One of the managers at my job asked me to smoke a turkey for her. My Uncle-in-law also asked me to smoke one for him. You know me. Any excuse to start a fire. So Monday evening I put two 13# birds in a brine of water, salt, brown sugar, garlic powder, allspice, cider vinegar and apple juice. I added a bag of ice and let them sit overnight in the cooler.
When I got home from work yesterday, I took the birds out of the brine, rinsed them well, patted them dry with paper towels and started a fire in the barrel. While the coals were burning, I put together an armadillo egg.
http://static.flickr.com/104/303570510_b9f2c2f9a4.jpg?v=0
http://static.flickr.com/111/303570550_03f16319aa.jpg?v=0
As you can see, I stuffed it with a cheddar/jack mix of cheese, some red onions and some cream cheese. I got lucky because Food4Less had them on sale 10/$10. I stocked up like a squirrel!!
Anyway, I put a bunch of butter under the skin of the breasts, olive oil on the skin and rubbed the birds with a mixture of salt, pepper, cayenne, garlic powder and poultry seasoning. Then it was into the smoker that was chugging along at 275. The birds and fatty were done in about 4 hours. Thigh temps ran between 181 and 188 depending on where I poked them. Breast was between 161 and 163. Here are some pics of the finished product.
http://static.flickr.com/101/303570688_893f7381fe.jpg?v=0
http://static.flickr.com/122/303570487_435de7a157.jpg?v=0
http://static.flickr.com/114/303570621_af9f261e07.jpg?v=0
Had some of the fatty this morning. It was the bomb.
Comments?
When I got home from work yesterday, I took the birds out of the brine, rinsed them well, patted them dry with paper towels and started a fire in the barrel. While the coals were burning, I put together an armadillo egg.
As you can see, I stuffed it with a cheddar/jack mix of cheese, some red onions and some cream cheese. I got lucky because Food4Less had them on sale 10/$10. I stocked up like a squirrel!!
Anyway, I put a bunch of butter under the skin of the breasts, olive oil on the skin and rubbed the birds with a mixture of salt, pepper, cayenne, garlic powder and poultry seasoning. Then it was into the smoker that was chugging along at 275. The birds and fatty were done in about 4 hours. Thigh temps ran between 181 and 188 depending on where I poked them. Breast was between 161 and 163. Here are some pics of the finished product.
Had some of the fatty this morning. It was the bomb.
Comments?
