I pre-heated my 4 rack BDS to 280F. Rinsed the 12 LB. bird and dried with paper towels. I placed Granny Smith apple pieces and fresh Rosemary in the cavity. Salted the outside as well as Emeril's Essence. Reduced heat setting to 220F. I placed it on the second rack from the bottom. Opened the vent to 1/2, used Hickory smoke for 2 hours and 40 minutes, then an additional 4 hours 20 minutes of heat, for a total of 7 hours. When I took the Turkey out, it was perfect. The skin was even crispy! Thigh temp read 165F and the breast read 160F.
I have read on the forum where the time per pound has been quoted as 1 to 1 1/2 hours. The temp must be very low for those times.
I have had my BDS for 1 week. So far Side Ribs, then Baby Backs, now a turkey. All turned out great!
Next, a butt and brisket together. Any reccomendations?
Outstanding by the description. Looking forward to some pictures to accompany the words (and the growl in my stomach!). Good luck with the future endeavors.
Hi and welcome Blues Man, glad to hear you're already getting to grips with your BS, everybody loves turkey the Bradley way ;)
So, all we need now are pics............... (http://www.clubfrontier.org/forums/images/smilies/requested/worthless_thread.gif)
LilSmoker(http://smileys.on-my-web.com/repository/Happy/happy-047.gif)
FWIW, pix are the bomb, but we recognize there's a learning curve and look forward to the images when you get up to speed.
LS: I've been thinking about doing some pastrami and looking up old posts. Between you and Habs I may need some input. Hope it won't be out of line to PM for some clarification. Hope all is well on the mechanical front.
Consiglieri : I would be only too willing to help if needed ;) (http://i149.photobucket.com/albums/s62/Gitster59/HS.gif)
Blues Man: Take no notice of me, i just like messing with Smiley/Emoticons (http://smileys.on-my-web.com/repository/Respect/respect-023.gif)
Consiglieri;
No problem; but you will quickly see how easy it is to make pastrami.
Not meaning to hijack, but has anyone made Montreal Smoked meat in the Bradley??? I absolutely love MSM sandwiches but it is soooo expensive here.
Cheers,
Andy
MacMan
I haven't done it yet but here is Habs recipe from the Old's recipe site.
http://www.susanminor.org/forums/showthread.php?p=436#post436
Mike
;D I missed that one, I have been looking there for recipes but didn't see it. Hunger pains are hitting now, it is 11:30 AM here...lol
There is soo much to try... and soo little time...
Cheers,
A
I've been wanting to make MSM as well. Let us know how it turns out.
a WHOLE TURKEY wow good stuff.Now get those pics for us .
I just made some on Sunday, out of a 7 pound brisket,. I found that Montreal Smoked meat is like Canadian bacon; there are so many variations of it. Some say never cure it, while others say it must be cured brisket. So far I have only made it with uncured brisket.
If you are using the recipe on the recipe site. The average brisket flat is 7 pounds, and I used to do half a flat when making this recipe. This time I did a full flat and had to doubled ingredients in the recipe. For the red wine, for my taste a Merlot works well. Though you may lose a little flavor, for this rub Turbinado sugar blends better than the brown sugar. You will get better results if you let it set overnight after applying the first layer of rub. When you apply the second layer of rub, it will adhere better if you make it into a paste with either oil or water; I use olive oil. I haven't found a way to get the bacon to adhere to the meat enough so that it won't come off while slicing it. Having said all of that, the flavor is real good.
Thanks for the info!
I have it ordered so I will play when it comes, i asked for a 3-4 lb brisket to start with and they said it should be here hopefully next week..... :)
Can't wait to try the recipe...
On the subject of pastrami, everybody's always asking "whens the next batch?" well my eldest daughter knows the owner of one of the pubs in the village near to me, and she was telling them all about the pastrami. They have now asked my daughter if they can have a decent sample of pastrami?.
So i need to get some done, just imagine Habs pastrami on the menu in an old english pub! (http://i149.photobucket.com/albums/s62/Gitster59/HS.gif)
Just gotta decide with or without juniper berries? (http://www.emotipad.com/newemoticons/Tasty.gif)
LS: looking forward to the pictures from inside the pub.
My biggest obstacle out here so far is finding some darn curing salt. Wouldn't have thought that would be scarce with all the hunters around here.
Consiglieri,
I take the short cut: start with a corned beef. Smoke that baby up and you have excellent pastrami. I have thought about starting from scratch and curing a brisket, but have a habit of failing.
Arcs_n_Sparks
ANS: will give that a try, but right now I have a bee in my bonnet on curing up some homemade pastrami. Here's the rub, though: can't seem to find any readily available cure. Called a few meat lockers today and think I have a lead on some curing salt. Hopefully by next weekend I'll have a sandwich that rival's Max's. :P
Thanks for the tip.
Consiglieri,
Know what you mean; I have the itch to cure something also. That last few weeks have had some great curing pics (especially bacon).
Guess I have to rededicate myself.....
Sparkler
Guys, quit buying the corned beef and cure from scratch, it's very easy to do, and tasting the finished pastrami is a reward in itself (http://www.emotipad.com/newemoticons/Tasty.gif)
Let's have some self discipline here please! ::) (http://smileys.on-my-web.com/repository/Laughing/lol-049.gif)
LilSmoker (http://www.emotipad.com/newemoticons/Wink.gif)
I too have done the corned beef short cut. Good results once and bad the second time last St Pat;s day. Flavor was ok both times but the quality of the packaged corn beef was awful - John Morrell brand.
Doing your own is clearly the preferred approach. Seems like a pain but really is hard to make a bad result.
If you have the ingredients, making your own is easy.