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The First and the Last

post #1 of 14
Thread Starter 

The first smoke on my new WSM and the last smoke of 2012.

 

This all started on Man Man's thread: http://www.smokingmeatforums.com/t/115502/wsm-test-run-temp-controls-and-advice#post_744527 which I proceeded to hijack...so if he wants  to come in here and talk about anything under the sun that is OK by me. Hopefully he won't talk about the Packers...but I deserve that! The turkey turned out pretty well. The white meat was a tad dry but very tasty. I did learn a lot but I still have a ways to go. the pictures are crap because I used my iphone...and I forgot to take pictures before we ate!

 

 

IMG_0466.jpgIMG_0468.jpg

 

I coated the turkey with a Lime paprika rub I was given for Christmas, good stuff. I put the turkey on a rack over a pan with ~ 1 cup of water and 1 cup of fruit juice (pomegrante apple or something) and ended up with 1 quart of drippings! I put it in the fridge and took the fat layer off and my wife did her gravy magic. You could taste the sweet from the juice which gave it a saurbraten-ish flavor. I thought it was tremendous. This picture is after I removed the fat cap and warmed it up but before my wife worked on it.

 

IMG_0465.jpg

 

I used Hickory and apple chips throughout the smoke and Mesquite at the end. Not sure if I'm a big mesquite fan.

post #2 of 14

From the looks of that delicious turkey?

 

I hope it was your last smoke of 2011, and not your last smoke of 2012?

 

Good luck and good smoking.

 

P.S.  And this comes from a guy who doesn't like turkey.

post #3 of 14

Looks great I bet it tasted good too

post #4 of 14
Thread Starter 

Whoops...I'm sealing my own fate! It was supposed to be 2011!

post #5 of 14

Good lookin' Bird...I don't see where you Brined the Turkey, that makes a huge difference in final moisture in the breast...JJ

post #6 of 14
Thread Starter 

I did brine Jimmy. I used the Slaughterhouse brine recipe by tip. I didn't have the spices he had so I improvised. That is the third time I've used that brine. I like it. My main problem was I finished the breast at 195. The WSM got away from me.

post #7 of 14
Thread Starter 

My wife turned the rest of it into Turkey & wild Rice soup. The smokey scent filled the whole house! It was excellent.

 

DSC_0109.jpg

post #8 of 14

Did someone say Packers?

 

Best chicken noodle soup I ever made was with a whole smoked chicken. Your turkey looks great from start to finish!!

 

post #9 of 14

YAAAAA Buddy the Pack rules in my book. Yes I'm a die-hard cheese head transplanted in Chiefs country. (sorry couldn't resist) sausage.gif

 

That turkey looked Excellent Very nice job. I smoke lots of turkeys and your color is Great. points.gif

 

LOL when i saw "last smoke of 2012" I was like ooh no someone giving up. Then I kept reading and realized it must be a typo. 

post #10 of 14

The turkey & the soup look great! Nice job!

post #11 of 14
Thread Starter 

If you have not tried making soup from the remains of a smoke you need to get on it! The smell was great and we gobbled it down...get it, gobbled...alright I'll stop.

 

...and I'm a Bears fan...

post #12 of 14

x2 on the soup made from smoked chicken or turkey!

 

....and I'm a Steelers fan... OK, let the th_violent5.gifbegin.....

post #13 of 14

The bird looks nice but the soup is where its at drool.gif

post #14 of 14

It looks good and the soup idea is great one

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