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26.45lbs Turkey

post #1 of 6
Thread Starter 

I just got through smoking the biggest bird I've done to date.  I have tried to stay away from smoking anything over 20lbs to avoid any "rule" problems.  But I agreed to smoke a bird for a graduation and they brought this monster to me.  Thanks to Pellet for recommending spatchcocking.  It worked very well. 

 

Like I said 26.45 lbs!!

 

Said he thawed in the fridge for 3 days and I pulled ice out of the center.

 

Spatchcocked.

 

Injected and covered with bacon.

 

3 1/2 hours into the cook I hit 140.  WSM running steady at 325.

 

I opened it up at the 4 hour mark to put some ABT's on the top rack. (forgot to get pic's of those)

 

I hit 165 at 5 3/4 hours let it go the full 6 hrs and pulled it off at 167.  The legs fell off when i picked it up.

 

He wanted it pulled so...we pulled it.

post #2 of 6

Good looking Bird , you did a mnice job with the Bacon too. Did you crumble the bacon in with the Pulled meat , MMmmmm.  I'd like to see a good Turkey Bacon Club Sandwitch. :droolThumbs Up.

post #3 of 6
Looks great ! icon14.gif
post #4 of 6

My first thought when I saw this pic was a group of villagers with pitchforks and torches coming to get "The Monster".

It does look tasty though!!

http://cdn.smokingmeatforums.com/6/6b/6b332718_DSCN3963.jpeg

post #5 of 6

Nice! You made good choices for cutting and cooking temps with a monster like that...JJ

post #6 of 6
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Good looking Bird , you did a mnice job with the Bacon too. Did you crumble the bacon in with the Pulled meat , MMmmmm.  I'd like to see a good Turkey Bacon Club Sandwitch. :droolThumbs Up.


Normally i would crumble the bacon up but this guy wanted it on the side (pretty sure he didn't want to share).

 

Quote:

Originally Posted by WaterinHoleBrew View Post

Looks great ! icon14.gif


Thank you!

 

Quote:

Originally Posted by Mdboatbum View Post
 

My first thought when I saw this pic was a group of villagers with pitchforks and torches coming to get "The Monster".

It does look tasty though!!

 

Thank you!  The few sample bites i took before shipping this guy off were pretty tasty!  So much so that i think i'm going to do another (albeit smaller) one next weekend.  I have a brisket and a butt to do for another graduation but i think i can squeeze a 6 hour cook in there again.

 

 

Quote:
Originally Posted by Chef JimmyJ View Post
 

Nice! You made good choices for cutting and cooking temps with a monster like that...JJ


Thank you.  This site was instrumental in my choice making.  I have passed on smoking bigger birds in the past and always opted for the oven, never again! 

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