AZ Barbeque.com

Happy Thanksgiving! 2 turkeys on at once - additions to my first T smoke post

Discussion started on

NOVYQUE

  • Karma: 0
I am smoking my first turkey as I type this.  Started of by placing the turkey in an apple brine.  Did that for 20 hours.  Then I pulled it out and rinsed it off and pat dried it.  Placed it in the fridge for 5 hours or so.  Around 1pm today, I started up two chimney

[attachment deleted by admin]
#1 - October 17, 2010, 02:45:51 pm
« Last Edit: November 25, 2010, 10:29:48 am by NOVYQUE »
Weber Smokey Mountain 18.5"
Weber Smokey Mountain 22.5"
Chandler, AZ

BCS CBJ

NOVYQUE

  • Karma: 0
Going back out to check temps and cleanup a bit.
#2 - October 17, 2010, 02:47:16 pm
« Last Edit: October 17, 2010, 02:49:22 pm by NOVYQUE »
Weber Smokey Mountain 18.5"
Weber Smokey Mountain 22.5"
Chandler, AZ

BCS CBJ

NOVYQUE

  • Karma: 0
Wife just changed her mind...now she wants a cherry cobbler instead of peach.  Off to the store to get the cherry filling.

BTW, just checked the temps...WSM is at 300F and turkey is reading 107F in the breast.  Smells great out there.  On our way to a good meal...
#3 - October 17, 2010, 03:08:04 pm
Weber Smokey Mountain 18.5"
Weber Smokey Mountain 22.5"
Chandler, AZ

BCS CBJ

squealers

  • Karma: 1
thanks for the play by play!
cool! 8)
#4 - October 17, 2010, 03:37:41 pm
Taboo BBQ
Spicy Mike, Martin, plus a newbie

Mike (AZBarbeque)

  • Karma: 171
WOW, you have me hungry now.  Sounds like you have a great meal going there.

Thanks for the step by step & pictures..  Keep them coming..
#5 - October 17, 2010, 04:22:21 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

NOVYQUE

  • Karma: 0
The TURKEY IS DONE!!!!!!

Haven't tasted the turkey yet, but it sure does look and smell good.  Just waiting to the dinner guest to arrive and then I will begin carving it up.  For now, it is wrapped in foil and resting in a cooler.

Making gravy now with some of the drippings.

[attachment deleted by admin]
#6 - October 17, 2010, 05:23:00 pm
« Last Edit: November 04, 2010, 10:58:43 am by NOVYQUE »
Weber Smokey Mountain 18.5"
Weber Smokey Mountain 22.5"
Chandler, AZ

BCS CBJ

SmoknAZ

  • Karma: 1
Looks god James. We just did a turkey ourselves Thursday. Next time melt the butter in a pan and put some seasoning in the butter and let it cool a bit. Then dunk the cloth in the pan and then wrap. Just another layer of seasoning on the bird.
#7 - October 17, 2010, 05:52:45 pm
You can't drink all day if you don't start early.

Mike (AZBarbeque)

  • Karma: 171
Looks great.  Can't wait to smoke some up ourselves...  Let us know how it tasted..
#8 - October 17, 2010, 07:56:43 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

NOVYQUE

  • Karma: 0
OK, not much turkey left.  Everyone loved it!  It came out very moist and juicy.  Best turkey I have had in a long time.

Here is the last picture, turkey sliced and ready to eat.  Dark meat and white meat separated.

SmoknAZ- Thanks for the tip.  I will have to try that next time.  I did melt the butter this time, but I did not add any extra seasoning.  Then I drizzled the butter over the cloth.  Pre soaking and then wrapping it sounds like a good deal.  Might have to try that next month when I do it for TDay.  When you wrap it, do you keep it at a single layer or do you double or triple it?  I pretty much had 1 to 1 1/2 wrapping on it and was somewhat surprised how brown the skin got.  I pulled the cloth off after the turkey reached 155F and then put it back on the smoker 'till the breast came in at 165F.  Skin crisped up a little bit more but not as much as I would have liked it to have been.  Any ideas?

All in all, I was very pleased with my first turkey.  A lot of prep work, but in the end, well worth it.  Looking forward to doing my next one.

[attachment deleted by admin]
#9 - October 17, 2010, 08:14:45 pm
« Last Edit: November 04, 2010, 10:59:11 am by NOVYQUE »
Weber Smokey Mountain 18.5"
Weber Smokey Mountain 22.5"
Chandler, AZ

BCS CBJ

SmoknAZ

  • Karma: 1
I just single wrap with the cheese cloth.
#10 - October 18, 2010, 09:06:20 am
You can't drink all day if you don't start early.

Gizzy's Smokin Crew

  • Karma: 1
Great Job. Looks awesome. I also love the play by play. ;D 8)
#11 - October 18, 2010, 09:49:35 am
Gizzy's Q'N Crew......"FANG" Tastic BBQ
Brinkman Pitmaster Deluxe
Weber Genesis Gas Grill

newsmoke

  • Karma: 0
Looks great.T Day is right around the corner. Nice job on the pics and info.
#12 - October 24, 2010, 06:28:46 pm

bbqphx.com

  • Karma: 9
Anybody looking to do a turkey on their Weber kettle grill, this one is absolutely delicious:
http://www.weber.com/grillout/RecipeDetails.aspx?key=72&cid=6
Usually I'm not a turkey fan, but this one really is superb!!
#13 - October 24, 2010, 07:09:36 pm
Tracy-Head Chef and Mad Scientist
Weber Ranch Kettle
Two Weber Smokey Mountain 22.5"
Old School Weber Performer circa 1998
FEC100
http://www.bbqphx.com
Find BBQPHX sauce at Hobe Meats, Bull Market and Brooksie's

Spicy Mike

  • Karma: 0
I can't see the pics. When I click on them it says link is broken. Anyone else get this or is it my computer?
#14 - October 26, 2010, 09:04:12 pm
Salad!?! Salad ain't food, it's what we FEED food!

Mike (AZBarbeque)

  • Karma: 171
Yes, all the old links will no longer work, sorry, they were off the old server. 

Please repost if you can..
#15 - October 26, 2010, 10:01:51 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Members:

0 Members and 1 Guest are viewing this topic.