26.45lbs Turkey

Discussion in 'Poultry' started by morning wood, May 10, 2014.

  1. morning wood

    morning wood Smoke Blower

    I just got through smoking the biggest bird I've done to date.  I have tried to stay away from smoking anything over 20lbs to avoid any "rule" problems.  But I agreed to smoke a bird for a graduation and they brought this monster to me.  Thanks to Pellet for recommending spatchcocking.  It worked very well. 

    Like I said 26.45 lbs!!


    Said he thawed in the fridge for 3 days and I pulled ice out of the center.


    Spatchcocked.


    Injected and covered with bacon.


    3 1/2 hours into the cook I hit 140.  WSM running steady at 325.


    I opened it up at the 4 hour mark to put some ABT's on the top rack. (forgot to get pic's of those)


    I hit 165 at 5 3/4 hours let it go the full 6 hrs and pulled it off at 167.  The legs fell off when i picked it up.


    He wanted it pulled so...we pulled it.

     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good looking Bird , you did a mnice job with the Bacon too. Did you crumble the bacon in with the Pulled meat , MMmmmm.  I'd like to see a good Turkey Bacon Club Sandwitch. [​IMG][​IMG].
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great ! Thumbs Up
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    My first thought when I saw this pic was a group of villagers with pitchforks and torches coming to get "The Monster".

    It does look tasty though!!

    [​IMG]
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice! You made good choices for cutting and cooking temps with a monster like that...JJ
     
  6. morning wood

    morning wood Smoke Blower

    Normally i would crumble the bacon up but this guy wanted it on the side (pretty sure he didn't want to share).
    Thank you!
    Thank you!  The few sample bites i took before shipping this guy off were pretty tasty!  So much so that i think i'm going to do another (albeit smaller) one next weekend.  I have a brisket and a butt to do for another graduation but i think i can squeeze a 6 hour cook in there again.
    Thank you.  This site was instrumental in my choice making.  I have passed on smoking bigger birds in the past and always opted for the oven, never again! 
     

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