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flying illini
11-22-2008, 11:36 PM
Well I tried a practice 13.7 lb turkey today. I took the back and breast bones out to make sure it would fit on the drum and ran it at 290-325 temps (higher in the center by 15-20) and it was at 165 internal between breast/thigh in 2.5 hrs. No brine or rub. It got a passing grade from the family so will do it again next week. Might try a rub of some type.

Here it is at 154 internal when we put it in the pan
http://i238.photobucket.com/albums/ff192/nabordawg1/IMG_0038-1.jpg

After being removed...
http://i238.photobucket.com/albums/ff192/nabordawg1/IMG_0040.jpg

Also did two chubs of JD sage, 2 kielbasa, 1 chub of bologna. The sausage/kielbasa were great. I would not bother with the bologna again but I wanted to try based on what I had read.
http://i238.photobucket.com/albums/ff192/nabordawg1/IMG_0045.jpg

PigCicles
11-22-2008, 11:45 PM
Good lookin bird and sides Glenn! Keep up the good work and the family will be tickled next week for sure :thumbs up:

flying illini
11-22-2008, 11:53 PM
Just realized I missed a pic of the turkey when we cut into it. Will get that next time.

Chargrilled
11-22-2008, 11:54 PM
Glen XXXsolent lookin bird my friend!!!!:thumbs up:

Got T day all figured out I imagine!!!

Jake
11-23-2008, 12:30 AM
oh yeah.:thumbs up:

Chargrilled
11-23-2008, 10:10 AM
Ya know Glen, my dad has been smokin chubs of bologna past few months (i think he is buying rings). He is scoring them on top bout an inch or so into it and packing a bsugar concoction on it with good results.:shrug:

Wish that man operated a camera or wanted to use a PC weed have another member:rolleyes:

:kewlpics: BTW

PigCicles
11-23-2008, 10:14 AM
If he ever breaks down and takes the technology plunge - He's welcome here any time.

I want some sausage!

flying illini
11-23-2008, 02:49 PM
good thought. scoring would help.


Ya know Glen, my dad has been smokin chubs of bologna past few months (i think he is buying rings). He is scoring them on top bout an inch or so into it and packing a bsugar concoction on it with good results.:shrug:

Wish that man operated a camera or wanted to use a PC weed have another member:rolleyes:

:kewlpics: BTW

SmokyOkie
11-23-2008, 07:21 PM
Great lookin spatched bird Glen!

Here are some thoughts.

first, you are now able to easily procure Mountainview Garlic bologna. It makes most all other bolognas pale by comparison, score or no score. If you score, Sweet german mustard makes a nice slather.

The bird, if you want gravy, you can get plenty of smoke into the bird even if you smoke it in a pan the whole time. also, if you cook in the pan earlier, you can baste with butter and then a combo of the butter and the turkey fat and you will end up with a crispier skin.

What brand of Kielbasa did you do? We do plain ole Eckrich smoked sausage ( not Polish) all the time and there's never any left over.

Jake
11-23-2008, 11:12 PM
Ya know Glen, my dad has been smokin chubs of bologna past few months (i think he is buying rings). He is scoring them on top bout an inch or so into it and packing a bsugar concoction on it with good results.:shrug:

Wish that man operated a camera or wanted to use a PC weed have another member:rolleyes:

yup thats my problem he's (my dad) stuck in 1808 :roflmaoha0::roflmaoha0::roflmaoha0: my dad is the same, i swear he makes the best chicken. at least i have ever had :msn-wink: oh and i hate to lose at anything so i hate to say his chicken wins :msn-wink:
:kewlpics: BTW

:kewlpics: BTW[/quote]

flying illini
11-24-2008, 12:18 AM
Was talking to PC in chat about the butter baste and thought I would try that on the two I will do this week.

Yep, Eckrich here. it goes REAL fast at our house too. My boys and nieces/nephews love that stuff.

Might try that bologna, too.


Great lookin spatched bird Glen!

Here are some thoughts.

first, you are now able to easily procure Mountainview Garlic bologna. It makes most all other bolognas pale by comparison, score or no score. If you score, Sweet german mustard makes a nice slather.

The bird, if you want gravy, you can get plenty of smoke into the bird even if you smoke it in a pan the whole time. also, if you cook in the pan earlier, you can baste with butter and then a combo of the butter and the turkey fat and you will end up with a crispier skin.

What brand of Kielbasa did you do? We do plain ole Eckrich smoked sausage ( not Polish) all the time and there's never any left over.

SmokyOkie
11-24-2008, 11:39 AM
Gotta try the Mountainview garlic before you condemn bologna. there's no comparison between it and standard bologna!

californiasmokin
11-18-2009, 02:26 PM
Turkey Time!!:thumbs up:

Vermin99
11-18-2009, 04:08 PM
Good looking bird and sausages

flying illini
11-25-2009, 08:50 AM
hey you all are bumping my thread from LAST year. It came up as I was searching for a brine and I am glad I found it to remember my set up. (will go into the pan from the start this time to allow for basting and gravy creation)

I will look at the other threads for some quick brine thoughts for today. (doing a couple of employee turkeys today -- 2 tomorrow for the family gathering)

Siesta Man
11-25-2009, 09:22 AM
Great lookin bird and sides. Looks real delish. Hope mine will look as good. Picked up a 12 lbnder and will spin it in my 8" ezque with a light smoke of pecan. Recently found @ Sam's or wally world :shrug:--- kielbasa with jalapeno's. Great value label and real tasty and light with the heat, just a lot of flavor. Comes in the long sausage shape or the large hot link style of package of about 8 I think. Will have some of these on the side also. E.T.

PigCicles
11-25-2009, 11:19 AM
hey you all are bumping my thread from LAST year. It came up as I was searching for a brine and I am glad I found it to remember my set up. (will go into the pan from the start this time to allow for basting and gravy creation)

I will look at the other threads for some quick brine thoughts for today. (doing a couple of employee turkeys today -- 2 tomorrow for the family gathering)

That's okay Glen. It helps show the spatchcock cook. Tis the season and some really wanna know.

Butt Lover's
11-25-2009, 11:36 AM
Turkey looks very good!

flying illini
11-25-2009, 09:53 PM
Here are some pics from today's spatchcocked turkey (2009 version):

at 125 IT temp. I really had too much smoke going most of the time. basted and rubbed with butter every so often too. try to keep temp up ~ 300 on the side of drum (325-330 in middle)
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1023.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1023.jpg)


Finished bird. it took ~ 3.5-4 hrs which surprised me. I had to move the probe around and really check with the thermopen to make sure I hit temp everywhere. I also tented the drum sticks.
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1024.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1024.jpg)

Leaving for gravy looked good. the few bits of meat in the bottom did taste great so I think I did okay. Will get the report on Monday.
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1025.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1025.jpg)


That's okay Glen. It helps show the spatchcock cook. Tis the season and some really wanna know.

SmokyOkie
11-25-2009, 09:58 PM
Looks good Glenn. Thanx for sharing.

flying illini
11-25-2009, 10:05 PM
Recently found @ Sam's or wally world :shrug:--- kielbasa with jalapeno's. Great value label and real tasty and light with the heat, just a lot of flavor. Comes in the long sausage shape or the large hot link style of package of about 8 I think. Will have some of these on the side also. E.T.

I gotta find these.... I have one son that loves smoked kielbasa.

flying illini
11-25-2009, 10:07 PM
Looks good Glenn. Thanx for sharing.

It went well just concerned about the time it took. I had the temp up in the drum okay, too. Running 2 drums tomorrow to get 2 smoked. (19-20 folks) We won't need that much but it is easy to do.

SmokyOkie
11-25-2009, 10:16 PM
A spatchcocked bird will cook a good deal faster than a standing bird.

flying illini
11-25-2009, 10:36 PM
A spatchcocked bird will cook a good deal faster than a standing bird.

I did not lay today's bird as flat so that was probably it. Will do that tomorrow.

californiasmokin
11-26-2009, 01:11 PM
hey you all are bumping my thread from LAST year. It came up as I was searching for a brine and I am glad I found it to remember my set up. (will go into the pan from the start this time to allow for basting and gravy creation)

I will look at the other threads for some quick brine thoughts for today. (doing a couple of employee turkeys today -- 2 tomorrow for the family gathering)

I was trying to find as many Turkey threads as possible to get folks fired up about smoking a turkey!!!:thumbs up:

Hopefully we will have lots of pictures the next few days with lots of smiles:msn-wink:

flying illini
11-27-2009, 08:28 AM
Here you go for the 2009 2 bird smoke over at my bro's house:

Ready to go into the smoker.
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1026.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1026.jpg)
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1027.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1027.jpg)
At about 111 or so..
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1029.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1029.jpg)
Interesting watching how the Tel-Tru lines right up with the Mav early and then diverts some..
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1030.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1030.jpg)
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1031.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1031.jpg)
Finished with all areas ~ 170ish
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1032.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1032.jpg)
The only issue was a couple of drops off the lid. Running these higher temps makes this happen. I probably need to give a good cleaning. This did not happen on the 'newer' drum (black one)
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1034.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1034.jpg)
Set up at bros house
http://i238.photobucket.com/albums/ff192/nabordawg1/th_IMG_1028.jpg (http://s238.photobucket.com/albums/ff192/nabordawg1/?action=view&current=IMG_1028.jpg)

I was trying to find as many Turkey threads as possible to get folks fired up about smoking a turkey!!!:thumbs up:

Hopefully we will have lots of pictures the next few days with lots of smiles:msn-wink:

californiasmokin
11-27-2009, 08:46 AM
Nice Bird Glen!
Looks like you had yourself everything at hand with your table setup.

Thanks for feeding us!!!:drooling: