or Connect
New Posts  All Forums:Forum Nav:

Game On!

post #1 of 21
Thread Starter 
Ok, so the first smoke began about an hour ago and I've been playing with temperature every five minutes. I'm just going to leave things alone and deal with the temp swings as they come. Pics of the turkey every hour.
post #2 of 21
Good luck to ya. Fired the new WSM up and the brisket (first one for me) went on at 0700. Got temp swings too. Using the Minion method. Hoping things settle down.
post #3 of 21
Thread Starter 
Ok, here we are at one hour. It looks really good to me. There's a lot more color on it than I expected at this point. Temp is now hovering right around 230 consistently.

post #4 of 21
Looking good!
post #5 of 21
Thread Starter 
Two hours now. Just basted again with Apple juice. Internal temp in the breast is 130. When should I need to add more coals?

post #6 of 21
Thread Starter 
How Goes the brisket, Geoff?
Turkey is now at 140 in the breast. Looking very good. Pics are all the same, no need for more.
post #7 of 21
Looking good Brett!

Not to be snide but you add more coals when there close to being gone.

BTW Turkeys and chickens can be done at higher temps they really down gain anythng by cooking slow. Nothing to break down they're already tender.
post #8 of 21
Looks good Brett. I think you have it all figured out. Good luck.
post #9 of 21
very very nice color you have going on there....PDT_Armataz_01_34.gif

as was said, poulty can be done at a little higher temp, so dont be afraid to add some more heat to it.... if you want to crisp it up, take out the water pan(if using one) b4 its done...nice crispy skin that way
post #10 of 21
Thread Starter 
Hey Guys
The turkey came out unbelievable. It was the most tender, juicy turkey I have ever eaten. Everyone there said the same thing too. Thanks for all of your help here. I was a little on edge about doing this but ot was easier than I expected and I can't wait to so something else.
I'll try to post some pics of the finished product later today.
post #11 of 21
Congrats Brett....it sure does look drooling good!!!PDT_Armataz_01_37.gif So whatcha gonna do next???
post #12 of 21
Awesome!! That's it your hooked for life!!
post #13 of 21
Thread Starter 


Here's the final pic. Posting this as I eat the best turkey sandwich ever. Onto the Boston Butt?

post #14 of 21
PDT_Armataz_01_34.gif looks very very tastyPDT_Armataz_01_34.gif

and smoking a boston butt would be a good choice, they are very forgiving like a turkey is, temps just need to be lower is all

you did a good job on that turkey
post #15 of 21
.........only kidding. That looks absoulutley delicious Brett.PDT_Armataz_01_37.gif
post #16 of 21
Oh Man ...does that look Goooooooooood .....slurp drool wipe ,gonna have to get me a turkey PDT_Armataz_01_11.gif
post #17 of 21
good lookin' bird. not really sure what this minion method is & i only poke the meat once @ the end w/ a thermo to check doneness temp. i usually just go w/ the years of exp. & times i've cooked that meal- usually i just watch the smoke to tell me when to be done - i guess it's a rythym thing or talent... i want some more "kitchen math" but that may just screw up my "feel"... maybe someone can explain more of the science to me ... if this all made sense
post #18 of 21
Haven't done a turkey in a while ..just might do one soon ... yours looks great PDT_Armataz_01_37.gif
post #19 of 21
Hi gypsyseagod, the minion method refers to fuel (briquettes) and burn time. here is a link that explains it.

post #20 of 21
Darn good looking bird you "had" there Brett. Makes me wanna do a yardbird today! PDT_Armataz_01_24.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry