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Fathers day meatloaf & turkey q-view

post #1 of 10
Thread Starter 
Turkey out of the brine
Pat dry, then rub
Meatloaf rubbed w/3 strips of bacon on top;)
(I want it to remain a meatloaf, not a fatty)

post #2 of 10
Thread Starter 

Turkey on the bottom rack with maverick dual probes

Meatloaf on top rack

Im using a napoleon charcoal 3 in 1 smoker
Water pan has warm water and the herbs from the brine
post #3 of 10
Thread Starter 
Im using sugar maple chunks as my smoke

...now for the painful waiting game
post #4 of 10

How did things turn out!

 

Kat

post #5 of 10
Thread Starter 
Turkey is currently resting after 2.75 hours hitting 165. The cook temp was 210-230
The meatloaf is has 4 degrees left to cook before i pull it off
I should mention, after 1.75 hours i wrapped the turkey in foil with a dash of apple juice and bourbon and left it till it finished
post #6 of 10
Thread Starter 
Another point id like to make...
The bottom is the bbq temp
post #7 of 10
Thread Starter 
Ok, you cant see it very clearly
The factory installed thermometer is roughly 45 degrees lower then the maveric redi check

I believe the maveric;)
post #8 of 10
Thread Starter 

Smoke got a little heavy at the end! lol



Easily the best turkey and meatload ive ever had
The guest we had over couldnt stop eating and talking about it
Everything I did, I learned off this forum. I just started using a smoke a few months ago

I cant thank the members and mods enough!
post #9 of 10
Looks delicious.................. Great job
post #10 of 10

That looks great...Nicely done!

 

Red

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