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Thanksgiving turkey on 36 hybrid deluxe

 
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Biskitman





Joined: 01 Jul 2015
Posts: 37



Post Post subject: Thanksgiving turkey on 36 hybrid deluxe  Reply with quote

I smoked my first turkey on my 36 hybrid deluxe and it was the best turkey I have ever had!!  I have been frying turkeys for 20 years or so and since I got my new cooker in August I decided to smoke a turkey.  Brined it over night in salt and sugar with peppercorns and oranges with some montreal chicken rub added.  The most important thing I did was spatchcock the turkey by cutting out the backbone and laying it flat.  A 14.5 pound bird cooked in 2 hours and 15 minutes at 300-325.  Browned up really nice and was as moist as any turkey I have ever had.  Was so into it I forgot to take any pictures.  Im a dumbass!  If you were on the fence about doing a turkey, trust me when I say the best I have ever eaten!

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I cook my brisket just like I like my women, HOT AND FAST!!!!!

36 Hybrid deluxe, removable stack, wagon wheel cart, dampers in top of firebox.  

84 deluxe, removable stack, side mounted warmer and side mounted firebox with damper in the top!
Post Posted: Fri Nov 27, 2015 3:58 pm 
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WillyMcCoyBBQ





Joined: 24 Jun 2015
Posts: 17


Location: Capo Beach, Ca.

Post Post subject: Reply with quote

I bet it was good...
I did a 22 pounder and left it full. I allways brine my turkeys with salt, brown sugar, soy sauce, allspice, garlic powder, and onion powder over night. Made a basic poultry rub. Used peach and pecan wood at around 275 degrees and was done in about 5 1/2 hours. It was the first time on my P-48 and it was juicy and was not overly smokey. The trick to that is to leave the fire box door open just a little. Can't wait to try my prime rib roast at Christmas. Just might need to do a practice cook.

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Willy, Over n Out
New Braunfels Black Diamond
Lang 48 Patio
Instagram @willymccoybbq
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Post Posted: Fri Nov 27, 2015 6:21 pm 
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Wood River BBQ Team





Joined: 16 May 2013
Posts: 426


Location: Tucson, AZ

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WillyMcCoyBBQ wrote:
I bet it was good...
I did a 22 pounder and left it full. I allways brine my turkeys with salt, brown sugar, soy sauce, allspice, garlic powder, and onion powder over night. Made a basic poultry rub. Used peach and pecan wood at around 275 degrees and was done in about 5 1/2 hours. It was the first time on my P-48 and it was juicy and was not overly smokey. The trick to that is to leave the fire box door open just a little. Can't wait to try my prime rib roast at Christmas. Just might need to do a practice cook.


Willy: I used to brine the turkey but for the past 2 years I've used a dry rub and then injected a couple of hours before the cook. Both ways work (brine vs dry rub).

Prime rib is my favorite meat to cook.  Everyone has their way but this is how I do it. I trim some of the fat and then cross cut through what's left of the fat so the rub can penetrate. I tie it up with butchers twine to make it round because it cooks more evenly. I marinate for 6 hours or overnight with veggie oil (veggie oil has a higher smoke point than olive oil), Montreal Steak Spice, Worcestershire, garlic salt & pepper. I remove it from the fridge about 1.5 hours before the cook. I use lump charcoal and cherry or pecan chunks. . I cook at 275* to 300* with an internal of 125* to 130* measured with a digital thermometer. 1 hour into the cook I turn the meat around. Every 30 minutes I mop with a combination of apple juice, veggie oil, worcestershire & cider vinegar. I use a water pan but that's just my personal choice. I slice it across the grain.

The best part is thin slices on a onion roll with a vadilla onion, horse radish, dijon mustard and au jus.

What works for me is to control the temperature with the side vents and the chimney damper but everyone has their own way. I cooked a 15lbs bird yesterday and held 290* to 300* for 3.5 hours and I could have gone on forever if I had wanted to.

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Post Posted: Fri Nov 27, 2015 6:49 pm 
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WillyMcCoyBBQ





Joined: 24 Jun 2015
Posts: 17


Location: Capo Beach, Ca.

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Wood, never tryed injecting. Some day maybe.
Still new at this but when I use only wood I will leave the fire box open a little and when using charcoal i'll keep the door closed and use all the dampers to controll the heat.
I learn something new ever time I fire this bad boy up.
Hope y'all had a good Thanksgiving.

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Willy, Over n Out
New Braunfels Black Diamond
Lang 48 Patio
Instagram @willymccoybbq
                #willymccoybbq
Post Posted: Sat Nov 28, 2015 6:26 pm 
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gladsheismyx





Joined: 13 Aug 2015
Posts: 17



Post Post subject: did a whole turkey as well. spatchcock is awsome. Reply with quote

We did a total of 8 turkeys all spatchcocked, (for family and friends and neighbors, co workers of my wife etc). Everyone turned out amazing. I noticed a lot of folks brine. We didn't. But we did dry rub with fresh herbs and pecan oil.  very tender, moist, amazing birds. NO INJECTING either by us. Tried it a simpler, quicker way and let the wood do its thing. wood? mix of pecan, peach hickory and apple. placed exact quantity of each wood type in the fire box each time we opened it to feed the fire. we pre cut all wood and split it to almost the exact same size. spatch that bird and it cuts the cooking time a lot. so be careful and watch that temp!

Post Posted: Sat Dec 12, 2015 3:58 pm 
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