Let’s see those birds!

[SmokingUPnorth]

Post up your birds (or main meat) from thanksgiving. No matter how they were cooked with a little description. Here is mine. Basic brine, rubbed with butter SPOG and a little kinders rub then on the Weber with cherry chunks mixed in with KBB.

 

[Rafter H BBQ]

Beautiful bird!

This is a few pics of my good friends annual turkey breast smoke!

Always so amazing and tasty!

 

[stevessmokeshack]

Done on my Weber Smoque pellet smoker. Just butter and some rub i madeView attachment IMG_6308.jpeg can’t figure out why pic isn’t showing

 

[miller51]

Turned out pretty good, got just a touch dark, but not bad...

 

[paleoman]

Thursday, I spatchcocked a 12 lb bird, applied rub, and smoked with cherry pellets...

Served with sausage dressing, cranberry sauce, mashed potatoes (cooked with sous vide), corn, and creamy broccoli salad...

Turkey came out tender and tasty. Everyone was pleased. I made an apple pie and my daughter made a pumpkin pie, for dessert with ice cream.

 

[Kevin DeShazo]

Since we done eat a lot of the dark meat and daughter really doesnt eat turkey, we just did a breast. It was brined for 2 days then into the MES with orange chips

 

[clifish]

Since we had 17 people from 4 different states at the PA house for a few days, we started with some italian.

Tray of meatballs from home ground pork, beef and veal.

Then made the fresh gravy (OK sauce) from the San Marzano tomatoes with fresh basil, parsley and sausage.

For the main event we cooked a 24 pounder inside and I spun the 15 pounder below on the kettle, both brined of course. As usual the smoked went the fastest.