7 birds smoked for the big day next week (Lots of Qview)

Discussion in 'Poultry' started by rbranstner, Nov 20, 2011.

  1. rbranstner

    rbranstner Smoking Guru OTBS Member

    Well the birds I smoked last year for Thanksgiving went over so well that  it was requested that I smoke them again. I normally smoke a bird for our family but last year since I had my big smoke shack I decided to offer to a few people at and lets just say it turned into an every year ordeal. I brined them over night with the same brine I  used last year (Big Guys Brine) then I hung them in the netting and threw them in the smoke shack at 250 degrees and they took around 6.5 hours to reach 165-170 degrees. I was trying to use my AMNPS for the first time with the "perfect blend" pellets but it appears I am not getting enough air flow for the thing to run. I need to mess with that some more. I ended up putting a mix of hickory chunks and apple chips in my cast iron pan for my smoke. Once the birds were done I put them in a foil pan and wrapped them in foil and let them sit in the garage to cool/freeze. The birds will be warmed on Thanksgiving with the bird being put on a V tray and then putting some chicken stock in the bottom of the pan for moisture. Here are some pictures.

    The birds in the cooler thawing.

    [​IMG]

    The brine all mixed up and waiting for the birds.

    [​IMG]

    The birds are in the brine to rest for the night. I put ziplock bags filled with water on top of the birds to weigh them down.

    [​IMG]

    Here are the birds out of the brine and hanging in their nets to drip a bit before they go into the smoker.

    [​IMG]

    [​IMG]

    Getting the AMNPS going.

    [​IMG]

    Into the smoker.

    [​IMG]

    [​IMG]

    Now as the birds were in the smoker I fired up my WOK to make some chicken fried rice to show my buddy how the WOK worked.

    [​IMG]

    My helper trying out the WOK.

    [​IMG]

    Me doing my thing.

    [​IMG]

    Now back to the birds.

    Here they are all  done and hanging in the garage to cool a bit.

    [​IMG]

    A closer shot.

    [​IMG]

    And here they are all packaged up ready for people to pick them up today. I really like the netting and I'm glad Pops turned me onto  them. They did stick to the skin in a couple of spots and pull the skin off but only one a few birds and only a small spot was pulled off. I will be using the nets again next year. Sorry I didn't get a shot of the birds removed from the netting so you could see the color on the birds. Great color and great smell. My buddy ripped a pinch off of his and said it tasted great.

    [​IMG]

    I  can't wait to see and hear how these taste on Thursday. Thanks for looking and Happy Thanksgiving to you all.
     
    Last edited: Nov 20, 2011
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job Ross, keep it up and you'll have to build another smoker for next year [​IMG]
     
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking fabulous!!!

    Gobble gobble!!!

      Craig
     
  4. roller

    roller Smoking Guru SMF Premier Member

    Yep build it and they will come...They look real good Ross ...
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow ross that is a great job. looks like the winter is at your door
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---I knew you'd be doing this on a regular basis, after seeing the job you did last year!!!!

    Bear
     
  7. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    looking good     keep those friends happy
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome Ross!  Great looking smokehouse!

    Love the hanging turkeys! It just looks really professional!
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job Ross.  Great looking smoke house.  

    Man I love that WOK too. I just did paella out of my motorhome a couple of weeks ago with it. 
     
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea I'd say winter is near. It snowed the other day but most  of it didn't stick around. The temps were in the teens last night so it's definitely cold. The nice thing is I now have a walk in cooler garage. I don't have to  worry about trying to keep 7 birds cold enough I just keep them in the garage and they are fine. Its actually below freezing in my garage after last  night so the birds are frozen now  which is just fine. That is what I did last year and it seemed to  work good that way.
     
  11. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Nice....Maybe next year spray the netting with olive oil may help solve the sticking issue.
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hey Ross---Your Turkeys remind me of a Western Series I'm currently streaming from NetFlix.

    "The Magnificent Seven" !!!

    Bear
     
  13. Good stuff Ross!

    Hey I am doing a yard bird Wednesday.....Wanna share that brine recipe?

    Last time I used the Slaughter House brine I found on here but I like the look of yours and would like to try it.
     
  14. raptor700

    raptor700 Master of the Pit OTBS Member

      Exactly!

    Ross is the Turkey master [​IMG]

    I just wish I was his neighbor [​IMG]
     
  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    Sure I'll share the brine. I can't take credit for the recipe as I got the overall gist of it from Big Guy some time last year. Its a great brine I just love the smell and flavor of it.

    1 cup brown sugar
    1 cup coarse salt
    20 cups water
    A few orange slices
    Some bay leaves
    Onions
    Garlic

    Brine over night or longer. (I brined mine for 20 hours both last year and this year)
     
    Remove and pat dry,stuff, rub down with some EVOO and a some Old Bay or any other seasoning you may like.

    For 7-9 birds I had to make 10 gallons of this brine which is this recipe x8. If you are just doing one bird you will probably only need to do a single or double batch.
     
  16. rbranstner

    rbranstner Smoking Guru OTBS Member

    I did put some olive oil on the bird but maybe I didn't get it coated good enough along all of the birds. I will have to do some experimenting and see what I can do to fix this. But like I said it was a very minimal amount of sticking.
     


    Thanks guys
     
     
  17. tom c

    tom c Smoking Fanatic

    How do you reheat them?
     
  18. rbranstner

    rbranstner Smoking Guru OTBS Member


    Either in the oven or a roaster pan. Put them up on a rack and put some chicken stock in the bottom and put a lid on and slowly heat  them at around 200-225 degrees until they are warm. Last year it took around 3 hours I think.
     
  19. tom c

    tom c Smoking Fanatic

    I that from forzen or not?
     
  20. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea they are usually a bit frozen. I smoke them the weekend before Thanksgiving and leave them in my garage for the week because it is cold out there this time of the year so they end up freezing. Now keep in mind it isn't frozen solid like it would be if you put it in your freezer its just slightly frozen because the garage is around 20-30 degrees. If it was put in the freezer after smoking it I would imagine it would need a bit longer or it might be a good idea to thaw it a bit before you cook it. I have never tried reheating one after it has been in my freezer so I can't say for sure what that would be like.
     
    Last edited: Nov 20, 2011

Share This Page