Decided to do a test run before Thanksgiving on a Turkey smoked in Bradley then finished off in SRG. On Saturday AM I mixed up the brine and brined the fresh Turkey for 16 hours. Then removed the Turkey from the brine late Saturday night and rinsed off all the brine and made sure and patted dry. Then injected the bird with John Henrys Turkey Injection and rubbed with Rub with Love Turkey Rub and put back into the refrigerator until time to cook. On Sunday I took out the Turkey about 1 1/2 hours prior to cook time and preheated the smoker as well.
(http://i1197.photobucket.com/albums/aa422/zueth/Turkey/Turkey004.jpg)
I put the bird in the smoker at 250 for 3 hours with Pecan and Cherry. The IT in the breast was 113. Here is the bird after 3 hours of smoke.
(http://i1197.photobucket.com/albums/aa422/zueth/Turkey/Turkey006.jpg)
Then I put in the preheated SRG until a IT of 165 in the breast and that took about 1 hour and ten minutes. Here is the bird:
(http://i1197.photobucket.com/albums/aa422/zueth/Turkey/Turkey007.jpg)
(http://i1197.photobucket.com/albums/aa422/zueth/Turkey/Turkey008.jpg)
The Turkey was very good and nice and moist.
Nice color on that bird! Did you brine?
Yeah, that a good looking bird.
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Nice lookin turkey, how did it taste...?
One word Perfect
Start to finish you did that bird like a pro.
Quote from: ghost9mm on October 31, 2011, 10:37:03 AM
Nice lookin turkey, how did it taste...?
It tasted great it was nice and moist
Quote from: SnellySmokesEm on October 31, 2011, 10:21:23 AM
Nice color on that bird! Did you brine?
Yes, I did for 16 hours, the brine used, vegetable broth, sea salt, rosemary, sage, thyme, and water
Quote from: OU812 on October 31, 2011, 12:27:27 PM
One word Perfect
Start to finish you did that bird like a pro.
Thanks for the all the advice.
Quote from: zueth on October 31, 2011, 01:32:14 PM
Quote from: OU812 on October 31, 2011, 12:27:27 PM
One word Perfect
Start to finish you did that bird like a pro.
Thanks for the all the advice.
Any time my friend.
great looking byrd
Good job, nice color.
Ok I just ate but asfter seeing these picks I could eat again. Nice!!!
WOW --- that looks awesome.
One question for you - how was the skin crisp or chewy?
Hi Zeuth,
Looks fantastic...
Can you tell me please, what the device is you have the turkey in? The wire cage thingy... Link if you have one please.
Thanks
Phil
that is a cage from the Charbroil Big Easy or the Big Easy SRG. You can purchase them at the charbroil site.
Quote from: JZ on October 31, 2011, 05:19:57 PM
WOW --- that looks awesome.
One question for you - how was the skin crisp or chewy?
It was crispy, the SRG does a great job at crisping the skin up
That looks great! I was showing the hubby the pics and he says "So is that what you're buying next, the SRG?" Lol...I knew he'd be impressed with the turkey! ;)
Im thinkin SRG might be in the future :-X
Been a while since I visited here.
Can someone tell me what SRG is?
thanks for helping the ignorant!
Quote from: boxofrain on November 05, 2011, 07:16:43 AM
Been a while since I visited here.
Can someone tell me what SRG is?
thanks for helping the ignorant!
Its a Smoker Roaster Grill
Check this out
http://www.charbroil.com/newproducts/big-easy-smoker.html
Yes! Great looking bird ;D
The TBE(The Big Easy) and SRG(The Big Easy Smoker, Roaster, Grill) are a great combination to be used with a Bradley ;D
Thanks for the info!
Nice looking unit.
I guess I'm old fashioned...butt I like to finish it all the way in my OBS.
I do like that turkey rack though. ;)
Boxofrain,
Can you get the skin to be crispy on the OBS and if so how? I have only done one chicken and the taste was fantastic but the skin was rubbery and nobody would eat it.
Dude that all looks soooo good! Nice job!