Displaced Texan

Smoked turkey is lovely, and not difficult at all.

Turkey breasts and leg quarters. I also picked the meat off the wings and bagged it for chili or gumbo. Not much of a smoke ring, but the flavor is there.

About 4.5 hours on the smoker, the thickest part of the breast reached 162°. I took it off and wrapped it in a foil tent to rest for a few hours. Residual cooking will take it to a safe 165°. I’ll break it down after that, and vacuum seal the bits. We will have one of the breasts tonight for smoked turkey sammiches! The other breast will go for a future dinner, and legs/thighs will probably be used in a gumbo, or maybe a chili.

Smoker is about 275°. I put it on about an hour ago. This is a fairly small bird, a little over 12#. I imagine it will be to temp early this afternoon. This one is to have on hand for quick meals, the Thanksgiving bird will be roasted, Mrs Tex prefers it that way.

I don’t think I’ve ever tried Butt Rub.

Yeah the sugar is the downside, but, that makes for nice caramelized crust on pork. I have dry rubbed this 12# Turkey with Dillo dust, cut with another bbq rub I like. It will go on the smoker tomorrow.

I’ll be using it this weekend, smoking a turkey, and possibly a rack of ribs.

Howdy, and welcome to the forum!

Oh hell, I’m not that old. We had Fluke meters. Our oscilloscope was a fossil though...I think it was from WWII

I’m not really. Simply some inter service rivalry fun. I have the utmost respect for what they do.

And at least we weren’t Coast Guard....

And also you, sir. I enjoy a little friendly shit talking between bubbleheads and skimmers. It’s always fun!

Gotta find us before we find you.

Remember, there are only 2 types of ships. Submarines, and targets. Skimmers are always at test depth. One of my jarhead buddies told me that purple crayons are best. They taste like grape.

Maybe that happened on skimmers. Submarine ETs fixed everything.

Damn skimmers. I was a ET1/SS. ESM ET.

I didn’t know you were a squid. What did you do?

Happy birthday, crayon eaters.

Me too! The news terrified everyone with that story for a long while.

Cook your armadillo to 165°F

Possum ain’t bad.....a little greasy, but not bad. I try not to kill them, because they eat their weight in ticks.

That’s awesome! In retrospect, I shouldn’t have told the wife the code had been cracked. No more do I have the excuse of ordering from LaRue just to get Dillo dust. On the other hand, our new house is 5 miles from them. Maybe I can use the excuse of supporting local businesses!!!!