Game On!

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brettp

Newbie
Original poster
May 7, 2007
14
10
Boston, MA
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.
 

crewdawg52

Master of the Pit
OTBS Member
Feb 7, 2007
1,316
13
Brighton, MI
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.
 

brettp

Newbie
Original poster
Thread starter
May 7, 2007
14
10
Boston, MA
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.
 

brettp

Newbie
Original poster
Thread starter
May 7, 2007
14
10
Boston, MA
Two hours now. Just basted again with Apple juice. Internal temp in the breast is 130. When should I need to add more coals?
 

brettp

Newbie
Original poster
Thread starter
May 7, 2007
14
10
Boston, MA
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.
 

deejaydebi

Legendary Pitmaster
Nov 18, 2006
7,996
25
Connecticut
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.
 

teacup13

Master of the Pit
OTBS Member
Feb 22, 2007
1,391
12
Sault Ste Marie,ON
very very nice color you have going on there....
PDT_Armataz_01_34.gif


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
 

brettp

Newbie
Original poster
Thread starter
May 7, 2007
14
10
Boston, MA
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.
 

brettp

Newbie
Original poster
Thread starter
May 7, 2007
14
10
Boston, MA
Here's the final pic. Posting this as I eat the best turkey sandwich ever. Onto the Boston Butt?
 

teacup13

Master of the Pit
OTBS Member
Feb 22, 2007
1,391
12
Sault Ste Marie,ON
PDT_Armataz_01_34.gif
looks very very tasty
PDT_Armataz_01_34.gif


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
 

gypsyseagod

Master of the Pit
OTBS Member
May 5, 2007
3,888
15
standing over the pit- kentucky
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
 

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