BBQ/Smoking Meat
- Thread starter jstim
- Start date
GangsterOfLove
New member
Thanksgiving is coming. Anyone smoking a turkey?
Share your tips!
Share your tips!
Ralphman
New member
Need some advice too, my pops wants me do one also so i have to do one. I have tried it one time and wasn't happy with it, but im not much of a turkey kinda giy unless its on a sandwich, but thats just mee.
97BlackAckCL
Elite Member
I was planning to do one if I got my WSM, but since I'm rocking a smaller Brinkmann again I put that on hold till next year. Definitely itching to do one though.
00Sebby
Senior Member
I found out a long time ago that they are hard to light. Had to give them up.
Do you really mean smoke as in low and slow, all day kind of thing?
I roast my turkeys on the BGE. Set the temp at about 300-325 indirect and let it go until the breast hits temp... usually about 4 hours. The major sin here is overcooking so I cook with breast up hoping to get the dark meat and thigh done at same time. It always turns out juicy, nice smoke flavor all the way through, and everyone says, best turkey ever. Most of my extended family is always asking if we're cooking a turkey. Here are a couple of examples.
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Best Thanksgiving Turkey Ever
Okay, I have smoked a pretty large (22-24 lbs)turkey the last 3 years with excellent results. My smoking method is exactly the same as I would do for a pork shoulder or brisket, but just tweaking the temperature a little higher. I just use my old trusty Weber 22" kettle. I make a ring of charcoal on the bottom grate similar to the "minion" / modified minion / snake method with a liberal sprinkling of hickory chips/chunks arranged in the first few inches of coals. I want a pretty subtle smoked flavor to the bird so I am pretty careful about how much wood chips I use, you can certainly adjust that to your taste. I start a few coals in the Weber chimney and once they are nice and hot add them to one end of the circle. I adjust the temperature to around 350-375 degrees using the vents on the bottom mostly then add the bird. Once the temp gets back up to around 350 I let it go for the usual 3-4 hours to roast and it turns out fantastic.
As far as the bird itself, I have tried both a fresh turkey that I brined myself as well as a frozen Butterball that was well thawed out and didn't see very much difference in the flavor or quality of the meat. The taste and texture seemed very comparable so I have a hard time spending the money on a fresh bird. For the cooking method I just use the same old tried and true method from Martha Stewart where you get a big bowl and melt like a pound of butter and mix it with a bottle of white wine (I prefer an unoaked Chardonnay) then soak a few sheets of cheesecloth in that mix. Prep the bird, pat it dry, give it a good rub down with some butter a little salt and pepper and the herbs of your choice and set it breast side up in a disposable aluminum roasting pan, preferably with a few carrots and onions underneath to raise it up off the bottom of the pan. Apply the cheesecloth across the top of the bird, completely covering the breast and down around where the wings and thighs attach as well. Then simply set it up in the grill on the side away from the hottest part of the coals. Rotate it and baste it about every 30 minutes until it is a good 165-170 internal temp then let it rest for 15-20 and you are set to go. This results in a bird that is insanely juicy and flavorful with a great crispy skin and always impresses the guests and family.
Okay, I have smoked a pretty large (22-24 lbs)turkey the last 3 years with excellent results. My smoking method is exactly the same as I would do for a pork shoulder or brisket, but just tweaking the temperature a little higher. I just use my old trusty Weber 22" kettle. I make a ring of charcoal on the bottom grate similar to the "minion" / modified minion / snake method with a liberal sprinkling of hickory chips/chunks arranged in the first few inches of coals. I want a pretty subtle smoked flavor to the bird so I am pretty careful about how much wood chips I use, you can certainly adjust that to your taste. I start a few coals in the Weber chimney and once they are nice and hot add them to one end of the circle. I adjust the temperature to around 350-375 degrees using the vents on the bottom mostly then add the bird. Once the temp gets back up to around 350 I let it go for the usual 3-4 hours to roast and it turns out fantastic.
As far as the bird itself, I have tried both a fresh turkey that I brined myself as well as a frozen Butterball that was well thawed out and didn't see very much difference in the flavor or quality of the meat. The taste and texture seemed very comparable so I have a hard time spending the money on a fresh bird. For the cooking method I just use the same old tried and true method from Martha Stewart where you get a big bowl and melt like a pound of butter and mix it with a bottle of white wine (I prefer an unoaked Chardonnay) then soak a few sheets of cheesecloth in that mix. Prep the bird, pat it dry, give it a good rub down with some butter a little salt and pepper and the herbs of your choice and set it breast side up in a disposable aluminum roasting pan, preferably with a few carrots and onions underneath to raise it up off the bottom of the pan. Apply the cheesecloth across the top of the bird, completely covering the breast and down around where the wings and thighs attach as well. Then simply set it up in the grill on the side away from the hottest part of the coals. Rotate it and baste it about every 30 minutes until it is a good 165-170 internal temp then let it rest for 15-20 and you are set to go. This results in a bird that is insanely juicy and flavorful with a great crispy skin and always impresses the guests and family.
SanDiego4Runner
New member
I came here to look at 4runners... not meaty goodness. Diet is not looking good ne more.
NoLight
New member
Look good!!
00Sebby
Senior Member
Probably my most challenging balancing act on the Big Green Egg but it turned out incredibly delicious. This is a seafood chowder that contains chopped, thick-cut bacon, haddock, salmon and shrimp along with the appropriate veggies. The skillz part was getting the kettle hot enough to sear and render the bacon and boiling for cooking the veggies, yet not so hot as to scorch the heavy cream. Oh, and also had to time the two fish cook times along with the shrimp so nothing was overcooked. I hate chewy shrimp and mushy fish. It all turned out perfectly with no scorch, fish that held it's shape but was flaky and moist, and shrimp that had that snap when you bite into them. All of those flavors combined with the subtle smokiness from the Egg made this better than any seafood chowder or clam chowder I've ever had.:dancin:
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GangsterOfLove
New member
Wow - that sounds really good! :thumb:
