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Brined smoked yard bird with ABT's

post #1 of 8
Thread Starter 
Hi all,
Just got threw getting 4 yard birds in brine for smoking tomorrow. This is a test run of 2 different brines to see how we like them for the turkeys on Christmas. Will do a couple more next weekend as well, using the original brine with no changes. We will use which ever brine we like best on Christmas. The brine is the same basic brine I used on thanksgiving but the juices are orange and cranberry in place of the apple, and upped the salt just a tad to ¾ cup. I did cut the brine in ½ for the yard birds. Here’s a link to the 1 I used thanksgiving. http://www.smokingmeatforums.com/forums/showthread.php?t=84702
I’m also going to make me up a batch of ABT’s filling with cream cheese, sharp cheddar, green onion, and bacon bits. Wrapped with maple bacon, should be gooooood. Got me 1 ½ pounds of peppers, hope that’s enough. biggrin.gif
Also I’m going to try and post some Q-view this time but I have to use the cell camera.icon_rolleyes.gif Since the camera shop told me it was cheaper to buy new camera then fix, there’s something wrong with the board.PDT_Armataz_01_19.gif Hopefully Santa will be nice and bring me a new 1.PDT_Armataz_01_34.gif
Will let you all know how they turn out and hopefully it will include q-view.icon_cool.gif
ok here we go im trying to post the q-view of what i have so far.

MY first ABT's befor going in smoker

Smoker all loaded up and ready to go im useing apple with some hickery mixed in

Here if you look close you can see the TBS leaking from around the door, think i need a gasket
post #2 of 8
Thread Starter 

added q-view

ok all i added the q-view of the befor smoke chicks and abts r still in smoker will post more when they are donePDT_Armataz_01_34.gif
post #3 of 8
Thread Starter 

Finished ABT's

Here are the ABT's fresh out of the smoker. they smoked for 3 hours and boy are they GOOOOOOOOOOD having very hard time keeping every 1 out of them till dinner, which at this rate might be midnight. chicken is still in smoker and is only at 135. i gota get more heat out of this smoker some how. enough on that heres the Q-view
post #4 of 8

Brining HUGE Turkey

this wasn't suppose to be a reply it was suppose to be a new thread... sorry
post #5 of 8
I love to see a full smoker... especially full of great future Q. If that leak doesn't bother your temps much, I'd leave it be. Most smokers will leak somewhere and somewhat.
post #6 of 8
Looks like it was a good smoke how did it all come out? I find I always have to do extra ABT's cause they never all make it to the table biggrin.gif
post #7 of 8
Thread Starter 

finished product

every thing came out great the birds finily came out of the smoker after 7.5 hours, but they were very good didnt let them rest due to what time it was close to 10 b4 we ate. i couldnt get smoker over 250 for the life of me. I smoked 2 20 pound turkeys t-day and it only took 6 hours, but it was warmer outside. gona add a door gasket and probiloy drill out the orface and get some more heat. any outher sugestions im open to them. heres the finished birds
post #8 of 8
Man you have to love the a full smoker specially when it's abt's and yard birds. Great job.
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