Last smoke of the weekend --Whole Turkey

[squirtthecat]

Nice bird!!

[waterkc]

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

[wonko the sane]

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.

[GusRobin]

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/.

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.

[b0dhi]

wow! That looks amazing!! Well done! I am going to have to try a turkey at some point.. man that looks good..  :)

[wonko the sane]

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 !