Butterball on the Smikin'-It#3

Discussion in 'Poultry' started by dert, Mar 6, 2016.

  1. dert

    dert Master of the Pit

    Started with a 13# butterball...brined for 20 hours in salt, brown sugar and a little cure...in to the smoker at 2:10 pm with Apple wood.

     
    disco likes this.
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Woot a man after my own heart, I see that neck on the grill! 

    To quote Richard Prior I believe, "“My aunt Maxine could suck a neckbone, it was a work of art,”   LOL
     
  3. dert

    dert Master of the Pit

    Ha!
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great, gotta smoke a bird every now & then. Done one last night, necks the best part IMO !
     
  5. dert

    dert Master of the Pit

    Never cooked the neck (on purpose), I think I may have on accident before...

    Is there much meat on it? I have no idea what to do with it!
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I personally smoke mine inside the cavity of the bird, there's not a huge amount of meat on the neck but I like it. Then I just boil it with the rest of the carcass for stock.
     
  7. dert

    dert Master of the Pit

    Out at 7:45 pm, 5:45 seems like a long time?



     
  8. dert

    dert Master of the Pit

    Moist and perfectly brined, slightly hammy...

     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome, tasty lookin meal ! Thumbs Up
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    5 and 1/2 hours.... thats about right, I think you forgot about the brine/cure all that liquid takes a little bit longer.

    Did I mention thats beautiful meat, it looks like perfection on my part.... well except I didn't get a plate.

    How about some detail on that roll, it appears home made and maybe even a popover. You are showing off again!

    Beautiful plate, the color of the meat and I don't mean the skin is spot on, if it had a good beat and was easy to dance to I'd give it a 10.
     
  11. dert

    dert Master of the Pit

    I've done these before and done in about 4 hours...weird.

    The roll is just frozen bread dough.
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks excellent!

    I love the way cure changes the flavor of turkey!

    That's one good looking meal!!

    POINTS!!

    Al
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific bird. I love the colour.

    As for the neck. Try smoking it and using it and the carcass to make stock. I love the smoke undertones!

    Points for great qview of a great bird.

    Disco
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Sorry I am late to the party but dang nab it that looks great!!! Awesome job - POINTS!!!!

    A full smoker is a happy smoker

    DS
     
     
  15. siege

    siege Smoke Blower

    The neck is the best part of turkey gravy. Mine get simmered with the giblets, then the meat is picked, chopped and returned to the gravy pot. It is VERY rich and flavorful. Try it, you'll like it !
     
  16. dert

    dert Master of the Pit

    Thanks everyone...super easy to do and proves you can brine a pre-brined bird.

    I've smoked a lot of turkey and prefer the cured (slightly) version.
     
  17. dert

    dert Master of the Pit

    As far as the neck... Not sure, I don't make gravey when I smoke them, so I tried some meat off of it, but merger pickings!
     

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