Thanksgiving Smoke

[plasmadr]

Planning an outdoor feast with family- all the cooking outdoors too!

[HawkerXP]

Welcome to the Pit! Lookin good! Happy Thanksgiving!

[tbob4]

Looks great!

[ecowper]

Nice .... I’ve got a 16 lb bird going on my WSM around 1:30, or so

[ecowper]

I’m known for cooking 2X what is actually necessary for gatherings at the house ..... I suspect I may be doing 4X this year

[Panhead John]

Not if I was there! You’d be short. And I’d wrestle anyone for both the wings! Luv the turkey wings! My favorite part.

[ecowper]

Man, if no one eats the wings they are great for the turkey soup!

[Meathead]

My wife pulled rank on me this year. I have cooked the bird for 20 years or so and this year she wants to do it. And she's doing it alllll wrong. Arrgghhh.

[GBA]

Just tell her it sucked, it'll be back in you're control next time

[EdF]

My wife and I cooked it together this year. Something we generally avoid. And only a couple of small kerfuffles about how it should be done!

[ScottyC13]

I recommend getting your wife this book. Worked wonders for me.

https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X/ref=nodl_

[RonB]

Welcome to The Pit.

[Satchelpig]

Had a great day and all props to Meathead for responding to a morning question to be sure I stayed on track. It was all delicious and I did nearly all of the cooking based on recipes and information I received learned here. I am exhausted but happy -- and doing it again Saturday for the other part of our family . . . This time with a Cajun spin, so I welcome suggestions.

Oh. And lest there be any doubt -- the gravy. My God. The gravy. Meathead ain't making that up!

[Satchelpig]

My wife pulled rank on me this year. I have cooked the bird for 20 years or so and this year she wants to do it. And she's doing it alllll wrong. Arrgghhh.

definitive proof that no matter who you are or what you do, the hardest thing in the world is to persuade your spouse that you know anything about anything.

[troymeister]

Thanks Giving Roast Duck, with Homemade Duck Liver Paté, Duck Fat Roasted Vegetables. Duck Stock Gravy with Caramelized Onions and a Hint of Orange.

[Mojo0209]

"Fresh" 11 lb. turkey. Wet brined for 24 hrs and dried, dry brined skin with baking powder and kosher salt for 24 hrs. Smoked with cherry and kbb at 325 for about 4 1/2 hrs. Pulled it out at 155 degrees and rested 30 minutes. It was the best bird I’ve done yet. Hopefully everyone else had a great day and successful cooks. To me turkeys r stressful and brisket r fun.