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.


    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!!

  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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