First Turkey on the PBC

[lschweig]

I did not put AP rub under the skin. I kept the temp at 325 and above the whole cook by cracking the lid and hung it breast side down with the turkey hanger diagonally hung on the rebar (meaning putting the rebar diagonally in the PBC instead of the typical method). The rebar fits nicely through the top of the turkey hanger.

My bird was 17.51# and took around 2.5 hrs. I did leave the temp probe in the breast and moved it a couple of times as the placement can be tricky. Leaving the probe in does not affect dryness IMHO.

I should also mention that I rubbed it prior to putting it in the fridge.

Hope this helps. You are looking at an IT of 160 or so when you pull as there will be some carryover cooking.

[lschweig]

Let us know how it turned out with pictures.

[Joedvasquez]

So, I decided to go with Noah's instructions even though I got great input. This was my first time ever cooking a turkey let alone in the PBC. I put it on at about 11:45 this morning. 16#. Rubbed it with APR last night and left it in the fridge uncovered overnight. Once it hit 165 I took it off. That was pretty much 4 hours later. I loosely covers with foil and let rest for 1/2 hour. I'll tell you, that was the best damn turkey I have ever had in my life. I understand the higher temp for the crispier skin but, damn, that was good ass turkey. My inlaws were raving about it. Made me feel good. I will never cook a turkey in the oven. Thanks for the input all that replied.

[Joedvasquez]

I asked my wife to take photos as I was cutting but she was too busy. So none of those but that turkey seemed undercooked to me even though I know for a fact it wasn't. It was so moist. Crazy. Merry Christmas all!!

[tbob4]

Great job! Merry Christmas to you, too.

[Catmandu]

Looks fantastic! Hope the bird I cook later today on my PBC comes out as good.

[PaulstheRibList]

Super Fun!

[DWCowles]

Beautiful!!

[HawkerXP]

Very nice. Next time try leaving one rebar out. This kept my temps around 330.

[lschweig]

And insert the remaining rebar diagonally to keep the meat centered over the coal.

[PappyBBQ]

I agree. One rebar inserted diagonally. And the rebar slips nicely through the hole at the top of the hanger.

[Joedvasquez]

I mentioned before that I do enjoy trying things the first time as Noah describes and make adjustments accordingly. I'm always down to try suggested methods by people that have cooked on the PBC more than me. Is it worth it that much to get the crispier skin though? I only ask because the turkey turned out sooooo good. I'm not sure I'd want to adjust it too much and ruin the quality of the meat. I'm willing to try it if it's that much better. Please tell me...

[lschweig]

Joedvasquez The crispy skin is definitely worth it as it adds so much (you get to pick at it and etc.). Do remember that the meat is done at a specific IT temp rather than the chamber temp. That is if the chamber temp is higher you will get a wanted crispy skin and will not affect the IT finish temp to any degree other than overall cook timing. The trick is to balance the two to meet in the middle.

You are right it is sooooo damned good so why mess with it, unless you can make it better.

[Joedvasquez]

All right. I'll give that a shot next time. Thanks for the input btw. Much appreciated.

[Nate]

Looks delicious