***BBQ Redux Redux thread - All outdoor cooking except whole hog***

I always have to smoke today and take it to my folks and reheat tomorrow. I’ve never found a good reheating method. It always irks me because it’s never as good as at home and carving it after it rests. Just for reference mine is about the same size and has been on @ 275 for 2 hours. Just temped at 147 so I’m going to butter baste and tent the skin.

Spoiler

 

I like Meat Church Holy Voodoo

 

Gonna fuck with this turkey cannon tomorrow

 

This would be my choice if I didn’t need to cater to non-spice palates. Doing Texas Sugar.

 

Haven’t tried that one yet. Still need to order it and give it a go.

 

We’re eating at 3pm. My turkey is 15 pounds. Currently have it in the cooler with salt for 24 hours. Spatchcocking it in the morning putting butter under the skin adding the rub then putting it on at 9:30am I’m expecting it to take 4-5 hours at 275. It’s 23 degrees and haven’t used my smoker at that low of a temp so giving myself some extra time.

 

I think the yearly plan is to eat at 4 but it would take a miracle for everyone and everything to be ready by then

 

Funny enough I picked up both of these today. Considering a mix of the two.

Debating on whether I pull the turkey from the brine now and let it air out in the fridge or let it stay in the brine for a few more hours. The decision to cook tonight got cancelled due to needing to entertain family and work issues.

 

How long in the brine?

 

24 hours as of now. Reading some stuff now makes me want to pull it, spatchcock it and let it dry overnight in the fridge.

Wife wants to leave by noon to get to her moms. Meaning it needs to be finished cooking at 11. Means I probably need to have it seasoned and on the grill by 7:30 to 8.

 

I did 24 and pulled it. Rinsed it. Dried it and put it in a cooler with a bit of salt on the skin. So 24 hours in wet brine and the 24 out.

last year I did a 24 hour wet brine only and it was incredible.

 

3.5 hrs max spatchcocked. mine have always cooked a lot faster than I had assumed when spatchcocking.

 

I'm doing turkey titties and prime rib tomorrow, will start prime rib, then toss titties on about 1.5-2 hrs in depending on how the rib roast is temp wise. I'm anticipating about 3 hrs cooking time for everything.

 

What temp do you use?

 

275-300 get some heavy smoke because the bird cooks so much faster spatchcocked.

 

Poultry should be at 300* minimum.

 

Have a 15 pound turkey and everyone that was coming besides my in-laws cancelled. Looks like we’ll have significant leftovers.

 

Hot Browns
Turkey Tetrazzini
Turkey Sandwiches with Dressing and Cranberry sauce/relish on a toasted roll. (Not sure what the preferred name for this is.)

 

I made turkey birria a couple years back that was good. There's a Rick Martinez youtube video on it.

 

I’ve heard it called a gobbler.

 

Didn’t think about hot browns. Good recommendation.

 

The iberico turkey

 

Royal oak is fine.

 

i was at 285° for the two i did sunday and i liked that result a lot

i was always 325° indirect but that might be the go to from here on out

 

2 hour update. Just made a quick mistake and sauced all of them. Should have kept a couple dry rub. Oh well

 

Elite croc choice

 

One can only assume you’re collecting pics from today as data points and will be pumping out power rankings and charts as the day goes on?

 

Turkey was incredible. Thanks for the tips, gentlemen.

 

Just the wife and me today, so did two turkey breasts. Leftovers for sandwiches for days.

Wife just left to go visit her dad’s side of the family, so it’s just me, the dogs, football, beer, edibles, and packing for our upcoming move. #thankful

 

talk about bringing down the mood

sounded like an incredible thanksgiving and then the packing

 

Typically, I’d agree. But we are finally getting out of Tennessee and moving to Denver, so while packing sucks, the outcome is a positive.

 

welcome

cooking outside on a day like today (38°) sucks but get a good firepit setup and it’s pure bliss

 

Turkey my MIL made was dry so I’d say I nailed it with having the ribs.

 

Turkey cannon was a success.

 

First attempt at smoked turkey turned out good.

 

smoked and seared a little 5lb prime rib and now i wanna fuck it

 

Happy day after lads, sounds and looks like everyone's ventures were successful.
My first Thanksgiving with the WSM so I let the wife do the turkey and duck in the oven, I took a half pre-cooked ham and smoked it to warm it up with a glaze, came out really great, was my favorite protein of the day.
Using the leftovers to make onion/ham/cheese chowder since we are getting rare early Florida winter this week.
Sometime during the year I will try smoking a turkey to see if I can solve the puzzle for the big show in November.

 

First time doing a boneless lamb leg. Stuffed a bunch of garlic cloves, trussed it up and smoked to 130°. Should have done an herby board sauce, but otherwise this cut fucks. Will cook again.

 

Here’s my steak for dinner…16oz of A5 BMS 12 sirloin.

 

assuming raw or slightly torched?

 

I prefer my super fatty wagyu at medium cooked teppanyaki style.

Gross…it’ll be split up between me and my two kids.