Today is the day, smoking my first turkey. First I brined the turkey for 24 hours using a recipe from the recipe site.
http://www.susanminor.org/forums/showthread.php?24-Maple-Flavored-Turkey-Brine-by-PAsmoker (http://www.susanminor.org/forums/showthread.php?24-Maple-Flavored-Turkey-Brine-by-PAsmoker)
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(http://i70.photobucket.com/albums/i82/matts887/IMG00074-20101121-0815.jpg)
I dusted it with Adobo seasoning, garlic powder, onion powder and a little salt lick clone.
(http://i70.photobucket.com/albums/i82/matts887/IMG00075-20101121-0827.jpg)
Now into the smoker for 2 hours of apple.
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It's a turkey smokin' weekend!
lookin good so far
Them leg shackles should keep it from running away. Good Luck!
Nice start Snelly.
Update:
2hrs Apple smoke
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Into the SRG IT 124
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20 mins into the cook IT 131 and 136 Double protection. Not gonna mess this one up! ;D ;D
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Man this looking good!
45 minutes into the cook IT 151 - 154
(http://i70.photobucket.com/albums/i82/matts887/IMG00084-20101121-1125.jpg)
She's all done and in ftc. Final IT 165 and 168. This looks freakin' awesome. I cant wait to carve this bad boy up! There was a ton of juices. I actually moved on of the probes and you should have seen to juice flow then! The cook took just over an hour. Total time with smoke, 3 hours.
(http://i70.photobucket.com/albums/i82/matts887/IMG00086-20101121-1142.jpg)
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Looks good, real good. What is with the foil on the probe wires? Protection from the heat? How hot does the srg get when turkey cooking?
Nice looking bird! What did it start out weighing? I just ask to know how well it fit in the basket.
I wasn't sure so I made a way to hang my bird in the SRG:
http://forum.bradleysmoker.com/index.php?topic=19120.0
Looking good Snelly - How'd it taste?
Looks Good Snelly...
How did it taste and could you notice the 2hrs Apple Smoke?
Looks good Matt
Bring some north ;D
Nice looking Gobbler Snelly ...
Looks great!
I did a Big Easy turkey today too, but no smoke since I wasn't at my house. We didn't have the probes in deep enough and the temp read higher of course. Sliced into it and it wasn't done. Had to put it into the oven for an hour. First time using TBE with a turkey so next time it will better.
Excuse my ignorance but what do the following stand for:
FTC
SRG
TBE
The turkey turned out pretty good and had a nice smoke flavor. I think I should pulled at 160 degrees. The temp still rose to 172. Also the ftc process ruined the crispiness of the skin. All in all the cook was a huge success. My main goal was to cook my first turkey and be able to slice the breast for turkey sammies.... I think I accomplished both, you?
(http://i70.photobucket.com/albums/i82/matts887/IMG00090-20101121-1319.jpg)
(http://i70.photobucket.com/albums/i82/matts887/IMG00092-20101121-1725.jpg)
(http://i70.photobucket.com/albums/i82/matts887/IMG00093-20101121-1726.jpg)
An added bonus: Got to pull out my new food savor vac sealer that I got for less than $4
(http://i70.photobucket.com/albums/i82/matts887/IMG00094-20101121-1753.jpg)
Quote from: JZ on November 21, 2010, 06:51:16 PM
Excuse my ignorance but what do the following stand for:
FTC
SRG
TBE
FTC - Foil Towel Cooler: This meaning when the meat comes out of the smoker you wrap it tight in foil, then in layers of towels then stick it in an old cooler chest to keep WARM not cold for a few hours. This finishes the cooking process and makes the meat very tender and easy to pull or slice. Hope this helps you out
SRG - Smoker Roaster Grill
TBE - The Big Easy
Here is a pic of the big easy smoker roaster grill
(http://i70.photobucket.com/albums/i82/matts887/IMG00051-20101115-1921.jpg)
Nice Nice Nice! Love me some Turkey....
Thanks for the info.
I don't have a Big Easy and I am pretty sure if I tell my wife that I need something else to cook with she will put my butt in the OTB, the Big Chief, the Little Chief and then each one of the 4 BBQ's we have.
Even after all of that I am sure my butt will still not be tender ;) ;)