Let's see the birds! Or whatever you're thankful for!

[stormer]

Did this little guy for a friend yesterday, smells AMAZING. Brined in salt, sugar, chicken stock, fresh garlic, fresh sage, fresh thyme, fresh lemons, whole peppercorns and a few clementines.

Smoked on the Yoder 640 with Todd's Amaz-n-pellet tube smoker, and Todd's pellets. The aroma coming off this critter was beyond words. 2 hours at 180 to pour the smoke in, then about 3.5hrs at 325. Love the control on that Yoder, set it and forget it.

Going to do my own following the same procedures for our belated celebration tomorrow, more que-view to follow...I am anxious to see the ring!
 

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• stormer
• Nov 22, 2012

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• stormer
• Nov 22, 2012

 

[jdmag]

I did a Turkey breast and a spiral ham this morning. Both came out moist and juicey. I should have put the mac n cheese and the corn on the cob in the smoker as well. I used water with apple juice, rose mary ,Thyme and Garlic powder in the water pot, and cut up some onions as well.the first 3 hours were with hickery and the last was apple.The breast was already injected.(didnt realize that when I bought it) but it was tasty. sorry , no pics.

 

[naturesrage]

This was one of 2 turkeys I did this morning.  

Brined for 12 hours in salt, sugar, pepper, lemons, sage, and minced garlic. Then rested for 24 hours before jumping in the Landmann at 300 degrees with some apple and hickory providing the smoke for about 4 hours.

Only thing left to put up was the platter it was served on after dinner.  Good thing I brined another one last night that is resting in the fridge and getting smoked tomorrow morning so I can have me some turkey sandwiches this weekend

Turkey.jpg

• naturesrage
• Nov 22, 2012

 

[stormer]

That sounds great! The sides on the smoker are a favorite of mine...I've been known to smoke a pan of brownies as well, chocolate and smoke go together like beer and ...anything.
 

 

[stormer]

Nice looking bird Naturesrage! These smoked birds come off looking almost too good to eat! I like the idea of the rest between brine and smoker, let everything equalize a little bit. Did you see any brine weep out in that time?

 

[naturesrage]

Some brine does weep out during the 24 hour rest.  I rest my birds on a cookie sheet with a wire baking rack on it to keep the bird elevated so the back gets dry and are not setting in any brine that weeps out. What leaks out may cover the bottom of the baking sheet at most.

 

[25mike87]

I did a brine on mine then did a herb dry rub turned out amazing.

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• 25mike87
• Nov 23, 2012

 

[soccerhawg]

Well, I posted this in my own, new, thread but I'm just so proud of my first turkey on my new BGE, I thought I'd share it here as well.  12 lb bird, brined for 12 hours, rested for about 11 hours, covered (over and under skin) with butter and olive oil on top, cooked at 350 with pecan chunks.  It tasted incredible!  Here's what I got:

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• soccerhawg
• Nov 23, 2012

 

[spec]

Here's my rendition of a Thanksgiving smoke

2 Roasts,a Brisket, and a Turkey

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• spec
• Nov 23, 2012

 

[sqwib]

Looking great guys.

 

[mdboatbum]

Already posted this in my own thread, but I'm kinda proud of it :)

Leg.jpg

• mdboatbum
• Nov 23, 2012

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• mdboatbum
• Nov 23, 2012

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• mdboatbum
• Nov 23, 2012

 

[bama bbq]

Here's mine:

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• bama bbq
• Nov 23, 2012

 

[freakynorm]

I wanted to smoke my first turkey but the weather was so nasty, high winds and massive downpours, I decided not to. Plus some of the relatives might not enjoy the smokey goodness so I had to play it on the safe side.

Instead I picked up a Char Broil Big Easy infrared roaster. It runs off propane and can be used in my garage. I stick it just inside to block the rain and the car sits in the driveway blocking the crazy winds we had. I brined/injected it. It was the best turkey I've had to date. I will have to try a smoked one at some point. Still this roaster unit is pretty sweet. Cooked a 12lb turkey in an hour. The 16lb turkey I did took 2.5 hours.

Sitting in the roaster almost done...

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• freakynorm
• Nov 25, 2012

Crispy goodness....

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• freakynorm
• Nov 25, 2012

Seriously juicy and tender stuff.

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• freakynorm
• Nov 25, 2012

Good eats!

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• freakynorm
• Nov 25, 2012

 

[rtbbq2]

Those birds really look nice. The color is beautiful...Nice job..............