Sunday Turkey Smoke (teaching an old dog new tricks) with Q-view

Discussion in 'Poultry' started by heubrewer, Nov 30, 2014.

  1. heubrewer

    heubrewer Meat Mopper

    Thursday was Thanksgiving at the releatives. Today we fix our own turkey.

    Been smoking a turnkey for almost 20 years now. Was not until this forum that I really discoved brining. Up until that point I was simply rubbing and putting on my Weber Kettle.

    This time I made the Chef J brine and will be adding my simple rub to it.

    I am giving my MES the holiday off, and will be uing my Weber Kettle once again.

    Will post pics as I progress though the prep and smoke. Right now the bird is in the brine bucket (uncovered) after a 24hr brine (per Jeff's recipie)

    Thanks again to the forum for teaching this old dog new tricks on turkey smoking. is an unimpressive shot at the bird in the brine bucket drying out.

    Got the bucket from the local supermarket bakery section so you know its food grade. 3 1/2 gals worked out nicely.
    Last edited: Nov 30, 2014
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looking forward to seeing the finished product
  3. aceoky

    aceoky Smoking Fanatic

    Nice! Hope to see the end result!
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Be sure to send more Q-view and the narration of this event...[​IMG]
  5. heubrewer

    heubrewer Meat Mopper

    Just put the bird on.

    Rubbed with OO, then
    SS, peper, granulated onion, granulated garlic, and brown sugar.

    Decided at the last minute to add onion, celeray and minced garlic to the drip pan.

    Smoking with Kingsford ( to establish a base) and added mesquite charcoal and mesquite wood chunks.

    Her is bird on the Weber. the hinged grate makes this a very easy cook

    Last edited: Nov 30, 2014
  6. heubrewer

    heubrewer Meat Mopper

    One hour in and just added more charcoal and mesquite

    Last edited: Nov 30, 2014
  7. heubrewer

    heubrewer Meat Mopper

    Just off the Weber Kettle

    2.5 hrs just as planned. 170F in the breast and thigh

    The bird is now resting in an Al foil tent
    Last edited: Nov 30, 2014
  8. heubrewer

    heubrewer Meat Mopper

    Plated and ready to go.

    THANK YOU SMF for the brining advice. THANK YOU Chef Jimmy for the brine recipie. Thumbs Up Thumbs Up

    20 years smoking a bird and this year was THE BEST Thumbs Up Thumbs Up Thumbs Up

    Last edited: Nov 30, 2014
  9. aceoky

    aceoky Smoking Fanatic

    That looks incredible, nice color and great plating!
  10. heubrewer

    heubrewer Meat Mopper

    Thank You

    Could not wait to get home to have leftovers!!

    Never thought turkey could taste this good. The brine brings it to a whole new level
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Very nice plate!  Well done! b

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