Did A Turkey Today ...

cajun_1

Master of the Pit

Original poster

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Sep 16, 2006

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10

Idaho

• Oct 30, 2007

• #1

... 11 1/2 lbs. Used the GOSM since it was a windy, rainy, cold day. Had a little problem with temp, but held it between 250-260. Temp dropped quickly when I spritzed, but recovered nicely. Just wanted to see what a smoked turkey tasted like. My one & only taste tester, (my wife) says it was great.





















Sorry for the Q-View being out of order. Seem to be having Photobucket problems.

 

jocosa

Meat Mopper

Jul 25, 2007

226

10

Douglasville Ga.

• Oct 30, 2007

• #2

Wow, that's inspirational... how long did it take? Any other play-by-play info for us?

Thanks for sharing!

 

cajun_1

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Sep 16, 2006

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Idaho

• Oct 30, 2007

• #3

Went in the smoker at 8:15 this morning. Flipped over after2 1/2 hrs. Removed when breast hit 175* and leg 180*. Used pecan and mesquite. Apple, Onion, Celery, Carrot and Garlic inside.

 

richtee

Epic Pitmaster

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Aug 12, 2007

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N. Oakland County, MI

• Oct 30, 2007

• #4

Woo..purty!

 

cowgirl

Legendary Pitmaster

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Oct 2, 2007

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Oklahoma

• Oct 30, 2007

• #5

Mmmmm, that does look good! I think I can smell it from here!

 

cajun_1

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Sep 16, 2006

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Idaho

• Oct 30, 2007

• #6

A friend asked if I would smoke one for them. Course, had to do one for me first. Only problem I have is wrapping something that big. Foodsaver bags are not big enough. Since I won't be home on Thanksgiving they'll have to get it ahead of time. Reheating would be an issue I think.

 

richoso1

Gone but not forgotten. RIP

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Jun 21, 2007

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• Oct 30, 2007

• #7

Great job on Big Bird. Thanks for the details and Q Views too!

 

bbq bubba

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Feb 12, 2007

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new baltimore, mi

• Oct 30, 2007

• #8

Ziploc makes bag's that will fit in, better than nothin!

 

cajun_1

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Sep 16, 2006

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Idaho

• Oct 30, 2007

• #9

What would be the best way to re-heat without drying out?

 

richtee

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Aug 12, 2007

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N. Oakland County, MI

• Oct 30, 2007

• #10

Foil, with a bit of gravy/juice/stock inside is what I do, or buried in stuffing...if ya did that.

On edit: Assuming you sliced/seperated it into managable chunks.

 

cajun_1

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Sep 16, 2006

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Idaho

• Oct 30, 2007

• #11

Sounds good .. Thanks. 250* oven on re-heat?

Have we heard anything about last week-ends gathering?

 

richtee

Epic Pitmaster

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Aug 12, 2007

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N. Oakland County, MI

• Oct 30, 2007

• #12

Yup. Keep the portion size smaller, and it's only like 10 min that way... just do a few if called for. Plus there'll be no cold spots.

 

cajun_1

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Sep 16, 2006

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Idaho

• Oct 30, 2007

• #13

Thanks .. great info.

 

richtee

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Aug 12, 2007

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N. Oakland County, MI

• Oct 30, 2007

• #14

Thanks great thanks! The ultimate reward for a food aficionado!

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Oct 31, 2007

• #15

Tim -

That's a real nice looking bird! I like em smoked better than any other way. You did a fine job!

If your local store has the Reynolds brown in bags they'll hold a turkey and they will seal in a vacuum sealer. They're kind of pricey though. I think you get 2 or 3 for like $3. I just use two tin turkey pans and staple em together for tranporting the birds and carry it on a pizza pan.

 

seaham358

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Aug 18, 2007

765

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Hyde Park, NY

• Oct 31, 2007

• #16

That is one good looking Turkey...

Your getting me motivated for Turkey day!!!

 

rip

Smoking Fanatic

Oct 25, 2007

505

10

Somerville, Tennessee

• Oct 31, 2007

• #17

THATS IT! I CAN'T TAKE IT ANYMORE!

I got to try a turkey this weekend. Oh yeah, nice looking bird.

 

smokincowboy

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Jan 29, 2007

698

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between Columbus/Dayton Ohio

• Oct 31, 2007

• #18

Yer a killin me I ain't smoked nothing in a few months man that bird looks good

 

walking dude

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Aug 5, 2007

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Des Moines, IOWA

• Oct 31, 2007

• #19

or you can just slice it now..........or pull............and put into foodsavers with some juice from the bottom of that roasting pan.........then just drop into boiling water to reheat...........not quite the presentation.........but it werks...........


d88de

 

gooose53

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Aug 17, 2007

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• Nov 1, 2007

• #20

Nice looking bird! I've been doing a turkey for a couple of years now on my weber kettle and everyone just loves the taste and smell of the cooked meat. Looking forward to this year too!