Did the butts, brisket, and pastrami on Saturday, spent the day with the wife Sunday, doing a 12 lb turkey today.
Brined it starting yesterday morning, took it out today
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0376.jpg)
Splatchcocked the turkey, injected with
Scottie's Creole Butter
- ½ can of beer
- ½ lb. Butter
- 1 tsp. Mr Brown's Renown rub
- 2 tsp. Paprika
- 1 ½ tsp. White Pepper
- 1 ½ tsp. Sea Salt
- 1 tbsp. Garlic Powder
- 1 ½ tsp. Onion Powder
- 1 tsp. Coleman's Mustard
- 1 tsp. Ground Black Pepper
- ½ tsp. Cayenne Pepper
- ½ tsp. Tabasco
slathered with CT and then lightly sprinkled with Mr Brown's
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0377.jpg)
Loaded in the OBS at 225# with 3 2/3 hours of equal # cherry and apple pucks. (vent wide open --of course I always keep it wide open no matter what I cook)
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0378.jpg)
will post more later.
Looks like a great start Gus
A spatchcocked Turkey! That's a new twist.
I like it. I bet the cook time goes down.
I did itt with chicken and it worked great, so I figure why not with turkey. Today is a dry run for Thanksgiving. Next week I di the 20 lb pork leg into ham as practice for Christmas.
I saw pics of that beast. Better get an extra 12 pk when you start smoking that thing.
Quote from: classicrockgriller on September 06, 2010, 09:26:44 AM
I saw pics of that beast. Better get an extra 12 pk when you start smoking that thing.
I was thinking more like some Gentleman Jack sippin' whiskey
Quote from: GusRobin on September 06, 2010, 09:30:32 AM
Quote from: classicrockgriller on September 06, 2010, 09:26:44 AM
I saw pics of that beast. Better get an extra 12 pk when you start smoking that thing.
I was thinking more like some Gentleman Jack sippin' whiskey
That works for me! ;D
Done for the day.
Pulled the turkey at 163* at 3:55pm. Total of just under 7 hours at 225*.
(http://i1047.photobucket.com/albums/b476/gusrobin/Labor%20Day/IMG_0379.jpg)
Have in FTC'd for a couple of hours. The gravy is simmering and potatoes are cooking.
The OBS (gonna have to give her a name soon) is all cleaned up and put to bed, resting up for next week.
Preview -COMING TO A SMOKER NEAR ME
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0357.jpg)
Hope everyone had as much fun as I did this weekend.
Awesome job!! Great Preview... I'm now waiting for the sequel. :) ;) :D ;D
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/Two-Thumbs-Up.jpg?t=1283807679)
Two Thumbs Up
Wow! Superb work, GR!
That's a pretty bird you got there Gus,
I've been watching from the sidelines (to much going on) to see how you came out (also with Thanksgiving in mind) and it looks like your turkey came out very well! I can't wait to talk to you in person about it (thanks to CRG for sending more bread starter) one day this week. Remind me to ask about the skin. I'm still trying to decide if I should use the Bradley alone or with the SRG? And I also wonder what the effect of FTC did to the skin?
See you soon!
The skin was just "okay". Wasn't soggy but wasn't crisp. Next time I will put in the oven for the last 10*. Otherwise, the smoke flavor was great. But actually it was such a cacophony of flavor I am not sure what did it. The CT slather, the Creole butter mix injection, or the Mr Brown rub. Either case, when they came together is was a great flavor. Next time I may experiment on the different halves,
Nice work. I put mine in the oven for the last 5* but it wasn't enough. The skin was edible but very tough. I'll be pulling it from the bradley earlier next time to blast it in the oven longer as well. Either way, yours looks delicious as was mine. Turkey grease high 5!
I'm like Southern ....
THUMBS UP!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/gifs/Monkey%20Gifs/avatar_125321.gif)
Looks great to me!!
Nice bird!!
very well done, I need to look up the Blachchoock-ing thingy, I am going to be doing a Chicken thurday night with the new weber. I am going to add some smoke chips to it does that count?
lol
I'm doing my first Txgiving turkey in my Bradley. I'm a "newbie", and I don't know what "CT" is, (other than Computerized Tomography), and I don't know what "Creole Butter" is made of, or where to get it. Can you help? Thank you.
CT is "Carolina Treet". It is a BBQ cooking sauce. Unless you live in the the southeast it is only available by mail order. http://www.carolinatreet.com/ (http://www.carolinatreet.com/).
Scottie's Creole butter is something I found on a forum (not sure if it was this one or not.) I am not sure if it is an "official" product made by someone. But the recipe I got for it was:
Scottie's Creole Butter
- ½ can of beer
- ½ lb. Butter
- 1 tsp. Mr Brown's Renown rub (the recipe for this rub can be below, but you can use any rub you like. I just happened to have this handy)
- 2 tsp. Paprika
- 1 ½ tsp. White Pepper
- 1 ½ tsp. Sea Salt
- 1 tbsp. Garlic Powder
- 1 ½ tsp. Onion Powder
- 1 tsp. Coleman's Mustard
- 1 tsp. Ground Black Pepper
- ½ tsp. Cayenne Pepper
- ½ tsp. Tabasco
The Renowned Mr. Brown Barbecued Pork Butt, Memphis Rub; Smoke & Spice, by Cheryl and Bill Jamison.
Ingredients:
* 1/4 cup Black Pepper, fresh cracked
* 1/4 cup Paprika
* 1 /4 cup Turbinado Sugar or Brown Sugar
* 2 Tbsp. Salt, Kosher
* 2 tsp. Mustard, dry
* 1 tsp. Cayenne pepper
(Makes enough for one 6 - 8 lb. Boston Butt)
Hope this helps. Feel free to ask any other questions. My main advice is to do a practice one prior to thanksgiving if you can.
wow! That looks amazing!! Well done! I am going to have to try a turkey at some point.. man that looks good.. :)
Thanx, Gus. I got the book;"Smoke & Spice", and on page 67, there's a recipe for KC Rib Rub. I've used it on everything from ribs, to chicken, sausage, and fish. I think it's great. I guess I should try some other rubs. I don't want to get bored. I did an 8.5 pound oven stuffer the other day. It took 4 hours in the OBS @ max heat. I used 2 hrs of assorted flavour bisquettes, topped off with 40 min of "Jim Beam" bisquettes.
After the 4 hrs., I mopped it with some Masterpiece "Spiced Caribbean Jerk" sauce, popped it in a 350 degree oven for 20 minutes, and it was perfect. I found that using a Turkey Rack, that I got from "Yard & Pool" (it stands the bird up) seems to let it smoke more evenly, and a bit quicker. I've done 2 chickens, each about 8 lbs. I figure that they were good practice for a 12 lb turkey.I was thinking of using 2 hrs pecan, and 2 hrs hickory bisquettes. I'm also going to try a rub that doesn't use as much, or any sugar. The sausage I smoked using the KC Rib Rub, was actually better than candy. It was like having the main course, and dessert at the same time. I like it, but it's far too sweet for most people I know. My oven feels totally neglected. I barely use it for anything, since I got the Bradley. Have a smokin' day !