1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Test run for Thanksgiving

Discussion in 'Poultry' started by wngsprnt50, Nov 14, 2010.

  1. wngsprnt50

    wngsprnt50 Smoke Blower

    Well, after a very busy month I am finally up and smoking stuff again.  Decided to do a test run on a whole turkey since i hadn't done one whole yet.  Picked up a 11# bird, mixed up a cajun brine and soaked it overnight.  Got it started, after an interruption that distrated me and ended up forgetting to apply the rub I wanted and also forgetting to do the injection I wanted.  So we were smoking a plain brined bird. 310-315 degrees and 4 hours later she was 172 degrees and on a tray.  As it actually cooked a bit faster than I figured, I triple foiled and two towels and set to rest.  Turned out very well.  Used applewood for smoke and coke for a spritz.  Sorry no qview but just plain forgot along the way.  On a side note, I love the Maverick ET-901 temp probe I got a while back.  So much easier to not be checking the food all the time when you have something else you can do and still monitor temps.
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Congrats on the test run.  I have gotten distracted before too and it is nice when the smoke still comes out good
  3. meateater

    meateater Legendary Pitmaster SMF Premier Member

    No pics didn't happen. [​IMG]  That's the rule. Sorry to bust chops.