Thought we'd would get this started with Thanksgiving just around the corner. I don't want to leave anyone out, so if you have something other than a KBQ feel free to contribute too!
How many birds:
Frozen, fresh:
Spatchcock or not:
Brine wet/dry time & ingredients:
Wood type:
Temperature range:
KBQ step up - pan dry/h2o otherwise:
Beer, hard liquor or both!:
Any other relevant info. that will make guest envy our turkeys:
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
2 birds frozen, both dry brined, 1 smoked, 1 spatchcocked and roasted for traditional turkey and gravy. Smoked bird will be on rec tec @ 180 for 12-14 hours w/ amazentube. Using Louisiana Brand cherry wood pellets. Plenty of beer and wine.
I'm smoking my first turkey (12-14 lbs) on my new RecTec so I'm appreciating your post. Your advice, please: 1) what do you use to dry brine 2) any disadvantage to putting a pan of water with the bird? Thanks in advance for the help and Happy Thanksgiving.
I have a 14-16 lb bird coming "hard cooled". Going to be a dry brine with herbs, and stuffed with pork/bread/herb stuffing. Probably oil under the skin or butter on the outside. I'm waiting to see what the weather shapes up to be before committing to a cooker. The KBQ is ready to go, but the wife is a bit skeptical about using it for the big meal with guests. I keep reminding her it will keep me out of the kitchen, and she keeps reminding me that she might have some other tasks for me. Next alternative is the BGE, which will need a cleaning burnout over the weekend. And finally, we have two indoor kitchens. So, we'll see.
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
1 whole turkey, frozen, thawed, dry brined, S&G rub, aromatics in the cavity, oiled skin, oven roasted on rack in roaster pan (500F for 30 min, finish at 325F to 160F internal breast). Drippings and giblets for thin gravy.
1 fresh whole breast, skin on, for the PBC, "airline" cut with the drumette attached, dry brined, S&G rub. 325F target cooker temp to 160F internal. Wood species TBD, thinking fruit or nut wood of some sort (Apple? Cherry? Pecan?)
Will pull out the Willet's or Old Weller bourbon; or Woodford Reserve in a pinch. Gon' be a good day...
I will be cooking 2 birds in the 15-20 lb range, one on Thanksgiving Day in the PBC and the other on the following Saturday in the Old Country Over/Under. This will be my first attempt at turkey in the PBC, and I have a small stack of apple wood somebody gave me ready to go for Saturday. Will likely mix that apple with cherry. Because cherry. Will spatchcock both of these and pretty much follow Meathead's recipe using S&G. That was a huge success last year. I'm hauling the PBC 150 miles to the in-laws for the Thanksgiving Day cook. My Saturday afternoon will be filled with college football, frosty beverages and burning sticks in the OC's firebox.
I will be doing 3 birds: 24lb and 22lb birds for Thanksgiving and a 15lb bird either the Friday or Saturday following like Steve R.. Gonna wet brine for 36 hours, inject with butter, rub with black pepper and a little paprika, and smoke whole the 1st 2 birds. The 1 for the weekend will be a cajun bird all the way, injected and rubbed with Malcolm Reed's cajun recipe and smoked whole as well.
I have done quite a bit a research here in https://pitmaster.amazingribs.com/fo...inned-exterior. The gist of it is this: dry brined 24 hrs uncovered in fridge, rub skin with a ratio of 1 T rub of choice and 1 tsp baking powder (per fzxdoc ) and set uncovered for an additional 24 hrs, then cook.
We'll be taking the trailer to the coast for the weekend, so I'm thinking I'll prepare some Sous Vide turkey in advance and then just reheat on Thanksgiving day. I've been studying up on it...
ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
19 lb. first time in PBC, whole, untrussed. Have always done whole or spatchcocked in Performer with SNS (or the Smokenator in the old days). I used to wet brine but now only dry brine. I use SG rub on oiled skin and under the skin with salted butter. I always agonize over thermometer placement and finished temp for breast and thighs hence why spatchcocking when I can. This year since I am using PBC and whole bird I will again agonize over internal temp and doneness I guess
Don't bother agonizing, the PBC will cook that bird perfectly. With the dark meat closest to the heat, it will be perfect ... just don't forget to take full credit for being an awesome chef.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
How many birds: 1 twelve pound Butterball for the two of us (😒)
Frozen, fresh: frozen
Spatchcock or not: not
Brine wet/dry time & ingredients: none
Wood type: none ... unless you count the kitchen cabinets: knotty alder
Temperature range: 350 +- whatever the electric oven thinks is appropriate
KBQ step up - pan dry/h2o otherwise: no KBQ or anything else outside ... just a large plastic oven bag indoors
Beer, hard liquor or both!: beer, wine, and if that's not enough, brandy later (also have scotch, Irish whiskey, grappa, gin, aquavit, etc., in reserve if needed)
Any other relevant info. that will make guest envy our turkeys: wife wants a "normal" Thanksgiving dinner this year ... so I'm hoping that the wine, beer, and brandy will see me through dry white meat, under-done dark meat, and rubbery skin (sigh). No envy necessary ...
Last edited by MBMorgan; November 11, 2018, 01:44 PM.
jecucolo - To be honest, neither of us is a big fan of turkey (don't quite know why she wants to cook one this year). Normally we have chicken, Cornish hen, prime rib, or duck (all smoked) for Thanksgiving ...
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