PDA

View Full Version : Maple smoked turkey



Chargrilled
10-11-2008, 11:29 PM
here we go, birds are back in my Q arsenal!!! Had to hit higher temps, bout 250- 275 but she didnt take long either, ABTs were done bout an hr, fattie was done hr and 15 and bird bout 4.

Our last 1.5# of sausage from the 1/2 pig we got earlier this year, the good stuff, no fillers, we were spoiled, :wow:
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN3844.jpg


http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN3848.jpg
now for the vittles!!!

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN3839.jpg

after bout 4 hrs, trying to save the skin, maple jalapeņo seasoning from Cabelas was a great rub!
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN3838.jpg

Done rested for an hr.
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN3854.jpg

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN3838.jpg

http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN3856.jpg
Had 2 customers right off the bat, they usually are not allowed in the kitchen when we are in there but we made an exception this one time so she had to get a shot of it.
http://i265.photobucket.com/albums/ii223/lionhrt9/DSCN3857.jpg

OH my!!!!!! it was the best bird off the pit we have EVER had!!! injecting over brining is winning with my fam!!!!!!
We will for sure be trying alot more foul on the pit now!!!

Thanks for lookin.

Bassman
10-12-2008, 05:51 AM
Good looking smoke! I've got a turkey out to do today also. I always inject. Makes them so juicy!

Fatback Joe
10-12-2008, 07:24 AM
Very nice. I got a turkey to do today also. I hope it turns out as well as yours did.

Butt Lover's
10-12-2008, 10:01 AM
Looks very good...I haven't smoked turkey yet, but after seeing that I've got to try!

californiasmokin
10-12-2008, 10:39 AM
Looks like you nailed it!

Came out moist and juicy!

SmokyOkie
10-12-2008, 12:12 PM
Pretty Bird Trav!

A tip I learned on carving turkey is to remove the wing and drum, then, starting at the bottom of the breast meat, slice inward toward the rib cage and keel bone at whatever thickness you like your slices. After you have sliced all the way up, just fillet the slices off the carcass. You'll find that it slices easier and more uniformly by leaving the slices intact and then removing the all at once. You'll also find that the slices have less tendency to separate the outer muscle part from the inner tender (makes for better sammies).

Chargrilled
10-12-2008, 04:11 PM
Pretty Bird Trav!

A tip I learned on carving turkey is to remove the wing and drum, then, starting at the bottom of the breast meat, slice inward toward the rib cage and keel bone at whatever thickness you like your slices. After you have sliced all the way up, just fillet the slices off the carcass. You'll find that it slices easier and more uniformly by leaving the slices intact and then removing the all at once. You'll also find that the slices have less tendency to separate the outer muscle part from the inner tender (makes for better sammies).

Thanks for the tip Okie!! This one was just a breast but I will remember about slicing the other way, makes sense!!! I have all my knives sharp finally and have been cutting with them, but the bird I use that electric as I cant cut uniform worth a chit so it helps my no talent technique.:msn-wink:

SmokyOkie
10-12-2008, 08:40 PM
With a sharp knife it's easy to cut uniform. you also get cleaner slices that way as opposed to the "fuzzy" edges that the sawing action of an electric gives.

It's really a ***** trying to keep your knife and slices straight slicing from the top down with the outer layer trying to slide off, isn't it?

peculiarmike
10-12-2008, 10:03 PM
Nice Trav! Real nice.
That maple jalapeno seasoning sounds interesting. I can see some following me home next run to Cabela's. :msn-wink:
Did you share with those two beggars???

Chargrilled
10-13-2008, 07:47 AM
They got a (small:msn-wink:) sample when the Mrs. wasnt lookin. Had to get em outta there on account of drool:drooling: becoming a safety issue on the kitchen floor.

SmokyOkie
10-13-2008, 09:42 AM
Nice Trav! Real nice.
That maple jalapeno seasoning sounds interesting. I can see some following me home next run to Cabela's. :msn-wink:
Did you share with those two beggars???


:roflmaoha0::roflmaoha0::roflmaoha0:. Were they begging, or just being vigilant like a good dog is supposed to be?:roflmaoha0::roflmaoha0:

peculiarmike
10-13-2008, 09:53 AM
Having personally met those two, they were begging. They are Que Hounds. :drooling:

Chargrilled
10-13-2008, 09:55 AM
Having personally met those two, they were begging. They are Que Hounds. :drooling:

:roflmaoha0::roflmaoha0::roflmaoha0:, we try to keep em back, but some times, esp around kids, they slip and grab an abt or some fatty!!!!:roflmaoha0::roflmaoha0::roflmaoha0: purely on accident of course