... am I crazy if I cook it in the PBC.?
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So I have a 20 lb turkey in the freezer . . .
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I've done turkeys in my PBC before, but not that big - I usually shoot for 12-14 lb if I'm going to smoke one. We got the monster bird when my wife did a Walmart pickup and asked for a turkey breast, and they substituted. So now I want to take care of it over Memorial Day when our neighborhood pod gets together. I'll probably make some Alabama white sauce to go with.
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Moderator
- Jun 2014
- 12085
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
I like to run 350 and keep the breast side facing the inner barrel, which allows to keep out a rebar, and get the skin plenty brown.
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I've done a 17 lb'er on my pbc, turned out great. I bet a 20lb bird would do great as well, might need to crack the lid a bit though.
Also YES with the Alabama white sauce! I did that with some chicken this last weekend for a buddy and both him and his wife went crazy over it! My wife has always been 'meh' about chicken in general, but with that sauce she loves when I do chicken.
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I've done a couple 14-16#ers. Dry brined, Cajun buttery injection, salt free Meathead-influenced poultry rub. Whole, hung on the turkey hook.
With both of them I cracked the lid, pulled rods and generally monkeyed around with it to run it around 375â°-400â°.
First one turned out great.
Never one to be satisfied with great (it's a problem) I decided to finish the second one in my turkey fryer.
I'm not sure what surpasses great, but imagine a smoked, seasoned moist bird with crispy skin and that unique peanut oil touch.
Unnecessary? Sure. A crowd pleaser. Yup.
Reminder to all poultry smokers, beware that tenting the bird after pulling it out can compromise your crispy skin.
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