sposey013168
Well-known member
I am going a different route this year. Smoking a ham and ribs
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
I can imagine the stories you could tell here.We have ground turkey meat at the fire station because its easy and quick to cook. It's one of our busiest days of the year, so turkey chili in the crockpot is the go to.
Thanksgiving is about a week away and many birds will be smoked, roasted, brined, fried, rubbed, slow cooked, grilled and/or a combinated of all the above! I know others have been thinking about it already but this begs to be asked: How you rollin' this year with the big bird? I'll get it going:
Smo-Fry Turkey
Technique - Brined turkey into the Rec Tec smoker at 225 degrees. Using a mix of pecan and hickory pellets. Smoke usually a couple of hours till the breast reads 130ish. I injected last year but going with brining this year since I'm smoking it 80% of the way there. Fry it the rest of the way (usually 10-15 minutes) till we're home.
Big fan of Meat Church so thinking on using their Honey Hog and/or Holy Cow for the rub. Little sweet for the smoke then the Holy Cow combo for the salt/peper fry? We'll see.......
16 pounder from Market Street. I like to go smaller but have a few more guests this year and want enough for leftovers!
So what are the turkey masters out there thinking about doing this year? Share your techniques and process and Let's Go!
Taylor??
It's almost Thanksgiving.....hard not to be doing well!Hi Big Time Nate. Hope you are well
It's almost Thanksgiving.....hard not to be doing well!
Next year I need to add the trash can smoker to the equation....maybe?!
If your dad would have just shared his secrets to his #SmoFry it would have saved me a lot of time time and testing.I will say smoke/fried turkey is the best way to do it by far.
I've had to test and retest my meth
If your dad would have just shared his secrets to his #SmoFry it would have saved me a lot of time time and testing.
He is taking those to the grave my friend
No just straight up friers of the turkey in here? Hard to believe.
For Christmas dinner last year, I asked some of the family about adding a prime rib roast to the menu. It was not taken well.No clue. Going to my oldest daughter's house. There will be a turkey prepared somehow but I am hoping there is an alternative meat as well. Not a fan of turkey and luckily for me her boyfriend is not either so I would think I may have options. Hoping for red meat. Any red meat!
Thanksgiving is about a week away and many birds will be smoked, roasted, brined, fried, rubbed, slow cooked, grilled and/or a combinated of all the above! I know others have been thinking about it already but this begs to be asked: How you rollin' this year with the big bird? I'll get it going:
Smo-Fry Turkey
Technique - Brined turkey into the Rec Tec smoker at 225 degrees. Using a mix of pecan and hickory pellets. Smoke usually a couple of hours till the breast reads 130ish. I injected last year but going with brining this year since I'm smoking it 80% of the way there. Fry it the rest of the way (usually 10-15 minutes) till we're home.
Big fan of Meat Church so thinking on using their Honey Hog and/or Holy Cow for the rub. Little sweet for the smoke then the Holy Cow combo for the salt/peper fry? We'll see.......
16 pounder from Market Street. I like to go smaller but have a few more guests this year and want enough for leftovers!
So what are the turkey masters out there thinking about doing this year? Share your techniques and process and Let's Go!
that sounds excellent
I'm brining with a ho-made concoction Thursday for a Rectec smoke session Friday for a 3pm lunch
generally do 275° to 145° then crank to 400° til done
The new Meat church Voodoo is so good on poultry. Brined and smoked a chicken Tuesday. It's a little sweet with good heat in the end. Definitely worth a try after Thanksgiving.Thanksgiving is about a week away and many birds will be smoked, roasted, brined, fried, rubbed, slow cooked, grilled and/or a combinated of all the above! I know others have been thinking about it already but this begs to be asked: How you rollin' this year with the big bird? I'll get it going:
Smo-Fry Turkey
Technique - Brined turkey into the Rec Tec smoker at 225 degrees. Using a mix of pecan and hickory pellets. Smoke usually a couple of hours till the breast reads 130ish. I injected last year but going with brining this year since I'm smoking it 80% of the way there. Fry it the rest of the way (usually 10-15 minutes) till we're home.
Big fan of Meat Church so thinking on using their Honey Hog and/or Holy Cow for the rub. Little sweet for the smoke then the Holy Cow combo for the salt/peper fry? We'll see.......
16 pounder from Market Street. I like to go smaller but have a few more guests this year and want enough for leftovers!
So what are the turkey masters out there thinking about doing this year? Share your techniques and process and Let's Go!
For Christmas dinner last year, I asked some of the family about adding a prime rib roast to the menu. It was not taken well.
The new Meat church Voodoo is so good on poultry. Brined and smoked a chicken Tuesday. It's a little sweet with good heat in the end. Definitely worth a try after Thanksgiving.
Sent from my SM-N970U using Tapatalk
I am going to dry brine and smoke. I'm going to put salt and a little rub on the turkey the night before and wrap in plastic wrap. The next day I will clean that off, inject a honey/poultry injection, then melt some butter and mix that with my rub and put it all over the bird, making sure to get between the skin and the breast as well. Then I will stuff the cavity with apple, onion and some fresh herbs. I plan to smoke at 300-325 until about 150-155 degrees, and then bake in the over at 425 until it's done (the baking is to get crispy skin at the end).
I am just doing two bone-in turkey breasts, no one here eats the dark meat so no reason to cook a whole turkey.
I'm smoking a whole turkey on my Yoder, and my brother is smoking one his Traeger. May the best man win. Who the hell does not like dark meat? What is wrong with you?