Game On!

Discussion in 'Poultry' started by brettp, May 12, 2007.

  1. 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.
  2. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    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.
  3. 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.
  4. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Looking good!
  5. Two hours now. Just basted again with Apple juice. Internal temp in the breast is 130. When should I need to add more coals?
  6. 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.
  7. deejaydebi

    deejaydebi Smoking Guru

    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.
  8. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Looks good Brett. I think you have it all figured out. Good luck.
  9. teacup13

    teacup13 Master of the Pit OTBS Member

    very very nice color you have going on there....[​IMG]

    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
  10. 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.
  11. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Congrats sure does look drooling good!!![​IMG] So whatcha gonna do next???
  12. jts70

    jts70 Smoking Fanatic OTBS Member

    Awesome!! That's it your hooked for life!!
  13. Here's the final pic. Posting this as I eat the best turkey sandwich ever. Onto the Boston Butt?
  14. teacup13

    teacup13 Master of the Pit OTBS Member

    [​IMG] looks very very tasty[​IMG]

    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
  15. tonto1117

    tonto1117 Master of the Pit OTBS Member

    [​IMG].........only kidding. That looks absoulutley delicious Brett.[​IMG]
  16. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Oh Man ...does that look Goooooooooood .....slurp drool wipe ,gonna have to get me a turkey [​IMG]
  17. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    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
  18. squeezy

    squeezy Master of the Pit OTBS Member

    Haven't done a turkey in a while ..just might do one soon ... yours looks great [​IMG]
  19. tonto1117

    tonto1117 Master of the Pit OTBS Member

  20. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Darn good looking bird you "had" there Brett. Makes me wanna do a yardbird today! [​IMG]

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