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  1. PulledPorkSandwich

    Rotisserie Turkey?

    I'm way ahead of myself here, but, for some reason, my thoughts have turned to Thanksgiving turkey lately. I'd like to try rotisserie cooking this year. My Weber Genesis with a rotisserie attachment is way too small to accommodate a 16-20 pound bird, so I'm wondering what kind of set up I...
  2. WaccaLum

    Eastern NC

    Hey y'all imm Lloyd Moore from South Eastern NC primary deal with pork, Ribs BBQ ham chicken turkey etc. pork is king here. I do some brisket, my main pit is a Lang but started on a offset. Cook with wood only but I have in the past use a pitboss wore it slam out became a master mechanic on them...
  3. L

    UDS turkey gravy

    Looks like I’m doing the turkey in the UDS this year. Getting a lot of good info from the forums, so thanks to all those that have posted in the past. I’m not finding a definite answer as to gravy when smoking a turkey. Will a catch pan a shelf below the turkey catch enough juices to make...
  4. GrumpyGriller

    Head spinning like a turkey without a head :) - Brine/Temp suggestions...please!

    I have an 18 lb. Butterball turkey that is thawing out in my fridge since yesterday (12/26). The plan is to make this as part of the NYE festivities, and reading around, I've seen dry brine, wet brine, low-temp smoke (225), high temp smoke (325) and some combos of both. At the moment, I am...
  5. TulsaJeff

    Thanksgiving How to Smoke a Whole Turkey - Video

    There are many correct methods for smoking the Thanksgiving turkey as you might imagine.. this video is simply how I do it most of the time. If you've never smoked a turkey before, I recommend you practice one a few weeks before the big day.
  6. R

    Rotisserie or Smoked Turkey

    For last few years I have made turkey on a rotisserie - wet brine, inject breast, kettle grill with Slow N Sear and a rotisserie attachment, grill temp about 350F, pull when breast is between 155 and 160 F, rest half hour or more. I toss a few chunks of apple wood into the Slow N Sear. I bake...
  7. D

    Never, ever cooked a turkey in my life ?????

    Uh oh.. I've stepped in it now! This may sound absurd but in my 60 years I've never cooked a turkey at all so I'm totally clueless where to start! I have a vintage OKJ Highland that I brought back from the dead and restored to near new condition. And I have a turkey. I bought a ~12lb turkey...
  8. S

    1st smoked Turkey

    This past weekend I smoked my 1st Turkey. My Daughter and her husband are hoisting Thanksgiving this year in their new home and asked me if I could bring a smoked bird to add to their oven baked Turkey to the table this year. So since I have never done one before I figured I need to do a test...
  9. thirdeye

    "Yardbird" & "Henhouse" Took On A Whole New Meaning Today

    We're in the middle of a Spring storm system with a 20° drop in temps and wet snow coming. Today I had some visitors in my back yard. Higher elevation snow drives them down from the foothills early in the morning, and when the town wakes up they sort of shelter in place until afternoon.
  10. chopsaw

    Boneless Turkey breast . Cured and smoked .

    I do this method every now and then , but use chicken . Makes good sandwich meat . Had a whole turkey breast in the freezer , so got it thawed out . Mixed up a gallon batch of Pop's low salt brine . Cured the breast with the skin on and the bone in for 6 days . Used the Briner Jr. Drained and...
  11. hunter rose

    Stuffed turkey breast

    Snowmageddon cook... smoked turkey breast stuffed with bacon, havarti and salami. Came out great!
  12. C

    Should I brine? cookbook? recipes?

    This will be my first time smoking turkey (and only my second time smoking ever). I don't know a reliable site or cookbook for smoking turkey, or smoking in general. Do you all recommend brining turkey or not? Either way, please share how you would recommend to smoke turkey and a good cookbook...
  13. Binford 6100

    Sous vide and smoked turkey

    So for thanks giving this year I am going to stray away from the deep frier and I want to due a combo of sous vide and smoking. I have never done this so I thought I would ask for some opinions. I will brine the bird, then I was thinking sous vide to about 150 and then finish on the smoker to...
  14. M

    New to charcoal smoking

    Hello all, First off I want to apologize if this isn't the right place to post this sort of thread but I have a question I would like to try to get an answer to. I'm still pretty new to smoking, been doing it about a year now on a propane smoker just learning the basics n stuff. But now my...
  15. disco

    Gayle's Low Fat Sausage Gravy

    A friend had a cardiac incident and mentioned my recipes were mostly not allowed on his new diet. I really felt for him but have cooked for various restrictions and realize you can make good food that is low fat. What is something you think you might never have again on a low fat diet? Sausage...
  16. millerbuilds

    Turkey Meatloaf (Healthy Que)

    We decided to try meatloaf on the PBC again. This time we took the 21 Day Fix Turkey Meatloaf recipe (changed it up a bit) and put it on the Pit Barrel Cooker with a blend of Cherry and Maple wood for a sweet and mild smoke. The Recipe 2lbs raw 93% lean ground turkey 1 cup all-natural salsa...
  17. tropics

    Pastrami Pot Pie Updated

    Yeah the title is right Turkey Pastrami used the 1 breast we saved. more of the players I cook all the veggies 1 at a time for my tenderness all mixed together with Cream of Chicken Soup Making 2 pies so I divide the meat placing it in the crust add the mix and combine Cover Bake Cut...
  18. M

    Thanksgiving spread

    Here is a few pics of ribs and smoked turkeys I did this past holiday. The turkeys were injected with butter mixed with creole and smoked paprika and rubbed in the cavity with a home made brown sugar dry rub. The ribs got the same rub treatment with a spritz of apple juice and basted with sauce...
  19. chilerelleno

    Busy as the Proverbial One Legged Man in an @$$ Kickin Contest

    Good gosh, this time of the year can stress a person out. Work, Family, Hunting and Family/Friends, More Work, Holidays and Friends/Family and Lots More Work. And in-between all that chaos, confusion and contention, I gotta get some cooking time in to really relax. Still trying to make room...
  20. hunter rose

    Mmm... leftovers.

    Tried a few new tricks this go around... overall I was pleased. The legs were injected and smoked - delicious as always. The rest of the bird, I pre-carved, dry brined, injected, sous vide and then smoked. Lots of work, but delicious.