Smoked Cajun turkey today - Q-view

coachwalrich

Fire Starter

Original poster

Aug 25, 2014

35

14

Cleveland, OH

• Sep 14, 2014

• #1

So I brined this beauty last night:

Brine:

1 gallon water

3/4 cup of kosher salt

3/4 cup of brown sugar

1/2 cup of Cajun seasoning

1/4 cup of coarse black pepper

Put in the fridge for 15 hours

Injected it:

1 stick of butter, melted
1 tablespoon of Cajun seasoning
1 tablespoon garlic powder

I heated all the ingredients in a small saucepan - and injected the turkey about 6 times

Sprinkled Cajun seasoning all over the turkey

Smoked it for a little over 4 hours 

Cherry wood

Took out and wrapped it to rest for 50 minutes

YUM YUM!

10682868_10152717293340908_952010993_o.jpg

• coachwalrich
• Sep 14, 2014

10709931_10152717293150908_1961965182_o.jpg

• coachwalrich
• Sep 14, 2014

 

Last edited: Sep 14, 2014

• 

Reactions: teedawg, mikeblake53 and mahto

JckDanls 07

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Sep 10, 2011

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Tampa area, Florida.

• Sep 14, 2014

• #2

MM MMMM MMMMMMM.... that looks really good... I like to run it through my slicer (after overnight refrigeration) for sammich's during the week...

Did you put any kinda rub on it ? how did the cajun seasoning come through with just a brine and injection ??

 

Last edited: Sep 14, 2014

biggqwesty

Meat Mopper

Aug 31, 2014

195

12

mount Gambier, south Australia

• Sep 14, 2014

• #3

Looks nice as..

 

coachwalrich

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Original poster

Thread starter

Aug 25, 2014

35

14

Cleveland, OH

• Sep 14, 2014

• #4

JckDanls 07 said:

MM MMMM MMMMMMM.... that looks really good... I like to run it through my slicer (after overnight refrigeration) for sammich's during the week...

Did you put any kinda rub on it ? how did the cajun seasoning come through with just a brine and injection ??

Click to expand...

Thanks - yeah, i rubbed yellow mustard all over and then sprinkled cajun  season all over.  I was nervous it was going to be overkill on the seasoning, so I did not put on a lot, but I did cover the turkey.  Had the right bite - it was very juicy!

 

oldschoolbbq

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Jul 16, 2008

9,359

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NW Ohio - outside Toledo

• Sep 17, 2014

• #5

Coach , I'm prou of your skills . You are improving greatly

That is one nice looking Turkey Breast

keep doing the practice and  . . .

 

coachwalrich

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Original poster

Thread starter

Aug 25, 2014

35

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Cleveland, OH

• Sep 18, 2014

• #6

Thank you OldSchoolBBQ!!!! 

 

crazymoon

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Aug 24, 2014

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Great North Woods, NH

• Sep 18, 2014

• #7

I like the idea of melting butter for an injection. I've always used store bought marinades and will have to try that , the turkey looks excellent !! thanks CM

 

Last edited: Sep 18, 2014

foamheart

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Sep 18, 2014

• #8

Nice looking turkey!

One of the local resturants actually injects crab boil in their turkeys and calls it a cajun turkey po-boy, they do the same with roast beef.

Its a spicy meat, its different , wouldn't want one everday, but occassional its a welcome change.

Again, nice looking turkey, great job!

 

knifebld

Smoking Fanatic

Mar 10, 2014

890

195

Valleyfield, Quebec

• Sep 19, 2014

• #9

Awesome looking turkey Jeff!

At what temp were you smoking at? And at what IT did you pull it off?

Have not tried smoking a turkey yet, but I might just use your post as a goto for our Thanksgiving Turkey in October! :)

 

urickmic

Newbie

Aug 22, 2014

14

10

SE Wisconsin

• Sep 19, 2014

• #10

Great looking Bird Coach

 

goodbeer

Newbie

Oct 12, 2012

27

10

Lake Orion, MI

• Sep 19, 2014

• #11

Nice looking bird!How many pounds was the turkey? What temp did you smoke at?Did you have smoke going the entire 4 hours?Sorry for all the questions smoking a couple of turkey breasts tomorrow!

 

coachwalrich

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Aug 25, 2014

35

14

Cleveland, OH

• Sep 19, 2014

• #12

goodbeer said:

Nice looking bird! How many pounds was the turkey? What temp did you smoke at? Did you have smoke going the entire 4 hours? Sorry for all the questions smoking a couple of turkey breasts tomorrow!

Click to expand...

Hey GoodBeer

The bird was almost 5lbs

Cooked between 225-240

I smoke it for about 2 1/2-3 hours

Big thing is when you take it out and wrap and let it rest.

Are you going to brine and inject yours?

 

coachwalrich

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Thread starter

Aug 25, 2014

35

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Cleveland, OH

• Sep 19, 2014

• #13

knifebld said:

 
Awesome looking turkey Jeff!

At what temp were you smoking at? And at what IT did you pull it off?

Have not tried smoking a turkey yet, but I might just use your post as a goto for our Thanksgiving Turkey in October! :)

Click to expand...

Hey Knifebid!

Thanks!

I smoked 225-240 and I pulled it off when it hit 164 and then wrapped in foil and a towel 

 

coachwalrich

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Original poster

Thread starter

Aug 25, 2014

35

14

Cleveland, OH

• Sep 19, 2014

• #14

Thanks everyone for the comments!  I am just starting, so I rely on many of you for help.  I really like this site!

Going to try a Boston Butt on Sunday!!!!

 

teedawg

Newbie

Jul 29, 2014

24

12

Virginia

• Sep 19, 2014

• #15

WOW! That looks excellent! I was just discussing with the wife about the weekend smoke, looks like you made our decision for us! Excellent work, looks amazing. 

 

b-one

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Aug 31, 2014

8,954

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Michigan

• Sep 19, 2014

• #16

Great sounding and better looking great job on the turkey!

 

smokinvegasbaby

Master of the Pit

Jul 23, 2013

1,063

327

Las Vegas, Nevada

• Sep 22, 2014

• #17

CoachWalrich said:

 
So I brined this beauty last night:

Brine:

1 gallon water

3/4 cup of kosher salt

3/4 cup of brown sugar

1/2 cup of Cajun seasoning

1/4 cup of coarse black pepper

Put in the fridge for 15 hours

Injected it:

1 stick of butter, melted
1 tablespoon of Cajun seasoning
1 tablespoon garlic powder

I heated all the ingredients in a small saucepan - and injected the turkey about 6 times

Sprinkled Cajun seasoning all over the turkey

Smoked it for a little over 4 hours 

Cherry wood

Took out and wrapped it to rest for 50 minutes

YUM YUM!

10682868_10152717293340908_952010993_o.jpg

• coachwalrich
• Sep 14, 2014

10709931_10152717293150908_1961965182_o.jpg

• coachwalrich
• Sep 14, 2014

Click to expand...

WOW! your turkey looks amazing. I love "next day turkey sammies"..............I haven't smoked a turkey YET - might have to fire up my smoker this weekend in between football games!  Great Smoke Coach.

Josie aka SmokinVegasBaby

 

todg

Fire Starter

Jun 26, 2014

39

11

• Sep 22, 2014

• #18

Did you leave the skin on??? And could you eat the skin or was it like rubber? Thanks in advance.

 

coachwalrich

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Original poster

Thread starter

Aug 25, 2014

35

14

Cleveland, OH

• Sep 23, 2014

• #19

Thanks again for the comments!  I appreciate it!  

Todg  - yes, kept the skin on - and yes, I could eat it - in fact, it tasted awesome!

 

toesmasher

Fire Starter

Dec 26, 2012

37

11

North Central West-By-God-Virginia

• Sep 24, 2014

• #20

Looks good. Might have to give it a try.