Fathers day meatloaf & turkey q-view

Discussion in 'Beef' started by paulmart, Jun 16, 2013.

  1. Turkey out of the brine
    Pat dry, then rub
    Meatloaf rubbed w/3 strips of bacon on top;)
    (I want it to remain a meatloaf, not a fatty)

  2. Turkey on the bottom rack with maverick dual probes
    Meatloaf on top rack

    Im using a napoleon charcoal 3 in 1 smoker
    Water pan has warm water and the herbs from the brine
  3. Im using sugar maple chunks as my smoke

    ...now for the painful waiting game
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    How did things turn out!

  5. Turkey is currently resting after 2.75 hours hitting 165. The cook temp was 210-230
    The meatloaf is has 4 degrees left to cook before i pull it off
    I should mention, after 1.75 hours i wrapped the turkey in foil with a dash of apple juice and bourbon and left it till it finished
  6. Another point id like to make...
    The bottom is the bbq temp
  7. Ok, you cant see it very clearly
    The factory installed thermometer is roughly 45 degrees lower then the maveric redi check

    I believe the maveric;)
  8. Smoke got a little heavy at the end! lol

    Easily the best turkey and meatload ive ever had
    The guest we had over couldnt stop eating and talking about it
    Everything I did, I learned off this forum. I just started using a smoke a few months ago

    I cant thank the members and mods enough!
  9. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Looks delicious.................. Great job
  10. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks great...Nicely done!


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