- Nov 24, 2010
- 9
- 10
This is my first of what I am sure many many QView posts.
A little basic info about the meat:
14 pound
8% injected solution
Brined for about 30 hours in 3 gallons of WinnDixie brand Cranberry Juice cocktail, 3 cups of salt, and about a tablespoon of parsley.
Generic store brought rub.
Mopped every 2 hours with a chicken broth mixed with pepper.
Done after 8.5 hours on ECB (no mods)
Used hickory chunks with a hardwood lump mix charcoal.
Got my butt kicked by the wind all day and had to fight to keep the temps up. I popped the thermometer in after around 8 hours and got to 175 in thickest breast part. Left it on 30 more min and the bird was done. I have about 8 people that will share this with me for Thanksgiving Dinner along with the usual green bean casserole, cornbread dressing,and some pumpkin pie. I hope this is my first of many great turkeys to come! Happy Thanksgiving everyone! War Damn Eagle!
A little basic info about the meat:
14 pound
8% injected solution
Brined for about 30 hours in 3 gallons of WinnDixie brand Cranberry Juice cocktail, 3 cups of salt, and about a tablespoon of parsley.
Generic store brought rub.
Mopped every 2 hours with a chicken broth mixed with pepper.
Done after 8.5 hours on ECB (no mods)
Used hickory chunks with a hardwood lump mix charcoal.
Got my butt kicked by the wind all day and had to fight to keep the temps up. I popped the thermometer in after around 8 hours and got to 175 in thickest breast part. Left it on 30 more min and the bird was done. I have about 8 people that will share this with me for Thanksgiving Dinner along with the usual green bean casserole, cornbread dressing,and some pumpkin pie. I hope this is my first of many great turkeys to come! Happy Thanksgiving everyone! War Damn Eagle!
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