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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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11-22-2020, 01:44 PM | #1 |
Is lookin for wood to cook with.
Join Date: 07-07-20
Location: Houston, TX
Name/Nickname : Stephen Byrd
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Recommendations for smoking the holiday bird
Hello Gents,
I’m lucky enough to have a gas infrared broiler and rotisserie in my oven. In cooking my turkeys I usually start at 500 degrees to crisp/brown the skin up a bit then drop the temperature to 350 to finish the bird. I want to smoke a turkey this year. Aside from an awesome looking and tasting bird my 2 main goals are crispy skin and smoke flavor. What do you guys recommend on temps and times to get the desired results? And should I go traditional or spatchcock? Will I have enough time to get sufficient smoke flavor with the spatchcock method?
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Smoker - CookShack FEC-100. Gas Grill - DCS 36” 7 Series built in. |
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11-22-2020, 02:01 PM | #2 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I do the half-cocked method, injected instead of a cover brine, then smoked for a couple of hours with a finish somewheres north of 350° for crispy skin. I pull the breast at 160°, but take the dark half to 175°.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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11-22-2020, 03:16 PM | #3 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Haven't done one in the FEC in quite a while, but I'd start low at 180 for an hour or two for some extra smoke time, then crank up the heat to 375 to finish cooking and crisp up the skin.
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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11-22-2020, 03:33 PM | #4 |
Is lookin for wood to cook with.
Join Date: 07-07-20
Location: Houston, TX
Name/Nickname : Stephen Byrd
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Would you use any additional smoke from a tube or something similar?
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Smoker - CookShack FEC-100. Gas Grill - DCS 36” 7 Series built in. |
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11-22-2020, 03:51 PM | #5 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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All of my turkeys get cherry wood. Perfect flavor IMHO.
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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11-22-2020, 04:39 PM | #6 | |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Quote:
Set your smoking temp, set your cooking time for 2-3 hours, then set the hold temp to 375-380. Don't have to remember to crank up the temp. Not sure what vintage FEC you have, this will work with the IQ4, I think the new IQ5 controller has even more options.
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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11-23-2020, 10:09 AM | #7 | |
Is lookin for wood to cook with.
Join Date: 07-07-20
Location: Houston, TX
Name/Nickname : Stephen Byrd
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Quote:
__________________
Smoker - CookShack FEC-100. Gas Grill - DCS 36” 7 Series built in. |
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11-23-2020, 10:31 AM | #8 |
Full Fledged Farker
Join Date: 07-03-10
Location: Shreveport, LA
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I always used the Alton Brown method in the oven (very similar to what you described). The best turkey I ever cooked was spatchcocked over charcoal with pecan chunks. I ran it around 275 until I hit 140 in the breast. Crank it up to finish and get the skin crispy.
Sent from my iPhone using Tapatalk
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Weber Kettle 22.5, Weber Genesis Silver, PBC, 18.5 WSM, Large BGE |
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11-23-2020, 06:08 PM | #9 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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I never had any issues with smoke on a bird as they take it on easily but, never did one on the pellet grill. Always stuck with cherry too.
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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11-26-2020, 06:22 PM | #10 |
Is lookin for wood to cook with.
Join Date: 07-07-20
Location: Houston, TX
Name/Nickname : Stephen Byrd
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So I dry brined the bird for 36 hours. Started the smoke at 225 a d when the internal temp reached 140 degrees I jacked it up to 400 for the last hour (probably 30 mint total with heat up time). Pulled it when internal temps reached 157.
It rested in my cambro for 1.5 hours as it made a road trip to family. Turned our delicious and moist. Total cook time was about 4 hours for the 19lb bird.
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Smoker - CookShack FEC-100. Gas Grill - DCS 36” 7 Series built in. |
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11-26-2020, 06:24 PM | #11 |
Is lookin for wood to cook with.
Join Date: 07-07-20
Location: Houston, TX
Name/Nickname : Stephen Byrd
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Pic of the bird.
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Smoker - CookShack FEC-100. Gas Grill - DCS 36” 7 Series built in. |
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11-26-2020, 11:19 PM | #13 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Looks pretty good from here. Glad it turned out to your liking.
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link Last edited by LYU370; 11-26-2020 at 11:25 PM.. |
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11-27-2020, 12:35 PM | #14 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I like Thirdeye's half-cocked method, but I'd take the breast off at 155F max to allow for carryover cooking, and let the dark part run up to somewhere north of 180F to render it a bit more. A turkey is really 2 entirely different types of meat in one package. Same with chicken of course.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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11-27-2020, 06:06 PM | #15 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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I can’t find anything on the half-cocked method. Do you have a link?
I can’t find anything on the half-cocked method. Do you have a link?
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