Beer Can TURKEY! yah!

Discussion in 'Poultry' started by heapomeat, Apr 3, 2008.

  1. So if beer can que works well for the chickens as most of us know, "why not do the same with a bigger bird"

    Soooooooo, A whole turkey was on sale for $.99 a pound, bought a 13 pounder, and did little or no prep work to the bird.......

    Sure I've brined them before, I've injected the birds with marinade before, but do to no time I just rubbed 1/2 the bird down with Jeffs spice rub, and the other half in an Italian/Garlic rub.

    12 ounce beer can was filled 2/3rds full of Spiced Apple Cider and placed inside a beer can holder base. Turkey fit fine over the base unit, and wasn't too tippy in my MES. Filled the water pan with another 2 cups of the spiced apple cider and used Pecan wood.

    I ran about a cup of pecan chips, and 2 mid sized Pecan wood chunks. I've found the MES doesn't take hardly any wood to give a good smoke flavor and you can easily over-smoked too intense smoke flavor. I'm a new user of Pecan as it's not local to Seattle, but bought a 10 pound box of it of it off ebay.

    Ran the MES at 265F for 5 hours, then reduced heat to 225 for 2 hours. Watched the internal meat temp via a corded probe/display, and dinner time came at 165-170 degree meat temp. Turkey was "done" but next time I'd just leave the smoker at the full 265 for the full 7 hour time to get meat temp up to 175-180,

    MOIST MOIST MOIST turkey meat, worked great, love the left overs and can eat off the bird for half a week.

    Que View for You....[​IMG]
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  2. Looks great nice job what kind of wood for smoke?
     
  3. Just a guess, but I think he used Pecan wood for smoke...lol. [​IMG]
     
  4. Dah! Lol
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks awesome HeapOmeat![​IMG]
     
  6. geek with fire

    geek with fire Master of the Pit OTBS Member

    Well, you're my hero then. I tried one this weekend, I mine bombed. Took a large can of Foster's (which, I did some research and I understand that "Foster's" is Australian for "beer" [​IMG] ), and added some EVOO and onions. I even made up some garlic butter for under the skin. I shoved a whole white onion in the neck cavity and carved out a pond in it for some more garlic butter.

    Mine turned out dry, and I hit the low end of the safe temp. The onion in the neck cavity was good; I stuck it in a pan with some of the drippings and cooked it until it fell apart. Great soup!

    Perhaps I'll try the bird again, but I'm glad yours turned out well.
     
  7. blacklab

    blacklab Master of the Pit SMF Premier Member

    HEAP IF THAT TASTE AS GOOD AS IT LOOKS, THATS $$$$$$$$$ [​IMG]
     
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    I love the Foster's cans for that!

    did you brine your bird?
     
  9. geek with fire

    geek with fire Master of the Pit OTBS Member

    Just a simple saltwater and garlic brine. Added a little syrup, but not much else. I'm not much of a fan of brining yard birds, so I expected I wouldn't like brined turkey either. Might do that next.
     
  10. morkdach

    morkdach Master of the Pit OTBS Member

    been doing turkeys for a couple of years built a turkey holder out of ss tubing and dump my beer and other liquids in it about 3" tubbing run smoker bout 220-240 no brining just a rub have done about 20 with hickory all turned out super
     

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