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Butterball on the Smikin'-It#3

post #1 of 17
Thread Starter 
Started with a 13# butterball...brined for 20 hours in salt, brown sugar and a little cure...in to the smoker at 2:10 pm with Apple wood.

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post #2 of 17

Woot a man after my own heart, I see that neck on the grill! 

 

To quote Richard Prior I believe, "My aunt Maxine could suck a neckbone, it was a work of art,”  LOL

post #3 of 17
Thread Starter 
Ha!
post #4 of 17
Looks great, gotta smoke a bird every now & then. Done one last night, necks the best part IMO !
post #5 of 17
Thread Starter 
Never cooked the neck (on purpose), I think I may have on accident before...

Is there much meat on it? I have no idea what to do with it!
post #6 of 17
I personally smoke mine inside the cavity of the bird, there's not a huge amount of meat on the neck but I like it. Then I just boil it with the rest of the carcass for stock.
post #7 of 17
Thread Starter 
Out at 7:45 pm, 5:45 seems like a long time?

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post #8 of 17
Thread Starter 
Moist and perfectly brined, slightly hammy...

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post #9 of 17
Awesome, tasty lookin meal ! icon14.gif
post #10 of 17

5 and 1/2 hours.... thats about right, I think you forgot about the brine/cure all that liquid takes a little bit longer.

 

Did I mention thats beautiful meat, it looks like perfection on my part.... well except I didn't get a plate.

 

How about some detail on that roll, it appears home made and maybe even a popover. You are showing off again!

 

Beautiful plate, the color of the meat and I don't mean the skin is spot on, if it had a good beat and was easy to dance to I'd give it a 10.

post #11 of 17
Thread Starter 
I've done these before and done in about 4 hours...weird.

The roll is just frozen bread dough.
post #12 of 17

Looks excellent!

 

I love the way cure changes the flavor of turkey!

 

That's one good looking meal!!

 

POINTS!!

 

Al

post #13 of 17

Terrific bird. I love the colour.

 

As for the neck. Try smoking it and using it and the carcass to make stock. I love the smoke undertones!

 

Points for great qview of a great bird.

 

Disco

post #14 of 17

Sorry I am late to the party but dang nab it that looks great!!! Awesome job - POINTS!!!!

 

A full smoker is a happy smoker

 

DS
 

post #15 of 17
Quote:
Originally Posted by Dert View Post

Never cooked the neck (on purpose), I think I may have on accident before...

Is there much meat on it? I have no idea what to do with it!

The neck is the best part of turkey gravy. Mine get simmered with the giblets, then the meat is picked, chopped and returned to the gravy pot. It is VERY rich and flavorful. Try it, you'll like it !
post #16 of 17
Thread Starter 
Thanks everyone...super easy to do and proves you can brine a pre-brined bird.

I've smoked a lot of turkey and prefer the cured (slightly) version.
post #17 of 17
Thread Starter 
As far as the neck... Not sure, I don't make gravey when I smoke them, so I tried some meat off of it, but merger pickings!
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