MMMM.. BRISKET..
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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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Old 05-10-2015, 10:14 AM   #1
mjpmap
is one Smokin' Farker
 
Join Date: 03-31-15
Location: Swartz Creek, Michigan and Palmetto, Fl
Name/Nickname : Mike
Default Mother's Day Turkey

Doing a 21 pound turkey for Mother's day dinner. Got a good deal and the local market (.99 per). Put it in a brine overnight of salt, brn sugar, honey, maple, and fresh herbs. Pulled it this morning and got it washed off and air dryed. For a dressing under the skin, mixed a homemade pecan butter with salted butter, homemade maple syrup, and a touch of cayenne. For some reason I can only post one pic at a time, so will post updated pics as the day goes.
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Old 05-10-2015, 10:17 AM   #2
mjpmap
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Join Date: 03-31-15
Location: Swartz Creek, Michigan and Palmetto, Fl
Name/Nickname : Mike
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Fresh herbs for the cavity
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Old 05-10-2015, 10:18 AM   #3
LarryO1947
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Join Date: 04-22-15
Location: Unadilla,NY
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Sounds good. Looking forward to more pics.
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Old 05-10-2015, 10:19 AM   #4
mjpmap
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Join Date: 03-31-15
Location: Swartz Creek, Michigan and Palmetto, Fl
Name/Nickname : Mike
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Trussed and ready to go, after putting olive oil and "Columbia" spanish seasoning on the skin
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Old 05-10-2015, 10:33 AM   #5
SYBQ
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Join Date: 04-19-14
Location: Decatur, Indiana
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Looking good so far.
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Old 05-10-2015, 10:54 AM   #6
mjpmap
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Join Date: 03-31-15
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And the cook begins! Using cowboy lump with pecan for smoke
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Old 05-10-2015, 10:56 AM   #7
LarryO1947
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Join Date: 04-22-15
Location: Unadilla,NY
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Alright!!!!!!!!
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Old 05-10-2015, 01:07 PM   #8
mjpmap
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Join Date: 03-31-15
Location: Swartz Creek, Michigan and Palmetto, Fl
Name/Nickname : Mike
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After two hours and twenty minutes locked in at 350. Used the Igrill and probed the breast and thigh. Done a lot quicker than I thought. I'm thinking that the built in thermometer is showing a less temp than at the grill surface. Going to invest in an ambient probe next. In the meantime, the bird gets to sleep for the next hour before carving. The color and aroma are nuts!
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Old 05-10-2015, 01:11 PM   #9
mjpmap
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Join Date: 03-31-15
Location: Swartz Creek, Michigan and Palmetto, Fl
Name/Nickname : Mike
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In the meantime, the better half came up with a recipe for artisan bread baked in the Lodge dutch oven. Love the smell of fresh bread!
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Old 05-10-2015, 01:21 PM   #10
chardaddy
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Join Date: 05-06-15
Location: New London,Wi.
Default Mothers Day Turkey

That looks awesome, I am doing a 14 lb brisket on the grill, 9 hrs in and looking good,I injected a home made version of Kosmos and am using hickory,keep up the good work I can smell that Turkey from here.
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Old 05-10-2015, 01:26 PM   #11
LarryO1947
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Join Date: 04-22-15
Location: Unadilla,NY
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Great looking bird and bread!!!! Enjoy!!!!
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Old 05-10-2015, 01:29 PM   #12
mjpmap
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Thank guys!
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Old 05-10-2015, 01:36 PM   #13
mjpmap
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Join Date: 03-31-15
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Chardaddy, I've yet to try a brisket, but hope to attempt it this summer. Going to need to read up here to get it right. I'm sure yours will be delicious.
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