Sunday Turkey Smoke (teaching an old dog new tricks) with Q-view

heubrewer

Meat Mopper

Original poster

Jun 9, 2014

266

42

Chicago Area

• Nov 30, 2014

• #1

Thursday was Thanksgiving at the releatives. Today we fix our own turkey.

Been smoking a turnkey for almost 20 years now. Was not until this forum that I really discoved brining. Up until that point I was simply rubbing and putting on my Weber Kettle.

This time I made the Chef J brine and will be adding my simple rub to it.

I am giving my MES the holiday off, and will be uing my Weber Kettle once again.

Will post pics as I progress though the prep and smoke. Right now the bird is in the brine bucket (uncovered) after a 24hr brine (per Jeff's recipie)

Thanks again to the forum for teaching this old dog new tricks on turkey smoking.

Well...here is an unimpressive shot at the bird in the brine bucket drying out.

image.jpg

• heubrewer
• Nov 30, 2014

Got the bucket from the local supermarket bakery section so you know its food grade. 3 1/2 gals worked out nicely.

 

Last edited: Nov 30, 2014

rdknb

Master of the Pit

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Chester (Kent Island), Md

• Nov 30, 2014

• #2

Looking forward to seeing the finished product

 

aceoky

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Jul 7, 2014

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• Nov 30, 2014

• #3

Nice! Hope to see the end result!

 

oldschoolbbq

Legendary Pitmaster

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Jul 16, 2008

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NW Ohio - outside Toledo

• Nov 30, 2014

• #4

Be sure to send more Q-view and the narration of this event...

 

heubrewer

Meat Mopper

Original poster

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Jun 9, 2014

266

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Chicago Area

• Nov 30, 2014

• #5

Just put the bird on.

Rubbed with OO, then
SS, peper, granulated onion, granulated garlic, and brown sugar.

Decided at the last minute to add onion, celeray and minced garlic to the drip pan.

Smoking with Kingsford ( to establish a base) and added mesquite charcoal and mesquite wood chunks.

Her is bird on the Weber. the hinged grate makes this a very easy cook

image.jpg

• heubrewer
• Nov 30, 2014

 

Last edited: Nov 30, 2014

heubrewer

Meat Mopper

Original poster

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Jun 9, 2014

266

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Chicago Area

• Nov 30, 2014

• #6

One hour in and just added more charcoal and mesquite

image.jpg

• heubrewer
• Nov 30, 2014

 

Last edited: Nov 30, 2014

heubrewer

Meat Mopper

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Jun 9, 2014

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Chicago Area

• Nov 30, 2014

• #7

Just off the Weber Kettle

2.5 hrs just as planned. 170F in the breast and thigh

image.jpg

• heubrewer
• Nov 30, 2014

The bird is now resting in an Al foil tent

 

Last edited: Nov 30, 2014

heubrewer

Meat Mopper

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Jun 9, 2014

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Chicago Area

• Nov 30, 2014

• #8

Plated and ready to go.


THANK YOU SMF for the brining advice. THANK YOU Chef Jimmy for the brine recipie. Thumbs Up Thumbs Up

20 years smoking a bird and this year was THE BEST Thumbs Up Thumbs Up Thumbs Up

image.jpg

• heubrewer
• Nov 30, 2014

 

Last edited: Nov 30, 2014

aceoky

Smoking Fanatic

Jul 7, 2014

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• Dec 1, 2014

• #9

That looks incredible, nice color and great plating!

 

heubrewer

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Jun 9, 2014

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Chicago Area

• Dec 1, 2014

• #10

Aceoky said:

That looks incredible, nice color and great plating!

Click to expand...

Thank You

Could not wait to get home to have leftovers!!

Never thought turkey could taste this good. The brine brings it to a whole new level

 

bdskelly

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• Dec 1, 2014

• #11

Very nice plate!  Well done! b