עָטִין
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 11-27-2011, 06:46 PM   #61
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Downloads: 0
Uploads: 0
Default

We did a 14 lb turkey on the Weber. Cook time was 2 1/2 hours on the 27" Weber. Brined for about 8 hours, the overnight uncovered in the Frig. Put butter/Yardbird under the skin and nice coating of Yardbird on the outside. Was super moist and fantastic taste. Did another one on Saturday just to process in the Food Saver and freeze. Just finished doing that. Great Thanksgiving with 4 generations of our families. It was awsome!!
Attached Images
File Type: jpg Turkey Thanksgiving 2011.JPG (58.9 KB, 773 views)
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Thanks from:--->
Unread 12-02-2011, 11:16 AM   #62
little pigee
Got rid of the matchlight.
 
Join Date: 09-13-10
Location: Little Rock, AR
Downloads: 0
Uploads: 0
Default

Thanks for the brining info!
little pigee is offline   Reply With Quote


Unread 12-03-2011, 09:26 AM   #63
tfranko29@pga.com
Is lookin for wood to cook with.
 
Join Date: 12-07-08
Location: naples, fl
Downloads: 0
Uploads: 0
Default Deep Fried Turkey....In Pieces

Hi BBQs!!!
http://jewelsinnaples.blogspot.com/2...imeswasnt.html

Check out this fun way to have fried turkey year round....indoors.

Cheers!!!!

Frank
tfranko29@pga.com is offline   Reply With Quote


Unread 12-03-2011, 03:09 PM   #64
hawk26
Got rid of the matchlight.
 
Join Date: 11-23-11
Location: Tipp City, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hot Grill on Grill Logan View Post
anyone ever inject bacon grease into the turkey? I've been saving some with this purpose in mind, but have never done it. Think it would be awesome, but would like some feedback from someone that has done this.

Did you try this and how did it turnout?
hawk26 is offline   Reply With Quote


Unread 12-07-2011, 11:06 AM   #65
Superfly
Got rid of the matchlight.
 
Join Date: 11-07-11
Location: Knoxville, TN
Downloads: 0
Uploads: 0
Default Smoking Turkeys - Low & Slow OR Hot and Fast

As a new member to the forum and a new smoker (just got a Large BGE) I noticed two ways of smoking/cooking a turkey. Most recipes I found called for temps set at 350 and cook for 2-3 hours. I found a few that set the temp for 200-250 and cook the bird about 5-6 hours.

I ended up going the low and slow method and found the turkey to be perfectly smoked - of course I do not have a previous attempt to measure it by.
Superfly is offline   Reply With Quote


Unread 12-07-2011, 01:41 PM   #66
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 Superfly View Post
As a new member to the forum and a new smoker (just got a Large BGE) I noticed two ways of smoking/cooking a turkey. Most recipes I found called for temps set at 350 and cook for 2-3 hours. I found a few that set the temp for 200-250 and cook the bird about 5-6 hours.

I ended up going the low and slow method and found the turkey to be perfectly smoked - of course I do not have a previous attempt to measure it by.
I think it's a personal preference thing actually.
If you're COMPLETELY happy with the low & slow method you used, then that's that. I've tried both methods for chickens and turkeys and prefer the hotter and faster method (above 325 degrees) mainly because I don't think that poultry NEEDS low & slow to be great.

With most BBQ meats, there's a lot of connective tissue, which requires a low & slow approach to properly breakdown the meat and achieve tenderness. With poultry you don't really have that. A lot of folks also don't like a lot of smoke with poultry since it generally takes on the smoke very easily.

BUT.....do it how YOU want.
(OH....and post results if you can!)
__________________
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 online now   Reply With Quote


Unread 12-11-2011, 10:12 AM   #67
Superfly
Got rid of the matchlight.
 
Join Date: 11-07-11
Location: Knoxville, TN
Downloads: 0
Uploads: 0
Default

Thanks Wampus! That makes alot of sense. Next time I will try to hotter faster method for my poultry.

My next smoking adventure is going to be a brisket. Another first time. Any ideas? Size of brisket, to inject or not? temps for cooking the perfect brisket and for how long? I will make a post in the brisket section too.
Superfly is offline   Reply With Quote


Unread 12-20-2011, 11:04 AM   #68
basuraman
Full Fledged Farker

 
basuraman's Avatar
 
Join Date: 06-06-11
Location: Sacramento, CA
Downloads: 0
Uploads: 0
Default

I wanted to that the Brethren and this thread. I was able to do my first turkey on the WSM this last Saturday. I am not saying a hit a home run but I at least had a stand up triple on this one.
1. 20 Brine in the simple brine at the begining of this thread
2. Homemade BBQ chicken rub and olive oil
3. About 3 hours on the WSM with some hickory (I forgot to get anything else.) at any where from 250 to 325.
4. Used my new Maverick to wait until the breast got to 165ish.
5 Served with roasted red potatoes and acorn squash.

Picture came out a bit blurry..

__________________
Creating taste through smoke and fire.

Husband, Father and well...that is the important stuff. (Not so super fast White Pocket Thermometer, WSM, Char-Griller Gasser with awesome Grillgrates)
basuraman is offline   Reply With Quote


Thanks from:--->
Unread 12-21-2011, 11:47 AM   #69
Igotgas
is one Smokin' Farker

 
Igotgas's Avatar
 
Join Date: 12-14-10
Location: Orangevale California
Downloads: 0
Uploads: 0
Default

I posted this in the Brining thread too, but it just seems to be me and some crickets over there. I appreciate any insight on this.
I have a question about NOT brining. I have a 8% bird and I have chosen not to brine this time. My question is , should I let the bird air dry in the fridge just like you do after brining? Or am i just overthinking the whole thing?
__________________
Chad
Gator Pit (Holy Smokees)
Custom built Propane Offset Smoker
Rescued Red MasterTouch - 1998
Smoky Joe - 1984 (My Little Girls)
Ranch Kettle X2- 2008 With Brother Marty Leach's Handles and 1991 CL find.
SS Weber Performer X 2
Igotgas is offline   Reply With Quote


Unread 12-22-2011, 07:57 PM   #70
Lawdog's Smokewagon
Is lookin for wood to cook with.
 
Join Date: 10-17-11
Location: Gardendale Alabama
Downloads: 0
Uploads: 0
Default Turkey Breast on UDS

Going to smoke a 7lb turkey breast on the new UDS for Christmas. Do you guys have any suggestions on an injection? I have some Tony Chatchers Creole Butter what do you think about it? Going to smoke @325 more or less so i figure about 2.5hrs does that sound about right?
Thanks in advance for your help,
Lawdog
__________________
ROLL TIDE! UDS as of 12/2/11, Chargriller w/sidefirebox, 2nd UDS in the works
Lawdog's Smokewagon is offline   Reply With Quote


Unread 12-23-2011, 12:25 PM   #71
patwill66
Knows what a fatty is.
 
Join Date: 04-07-10
Location: Burnsville, MN
Downloads: 0
Uploads: 0
Default

Personally, I gave up on traditional brining a long time ago. Now, I actually inject a regular brine into all poultry and pork that goes on my smoker.

I have found that when I inject, far more brine gets into the meat, making it more moist, more tender and more flavorful in the end and only takes 20 minutes to inject and rest versus overnight.

When I have brined, it definitely has worked better than not brining at all, but injecting brine seems to work better for me and results in a better product.
__________________
Patrick Williamson - Proud owner of a Bubba Keg - www.patricksrecipes.com
patwill66 is offline   Reply With Quote


Unread 12-31-2011, 06:32 PM   #72
Rocco05
Knows what a fatty is.
 
Join Date: 06-09-11
Location: Elmira,NY
Downloads: 0
Uploads: 0
Default Today's turkey...

Finished a Cajun rubbed turkey with oak wood chips a little while ago. Took 3 1/2 hours for a 12.5 lb bird with the temperature in the low 40's outside today. Happy New Year Bretheren!
Attached Images
File Type: jpg turkey 001 (800x600).jpg (342.5 KB, 670 views)
Rocco05 is offline   Reply With Quote


Thanks from:--->
Unread 01-02-2012, 09:45 AM   #73
marvelous
Got rid of the matchlight.
 
Join Date: 12-30-11
Location: La Selva Beach, CA
Downloads: 0
Uploads: 0
Default

Great tips Wampus & all. Great way to assure smoky crispy bird. I've been trying a WSM at 275 overnite to avoid the rubberry skins,b ut still. Any ides for pulled Turkey with some crispy?
marvelous is offline   Reply With Quote


Unread 01-05-2012, 09:07 PM   #74
Skippy10
Found some matches.
 
Join Date: 12-29-11
Location: Ten Mile, Tn.
Downloads: 0
Uploads: 0
Default

I guess I need to start somewhere, so here I go. I have smoked several turkeys and chickens over the last 3 or 4 years. I have found out a few things: (forgive me if I am posting in the wrong place)
1, ALWAYS BRINE YOUR TURKEY/CHICKENS!
2, I used to use seasoned olive oil, or seasoned butter to inject in my birds, but after fighting plugged up injector needles, I wondered how good it without seasoning. It is fantastic! I don't bother with seasoning my butter, or olive oil I inject. I think that with the flavor of the smoke, you don't need to overpower it with a bunch of spices. Try it, you'll be surprised.
3, there is a difference in turkeys. I have cooked the cheaper brands, and I have cooked Butterballs. Butterballs are noticably better, but I don't know if they are .50 cents/pound better, that they typically cost.
4, About 1 1/2 - 2 hours of smoke is all turkeys, or chickens need, the rest of the time , heat only.
5, I always stuff the cavity with quartered onions. Some folks use celery with the onions, but I hate celery, and don't want it in my house, so I dang sure don't want it in my food.
6, Go easy on the rub too. I lightly rub my birds, but I don't want to over power anything. I put a little in the cavity, and some lightly on the outside of the bird, but with brine, oil/butter injection, and smoke, (I use apple and pecan, or apple and cherry), and a light dusting of rub, there is tons of flavor, and it is still delicate to boot. I have heard several times, " that's the best turkey (or chicken) I ever ate". In fact, I had 2 couples in there 80s' tell me this year at Thanksgiving, mine was the best turkey they ever had. That seems like a pretty bold statement, because, does anyone realize how many great cooks there are in East Tennessee? Anyhow, I was on cloud 9.
Skippy10 is offline   Reply With Quote


Thanks from:--->
Unread 01-10-2012, 02:43 PM   #75
NU2QN
Full Fledged Farker
 
Join Date: 01-05-12
Location: Sonora, CA
Downloads: 0
Uploads: 0
Default UDS Turkey Question

This year I cooked a turkey in my Weber 22.5 kettle. Not a complete failure. Thank goodness for the fried bird. I brined both turkey's, 12-13 lb.ers two days prior and let them refrigerate the last 24 hours prior to the cook. I used a small Ice chest to brine both the birds at the same time. The problem was I forgot to start the bird breast side down.

Anyway, to my question: If cooking a Turkey in the UDS, do you have to flip/rotate the bird at all during the cooking process? I wouldn't think so as the heat source is below the bird in the UDS as opposed being off to the side in the Weber kettle.
__________________
Mike
2 x UDS
Weber Kettle 22.5 w/rotisserie
Wine Barrel Smoker
Traeger 075
Mystery Metal Egg
NU2QN 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 03:20 PM.


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.