One of my favorite meats. Succulent, moist, smoked flavored, Grande Yard Birds.
My bride has yard bird down to a science. Then she says, "Smoke it for a couple hours and I'll finish it in the oven".
Her turkey is sooo good I thought, "here is my chance to goof it up".
Brined over night. 24 hrs.
Into the 250*F smoker with 1/2 alder/hickory for 2 hours
After the round tip, roast not cooking evenly, I tried to modify the tile from about 2 months ago. At least it broke so it was useable. The heat did distribute to the front left corner. Not enough of a test but it woked OK.
After 2 hrs in the smoker.....Oiled with ground nut oil and seasoned, into the oven at 325*F for about 3hrs until IT of 173*F. Then foiled in the roaster until supper.
At least I didn't screw the bird up. It was as moist as usual. I wasn't sure about the 2 hrs of smoke but, the smoke penetrated through the breast entirely. Must have been the oil and oven time that evened out the smoke and made it penetrate the meat. Smoke flavor was perfect and I have decided 2 hours for "ready to eat meat" is the perfect time for smoke.
And last but not least.....the bearcarver shot............The meat is not glazed.......it is that moist
bib wearing moist.........damn.......the bride is good at turkeys......she's
in my book!!!!!
Enjoy, and Happy Fathers Day to all.
My bride has yard bird down to a science. Then she says, "Smoke it for a couple hours and I'll finish it in the oven".
Her turkey is sooo good I thought, "here is my chance to goof it up".
Brined over night. 24 hrs.
Into the 250*F smoker with 1/2 alder/hickory for 2 hours
After the round tip, roast not cooking evenly, I tried to modify the tile from about 2 months ago. At least it broke so it was useable. The heat did distribute to the front left corner. Not enough of a test but it woked OK.
After 2 hrs in the smoker.....Oiled with ground nut oil and seasoned, into the oven at 325*F for about 3hrs until IT of 173*F. Then foiled in the roaster until supper.
At least I didn't screw the bird up. It was as moist as usual. I wasn't sure about the 2 hrs of smoke but, the smoke penetrated through the breast entirely. Must have been the oil and oven time that evened out the smoke and made it penetrate the meat. Smoke flavor was perfect and I have decided 2 hours for "ready to eat meat" is the perfect time for smoke.
And last but not least.....the bearcarver shot............The meat is not glazed.......it is that moist
bib wearing moist.........damn.......the bride is good at turkeys......she's
Enjoy, and Happy Fathers Day to all.
