Displaced Texan 11,731 Posted November 23, 2017 Howdy y’all! At the request of a couple of folks, I’ve started a smoked meat/BBQ thread... I am far from being an expert pitmaster, but I can turn out some relatively edible bbq. Since it’s Thanksgiving, I though I’d show y’all how I’m doing my bird. Two things.... 1) we are having our turkey dinner on Friday, as our guests are on call Thursday. 2) this is my first smoked turkey, so it’s a bit of a learning experience for me. Please feel free to chime in, and slap me on the head if it appears I’m doing something stupid. I like to learn from other people and their experiences, so comments and suggestions are welcome. This will be a real time, ‘live action’ thread, so I’ll show you what I do, and how I do it, as it happens. That all being said, let’s get cooking, y’all! First, we open the ‘cooking wine’, and lubricate the cook. Tonight’s choice is a Yellow Tail Chardonnay. Next, we start the brine. I use the Alton Brown turkey brine method. If you’ve never used AB’s method, have a look here: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271 A gallon of vegetable stock, a cup of kosher salt, 1/2 cup brown sugar, peppercorns, allspice berries, and some candied ginger go into the pot. Bring this to a boil to dissolve all the solids. Afterwards, turn it off, and let it cool down. We don’t want to dunk our bird into hot liquid... While this cools, I’m gonna drink some more ‘cooking wine’, and get the brining bucket and the bird ready. Please stand by! 1 Quote Share this post Link to post Share on other sites
TonyJ 17 Posted November 23, 2017 I haven't smoked a turkey in years, Can't wait to see the finished product. Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 23, 2017 Me either!! Now that the brine has cooled a bit, I put the turkey into a food safe 5 gallon bucket (available at your local Lowe’s store), along with the brine, 10lbs of ice, and cold water. Snap the lid on, and let it soak in the brine solution for at least 1 hour per pound of bird. We have a 23lb turkey, but we’ll let it soak for about 36 hours. I check the ice every 6-8 hours and refill as required. Now, we drink more wine, and we wait. Because I’m a Star Wars geek... 3 Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 23, 2017 Checked the bird this morning, and topped off the ice. Nothing exciting is going to happen until tomorrow morning, when we prep the bird and pop it into the smoker. 1 Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 23, 2017 Tex’s ‘famous’ cornbread and sausage dressing.... Quote Share this post Link to post Share on other sites
Ray Ray 3,566 Posted November 23, 2017 I will be following this page, thanks. 1 Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 24, 2017 Things are happening fast and furious at DT’s household this morning. I’ve started my mothers homemade bread. Pulled the turkey from the brine and rinsed it, and patted it dry. Rubbed it down with canola oil, and then a liberal coating of rub. Stuffed the cavity with a cut up apple, red onion, and some fresh herbs. Put the poultry hook into the bird. Set up the fire box for the PBC and lit the chimney. Once we get a nice set of coals going, I’ll put it in the smoker. Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 24, 2017 Coals are ready. I added some applewood chips that I have been soaking in water. Brid is on, and will cook to a temperature of 165* with my probe stuck in the thickest part of the breast. Mom’s bread (actually, according to my sister, it’s my great grandmothers bread recipe) is rising nicely. Time to tidy up a bit and drink some good bourbon while the bird cooks. Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 24, 2017 Yeehaw! Quote Share this post Link to post Share on other sites
Zeke 5,504 Posted November 24, 2017 What temp the smoker at? Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 24, 2017 With the PBC you don’t so much worry about temp of the smoker. That’s one of the reasons this thing is so easy, no futzing around with the fire, dampers, or anything. Set the vent at the bottom according to your altitude, and forget it. I would estimate it’s about 225*. May break out my infrared thermometer just for kicks. 1 Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 24, 2017 Bird reached 165*, (a little quicker than I had expected) so I pulled it off the smoker. Holy hell, it’s tender. Gonna let it rest, then we’ll have a sample.... Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 24, 2017 It’s really hard to tell by this pic, but holy smokes, this turkey is moist, and tender!!! Not too much smoke...totally amazing! Winner winner, turkey dinner! Chalking this one up as a success. Lessons learned. Next time I’ll use butchers twine to secure the legs. The skin flap didn’t hold them to the poultry hook as well as I would have liked. I used a rub I never used before...one of the PBC brand rubs. It’s a little spicy, I’d probably use my own tried and true rub next time. Other than that, this turkey turned out delicious!! Guests will be here soon, time to get our grub on! 2 Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 25, 2017 I can’t believe how good this turkey tasted. Moist, tender, and an amazing flavor. The bread turned out fantastic too! Mrs Tex and I (and the tactical weiner dawg, too!) are on the couch, rubbing our bellies, we’re all done for the night! Thanks for hanging around with us! Tex 1 Quote Share this post Link to post Share on other sites
JohnnyB 4,322 Posted November 25, 2017 Thanks for sharing your day with us DT! I bought a smoker once and never used it.....I wound throwing it away and my wife won't let buy another one. A smoker is not like a new gun that I can just sneak in when she falls asleep! I will show her your pics and hope she will reconsider! Quote Share this post Link to post Share on other sites
TonyJ 17 Posted November 25, 2017 DT, That bird Looks Delicious. Great Job Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 25, 2017 Thanks Tony. It was very tasty. In fact, I’m snacking on a roll and turkey now It didn’t make a good presentation, but that didn’t really matter to me. I carve the bird in the kitchen and plate the meat on a serving tray. We don’t make a show of carving the bird at the table, like my folks used to. Quote Share this post Link to post Share on other sites
T Bill 649 Posted November 25, 2017 10 hours ago, JohnnyB said: A smoker is not like a new gun that I can just sneak in when she falls asleep! I thought you knew that guns are like rabbits, leave two alone in the closet and next thing you know they reproduce! Great Job, DT. Sure looks good. Quote Share this post Link to post Share on other sites
Ray Ray 3,566 Posted November 26, 2017 Can I be your friend? 1 Quote Share this post Link to post Share on other sites
Zeke 5,504 Posted November 26, 2017 26 minutes ago, Ray Ray said: Can I be your friend? Oh, I’m going to encourage it every opportunity I’m afforded!!! Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 26, 2017 Lol! The next DT’s smoked meat thread will be Christmas. I’ll really get y’all drooling then. We are smoking a brisket. Once you put my meat in yo mouf, you gonna want to swallow!! 1 Quote Share this post Link to post Share on other sites
Zeke 5,504 Posted November 26, 2017 @ChrisJM981 we off da hook bro! Top gun hi 5 Quote Share this post Link to post Share on other sites
Ray Ray 3,566 Posted November 26, 2017 23 minutes ago, Displaced Texan said: Lol! The next DT’s smoked meat thread will be Christmas. I’ll really get y’all drooling then. We are smoking a brisket. Once you put my meat in yo mouf, you gonna want to swallow!! No spittin 1 Quote Share this post Link to post Share on other sites
Handyman 5,682 Posted November 26, 2017 On 11/24/2017 at 4:04 PM, Displaced Texan said: What's that black thing at 8 o'clock? Did you burn a wing off? It looks like you cooked it in the fires of Mount Doom... Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 26, 2017 Wing skin got pretty crispy, but the meat was nice and tender. The wings belong to the tactical weiner dog...she didn’t seem to mind! 1 Quote Share this post Link to post Share on other sites
YankeeSC 1,204 Posted November 30, 2017 Since we're talking BBQ ... I went to Charleston SC for the Thanksgiving break and came across a place called Lewis BBQ that specializes in central TX BBQ, my favorite! The owner John Lewis help Aaron Franklin get his place established. Amazing brisket! Quote Share this post Link to post Share on other sites
Displaced Texan 11,731 Posted November 30, 2017 Nice!!! I’m doing a bbq brisket for Christmas dinner! 2 Quote Share this post Link to post Share on other sites
Rob0115 1,105 Posted November 30, 2017 1 hour ago, Displaced Texan said: Nice!!! I’m doing a bbq brisket for Christmas dinner! That’s two of us. Quote Share this post Link to post Share on other sites
Ray Ray 3,566 Posted November 30, 2017 5 hours ago, tomk62 said: Since we're talking BBQ ... I went to Charleston SC for the Thanksgiving break and came across a place called Lewis BBQ that specializes in central TX BBQ, my favorite! The owner John Lewis help Aaron Franklin get his place established. Amazing brisket! I don't get why someone in South Carolina would want Texas BBQ. Both sections of the US have top notch BBQ. 1 Quote Share this post Link to post Share on other sites