i should do the forgivin ham on it

Arlin_MacRae
11-24-2010, 05:19 PM
Breast and whole bird in the Bandera for what will be her last turkey. :( Going to pull the bird after an hour or two and deep-fry for the finish.

energyzer
11-24-2010, 05:20 PM
UDS with Apple chunk and some cherry chips

chambersuac
11-24-2010, 05:25 PM
either the BGE or WSM...can't decide...heck, maybe the BSK. Yikes, now I'm even more confused.

Kevin
11-24-2010, 05:28 PM
Breast and whole bird in the Bandera for what will be her last turkey. :( Going to pull the bird after an hour or two and deep-fry for the finish.

Where is the Bandera going Arlin?

BBQ Grail
11-24-2010, 05:28 PM
Deep Frying one 14lb brined All Natural, Free Range Turkey...

jestridge
11-24-2010, 05:40 PM
country ham on big smoker 2 breast in oven , if I can get the bugs work out a whole turk deep pit. We have our on Fri

JD McGee
11-24-2010, 05:41 PM
14lber on the BGE...apple and pecan for smoke...using Kosmo`s Chicken Soak for the brine and Dirty Bird for rub...play by play pics to follow...;0)

MushCreek
11-24-2010, 05:44 PM
20 pounder on the SSUDS. Hickory for smoke.

toadhunter911
11-24-2010, 05:45 PM
A 10 lb breast and a 12 lb whole bird just came off my Chargriller pro w/sfb. Pecan and cherry, injected with butter, stock, lemon juice, sage mixture.

bluetang
11-24-2010, 05:46 PM
A couple of game hens on the UDS, smoking with a chunk of Australian pine.

aquablue22
11-24-2010, 05:47 PM
12 lber soaking in Kosmos and then on the BGE, just lump, no smoke.......

AJP
11-24-2010, 06:28 PM
Doing a breast on the UDS.

Buster Dog BBQ
11-24-2010, 06:38 PM
Wanted to do one on the egg but too windy so I did two today on the FEC -100 and will do two tomorrow on the FEC as well. Just too cold for me right now to go play with a fire when I can push a button.

woodbutcher1
11-24-2010, 07:02 PM
14 pounder on the UDS. Just did 2 of them last week as per SmokinOkie's Turkey 101 instructions.
Spatchcocked and leg and thigh section removed.

That is a killer way to do turkey. Thanks okie for the tip.:thumb:

carpetbagger1
11-24-2010, 07:10 PM
Sadly I've given up on smoking birds. Crispy skin is just too important to me. Putting a 12 lber on the Big Easy, and Turducken breast on the rotisserie. The Big Easy as much as it goes against my grain produces pretty top notch results. Will throw some hickory chunks in the bottom.

grillzilla10
11-24-2010, 07:15 PM
I am deep frying an 18 lb turkey with 1 lb of butter injected into the bird.

big brother smoke
11-24-2010, 07:18 PM
Cooking all meats (Turkey, Boob, Boneless Prime Rib and a boneless Top pork LOin on the rig with Hickory and Apple logs.)

Poultry will be brined with Pecan Rub and the LOin will be brined with cherry.
It is going to be a Simply Marvelous Dinner! :cool:

Sammy_Shuford
11-24-2010, 07:23 PM
22 pound bird going in my drum, on a turkey cannon. Pid controller running a PC fan on the 3/4 vent. Set 375 it holds 375.

ricksegers
11-24-2010, 07:36 PM
I have a 14 pounder going in the Big Easy. It's a darn fine turkey cooker.

Bob S
11-24-2010, 07:50 PM
I am doing an 18 pounder on the BGE. It's resting comfortably in brine now.

Desert Dweller
11-24-2010, 07:56 PM
Haven't decided yet (procrastinator) but leaning towards the Weber Platinum, indirect with Apple and Cherry Chunks... Any thoughts?

Mister Bob
11-24-2010, 08:08 PM
14 pounder
Large BGE
Royal Oak lump
Cherry chunks
24 hour salt, sugar, herb and citrus brine
Butter and white pepper injection
Stuffed with onions, carrots, garlic, celery
Iced breast
Yardbird rub
325 degrees
Yum!

rlt
11-24-2010, 08:16 PM
12 LBer Spatchcocked on the BGE with some Hickory chunks thrown on for good measure. Good eats brine, and my secret poultry seasoning (Lawrys). Happy thanksgiving guys. Cheers.

Big_AL
11-24-2010, 08:17 PM
Brining now for a smoke/grill on the good old weber 22 1/2 kettle.

Soapm
11-24-2010, 08:21 PM
14lb on my UDS with Hickory...

Bbq Bubba
11-24-2010, 08:24 PM
52 turkeys on the Oyler. Simple salt n pepper smoked with Hickory. :thumb:

Midnight Smoke
11-24-2010, 09:20 PM
52 turkeys on the Oyler. Simple salt n pepper smoked with Hickory. :thumb:

Dang, what is that, like a 1/2 ton of Turkey? :thumb::thumb:

bottomsupbbq
11-24-2010, 09:44 PM
18.5 wsm

Mr. Bo
11-24-2010, 09:54 PM
Have a 20# and a 16# in Patio Daddio's TG brine since late this morning. The birds and a double smoked ham on the ProQ with regular K and cherry chunks in the morning.

Hankdad1
11-24-2010, 10:17 PM
Two brined birds resting in the garage fridge. 10 pounder going on the Performer with maple and hickory, 12 pounder in the oven for the more traditional guests.

bob80001
11-24-2010, 10:25 PM
Big Bird on the UDS. Been chillin' in a cooler of brine since this morning. Considering a spatchcock, but not sure if it will fit like that. But what's the worst that could happen...

Diver
11-24-2010, 10:33 PM
12 lb whole fresh
smokinokie brine
spatchcocked
yardbird
UDS

My son killed a nice 8pt right at sunset so I have some unexpected venison to play with too.

CTSmokehouse
11-24-2010, 11:12 PM
14 pounder
Large BGE
Royal Oak lump
Cherry chunks
24 hour salt, sugar, herb and citrus brine
Butter and white pepper injection
Stuffed with onions, carrots, garlic, celery
Iced breast
Yard Bird Rub
325 degrees
Yum!

Iced breast?

20 lb Turkey

Alice Waters, Chez Panisse Brine overnight brine on the back porch *36

Cider Glaze with Cider-Shallot Gravy

Apple Cider Glaze:

3 cups Apple Cider

3/4 cup unsalted butter, room temp.

2 TBS chopped fresh thyme... yes it is still in my herb garden...

Sea salt (sel de mer) and fresh ground pepper....


Cider Shallot Gravy:

6 TBS unsalted butter

3 oz shallots, sliced

6 TBS flour for a rue

2 TBS chopped fresh thyme (or 2 tsp dry)

4 and 1/2 cups Turkey stock

1/4 cup Calvados

Salt and pepper to taste

Fresh thyme sprigs

Stuffed with onion, lemon, orange

Apple Wood

Yours sounds great!

Yours in BBQ,

Cliff

bocephus
11-24-2010, 11:30 PM
22 LBS on the drum, wild cherry for smoke. Soaked it in the ultimate thanksgiving turkey brine, and just lit the smoker (have a 2 hour drive with the turkey tomorrow morning, leaving at 0900) A crappy no sleep night was already planned, however, while fireing up the smoker... freezing rain also started, gonna be a long night

Rookie'48
11-25-2010, 12:57 AM
I've got a 23 pounder resting in the fridge after a 32 hour soak in AJ, salt, brown sugar & maple syrup. In the morning it will get a good rub of smoked butter & Stephy Style before it goes on the UDS with RO briquets. The Traeger 075 will have 4 of those 4 pound Corn King hams (?) that were cross hatched & rubbed with some Kyle Style. Also doing 4 dozen ABTs.

Norcoredneck
11-25-2010, 01:36 AM
On the "Outperformer"

Norcoredneck
11-25-2010, 01:38 AM
52 turkeys on the Oyler. Simple salt n pepper smoked with Hickory. :thumb:

So it's a Real Turkey cooking 52 then.

zydecopaws
11-25-2010, 01:52 AM
A 22-pounder last Sunday on the Mothership. What can I say, we celebrated early...

http://noexcusesbbq.com/wp-content/uploads/2010/11/IMG_31541.jpg


http://noexcusesbbq.com/wp-content/uploads/2010/11/IMG_3161.jpg

http://noexcusesbbq.com/wp-content/uploads/2010/11/IMG_3163.jpg

jmiddlet
11-25-2010, 06:33 AM
18.5 wsm

Dave Russell
11-25-2010, 06:49 AM
18.5 wsm

ditto.

...w/ split drum to fend off the 35 mph gusts. Dry brine 13 pounder smoked w/ Stubbs, lump, and a little applewood.

Wampus
11-25-2010, 07:03 AM
http://i840.photobucket.com/albums/zz327/wampusbbq/OK Joes Upright/IMG_0072.jpg

Gonna do 2 turkeys on the OK Joe's offset.
Started fire this morning with beech & oak. Will be cooking with cherry and apple, with oak for that little "kick" in temp if needed. Cooker's been rockin for a couple of hours at 350.

Gonna be trying pig candy today too, and the typical 2-3 fatties as well.

Turkey's been brined for 24h. Pulled it last night, been resting in fridge all night. Sitting on the counter now, breasts iced. Planning on just rubbing with oil, S&P, fresh thyme and rosemary.


Should be throwing them on in about an hour. HERE WE GO!!


HAPPY THANKSGIVING BRETHREN!!!

hosalabad
11-25-2010, 07:49 AM
16lbs on a BGE

cedstevo
11-25-2010, 08:01 AM
Brined 14 lb'er resting on a Turkey Cannon in the UDS.

vr6Cop
11-25-2010, 08:24 AM
13 pounder is in Adam Perry Lang's brine recipe right now. It will go on the BGE with some hickory and apple in a little bit with a traditional butter and rub combo.

I'm cooking it upright on a ceramic turkey holder with beer and herbs in it. :thumb:

realspaazz
11-25-2010, 08:44 AM
Two 13+lb. turkeys going on the 18.5 wsm. Soaked in orange juice for about 18 hrs and will get a good coating of rub. I'm not used to having to wait to fire up the smoker, usually I'm up early (or up late) getting the "Q" going . Looking forward to smoker amazingness for the t-day birds. :-D
Have a blessed thanksgiving.

jimmyinsd
11-25-2010, 08:54 AM
10 lb er, apple juice based brine, rubbed with evoo and garden sensations(?(the wife loves the stuff)) on the drum at 300. cooking very fast.

4 smokin butts
11-25-2010, 09:00 AM
18 lb bge on at 7:00am 320degrees ready by noon happy thanksgiving every one heading to chesterfield mo tonight bandits bbq comp

Kelly
11-25-2010, 09:28 AM
8 lb all natural breast on the South West upright offset with hickory and pear wood. Oh yeah, there is also a pork butt and a couple keilbasa's in there too.

Neil
11-25-2010, 09:31 AM
13#'er on the 18 1/2" WSM along with a 15# choice whole packer and a 2# sausage stuffing stuffed fatty. :biggrin:

thomasjurisd
11-25-2010, 09:32 AM
2 12lb Toms on the old faithful Dera...sadly this will be its first and last thanksgiving as I'm upgrading after the new year.

ChicagoSizzlin
11-25-2010, 09:38 AM
1 - 20# Turkey 2% enhanced - Brined for 24 hours - getting ready to be cooked on the UDS.

slowerlowerbbq
11-25-2010, 09:39 AM
8lb. breast, brined 24 hours in PatioDaddio's brine, cooking on the WSM with hickory and apple chunks. 12lb whole bird (also brined) in the oven at 375* (for those that dont like the smoked...more for me!!).

Happy Thanksgiving all!!!

BIGBrandon2785
11-25-2010, 09:57 AM
13 1/2 pound turkey on Brinkmann Smoker with cherry and apple wood

ernie11
11-25-2010, 10:03 AM
19lb on my 18.5 WSM. Started at 8:00 am, 325-340*. Eat at 2pm.

wheels61
11-25-2010, 10:11 AM
Ole Hickory.

308fan
11-25-2010, 12:06 PM
16lb bird on my Traeger 125 Executive with a mesquite - cherry blend.

Sammy_Shuford
11-25-2010, 12:49 PM
On my UDS, Rancher Oak briquettes. Using a turkey cannon.

Odin the Dog
11-25-2010, 01:19 PM
16 pounder on the Weber with the Smokenator 1000

MushCreek
11-25-2010, 03:08 PM
20 lb'er just finished after 5 hours @ 375 on the UDS. Breast and dark meat only about 10 degrees apart- not bad for such a big bird. Iced the heck out of the breast.

thirdeye
11-25-2010, 03:14 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC01464.jpg



For me it's a breast on a Large Big Green Egg. This was injected with Old dave's version of Shake's brine, marinated in Italian dressing, rubbed (under and on top of the skin) with Cluck and Squeal, then topped with Montreal steak rub.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2013/DSC01467a.jpg

ON THE FARM
11-25-2010, 03:44 PM
Brisket on the UDS and turkey in the pot..... sort of.
always is very tender and juicy!

http://i105.photobucket.com/albums/m215/plop182/how%20to%20-%20turkey/100_0197.jpg

http://i105.photobucket.com/albums/m215/plop182/how%20to%20-%20turkey/100_0208.jpg


have a good day!!!

Old Smoke
11-25-2010, 04:06 PM
14 lber on large green egg just lump no smoke. This is only the 2nd cook on the new egg. I'm starting slow... It is on now and nearing 120* so it has a little more bit to go....
Enjoy the day...