喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-23-2011, 07:48 AM   #46
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokinin614 View Post
Alright Brethren... What's the longest period of time you've ever rested a bird after taking it off the smoker? I usually let'em rest for about 45 min loosely foiled on the countertop, but this year I have to travel across town to the parents house...So I am stuck, trying to finish the cook and not be rushed. I've been BBQ'n long enough to realize that one of the worst things you can do is rush a cook. It will be wrapped, and placed in a cooler immediately after pulling it.
This past spring, I did one that ended up being done WAY earlier than I planned......mainly because I'd let the smoker temp get way up to 450! Anyway, it was done in 2 hours and I still hadn't made the taters, gravy and other sides. If I recall, I held in in the pan, foiled for about 2 hours and it was still nice and hot when I carved it. You should be fine.

If you are coolering it, you should REALLY be OK. I'm assuming you're gonna carve it when you get where you're going? That's what I would do if it were me.
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is offline   Reply With Quote


Unread 11-23-2011, 10:13 AM   #47
Lazy H
Found some matches.
 
Lazy H's Avatar
 
Join Date: 09-17-11
Location: Salem Arkansas
Downloads: 0
Uploads: 0
Default

smoked a couple of turkey's before, but since i been really gittin' into the smokin' thang', built my custom job on a trailer, i been doin a little more research and am actually brining some this year. got em on now, will know later. ive heard about it before but seemed like a lot of work, but i guess i'll see....
__________________
"It's the wood that makes it good ! " custom built stick burner, UDS,
Lazy H is offline   Reply With Quote


Unread 11-23-2011, 12:20 PM   #48
smokinin614
Knows what a fatty is.
 
smokinin614's Avatar
 
Join Date: 08-18-11
Location: Upper Arlington, O-H-I-O
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Wampus View Post
This past spring, I did one that ended up being done WAY earlier than I planned......mainly because I'd let the smoker temp get way up to 450! Anyway, it was done in 2 hours and I still hadn't made the taters, gravy and other sides. If I recall, I held in in the pan, foiled for about 2 hours and it was still nice and hot when I carved it. You should be fine.

If you are coolering it, you should REALLY be OK. I'm assuming you're gonna carve it when you get where you're going? That's what I would do if it were me.
Thanks for the response
__________________
22.5 Weber Silver, 22.5 Weber Silver, 22.5 Weber Silver (Yes 3 of them...) UDS
smokinin614 is offline   Reply With Quote


Unread 11-23-2011, 01:24 PM   #49
moda253
On the road to being a farker
 
Join Date: 07-17-09
Location: Saint Paul, MN
Downloads: 0
Uploads: 0
Default

I'm going to be smoking a bird this year but don't have the turkey cannon. So I was wondering if anyone sees a problem with doing the orange lemon and onion stuffing and trussing and putting it on the smoker?
moda253 is offline   Reply With Quote


Unread 11-23-2011, 01:32 PM   #50
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by moda253 View Post
I'm going to be smoking a bird this year but don't have the turkey cannon. So I was wondering if anyone sees a problem with doing the orange lemon and onion stuffing and trussing and putting it on the smoker?
That's EXACTLY what I've done in past years. I just cut a lemon, onion and orange in half, stuff them into the cavity, truss it up and SMOKE AWAY!

They turn out great! Here's one I did a couple of years ago that way....
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is offline   Reply With Quote


Thanks from:--->
Unread 11-23-2011, 01:36 PM   #51
moda253
On the road to being a farker
 
Join Date: 07-17-09
Location: Saint Paul, MN
Downloads: 0
Uploads: 0
Default

Thanks man. I'm all set to go for tomorrow
moda253 is offline   Reply With Quote


Unread 11-23-2011, 01:43 PM   #52
Colemanchu
Knows what a fatty is.
 
Join Date: 01-26-11
Location: Goodyear, AZ
Downloads: 0
Uploads: 0
Default

my wife got a free turkey this year and it's in an 8% solution of turkey broth, salt.....

I'm going back and forth on wether I should skip the brine or not, I will be smoking the bird if that helps with any advice.
Colemanchu is offline   Reply With Quote


Unread 11-23-2011, 04:20 PM   #53
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Colemanchu View Post
my wife got a free turkey this year and it's in an 8% solution of turkey broth, salt.....

I'm going back and forth on wether I should skip the brine or not, I will be smoking the bird if that helps with any advice.
Check this thread out.....
http://www.bbq-brethren.com/forum/sh...d.php?t=120732

I've got a 9.5% enhanced turkey in the brine right now. Read the thread above and you'll see that the short answer is: BRINE IT!
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is offline   Reply With Quote


Thanks from:--->
Unread 11-23-2011, 08:58 PM   #54
tmehlhorn
Full Fledged Farker
 
tmehlhorn's Avatar
 
Join Date: 06-20-11
Location: pratt, KS
Downloads: 0
Uploads: 0
Default

Think ill try something new this year. I like mixing up techniques. Im thinking ill try smoking it for about an hour with a generous amount of cherry wood then drop it in the fryer.
__________________
Weber performer, Smokey joe, Weber go anywhere. Mini-wsm, WSM-Soon
tmehlhorn is offline   Reply With Quote


Unread 11-23-2011, 11:22 PM   #55
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Interesting......

Let us know how that turns out. I'm curious how this will go!
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is offline   Reply With Quote


Unread 11-24-2011, 04:23 AM   #56
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

G'Day Brothers... I went to my meatatarium today to see if they had any fresh Turkeys. No Farkin' Dice. They had nothin but frozen marinated birds. I am NOT getting those. I'm going to another place I know tomorrow which may have them, but we shall see. I wanna brine and smoke my own on the Bullet Bill.

BTW, have not read the previous posts yet, but I shall. So much to learn.

Cheers!

Bill
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Unread 11-24-2011, 09:18 AM   #57
tomrip
Got rid of the matchlight.
 
Join Date: 01-11-11
Location: richmond, indiana
Downloads: 0
Uploads: 0
Default

thanks, i smoked my first turkey, we are getting ready to eat it. ill be back with pictures and results.
tomrip is offline   Reply With Quote


Unread 11-24-2011, 10:09 PM   #58
mfindell
Got rid of the matchlight.
 
Join Date: 09-29-11
Location: Winston Salem, NC
Downloads: 0
Uploads: 0
Default This Forum Inspired a Masterpiece....

Today was a test of my budding desire to learn to be the grill master at our house....this (used) to be my husbands title but I think I am going to claim it...LOL.
I grilled a 14 lb. turkey after soaking it over night in an apple cider brine. I stuffed it with apples and onions before basting it with butter and shaking on some poultry seasoning. I put some chicken broth and extra brine in the pan and grilled for 3.5 hours. I added briquetts about every hour. The flavor was the best turkey we have ever had and was by far the moistest. I am quite pleased with myself.


Thanks for all the inspiration and I look forward to learning more from you guys.
mfindell is offline   Reply With Quote


Unread 11-25-2011, 11:26 AM   #59
Gilroy Pots
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 11-18-11
Location: Longview,Wa
Downloads: 0
Uploads: 0
Default

well... The first turkey came out better . the apple juice soak worked well. Should have cooked the turkey leg side to the heat .the wind and storm hit just as the weather man said it would so the legs were finished in the oven. BBQ foul I know Everybody still loved it . Party saved !
Gilroy Pots is offline   Reply With Quote


Unread 11-27-2011, 02:13 PM   #60
snapper
Found some matches.
 
Join Date: 07-24-11
Location: Essex UK
Downloads: 0
Uploads: 0
Default Thanks

Great advice, will be doing this in UK for Xmas
snapper is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
2011 Turkey * Turkey * Turkey *** Thanksgiving Pron on the Cooker Midnight Smoke Q-talk 31 11-25-2011 01:23 PM
• Official/Unofficial neglected Grill/smoker thread Phrasty Q-talk 10 11-18-2011 07:43 PM
The Official 2010 Thanksgiving Turkey Cost Comparison Midnight Smoke Q-talk 31 11-22-2010 07:27 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:16 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.