The First and the Last

Discussion in 'Poultry' started by hurriken, Jan 6, 2012.

  1. hurriken

    hurriken Smoke Blower

    The first smoke on my new WSM and the last smoke of 2012.

    This all started on Man Man's thread: http://www.smokingmeatforums.com/t/115502/wsm-test-run-temp-controls-and-advice#post_744527 which I proceeded to hijack...so if he wants  to come in here and talk about anything under the sun that is OK by me. Hopefully he won't talk about the Packers...but I deserve that! The turkey turned out pretty well. The white meat was a tad dry but very tasty. I did learn a lot but I still have a ways to go. the pictures are crap because I used my iphone...and I forgot to take pictures before we ate!

    [​IMG][​IMG]

    I coated the turkey with a Lime paprika rub I was given for Christmas, good stuff. I put the turkey on a rack over a pan with ~ 1 cup of water and 1 cup of fruit juice (pomegrante apple or something) and ended up with 1 quart of drippings! I put it in the fridge and took the fat layer off and my wife did her gravy magic. You could taste the sweet from the juice which gave it a saurbraten-ish flavor. I thought it was tremendous. This picture is after I removed the fat cap and warmed it up but before my wife worked on it.

    [​IMG]

    I used Hickory and apple chips throughout the smoke and Mesquite at the end. Not sure if I'm a big mesquite fan.
     
  2. venture

    venture Smoking Guru OTBS Member

    From the looks of that delicious turkey?

    I hope it was your last smoke of 2011, and not your last smoke of 2012?

    Good luck and good smoking.

    P.S.  And this comes from a guy who doesn't like turkey.
     
    Last edited: Jan 6, 2012
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great I bet it tasted good too
     
    Last edited: Jan 6, 2012
  4. hurriken

    hurriken Smoke Blower

    Whoops...I'm sealing my own fate! It was supposed to be 2011!
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Good lookin' Bird...I don't see where you Brined the Turkey, that makes a huge difference in final moisture in the breast...JJ
     
    Last edited: Jan 6, 2012
  6. hurriken

    hurriken Smoke Blower

    I did brine Jimmy. I used the Slaughterhouse brine recipe by tip. I didn't have the spices he had so I improvised. That is the third time I've used that brine. I like it. My main problem was I finished the breast at 195. The WSM got away from me.
     
  7. hurriken

    hurriken Smoke Blower

    My wife turned the rest of it into Turkey & wild Rice soup. The smokey scent filled the whole house! It was excellent.

    [​IMG]
     
  8. Did someone say Packers?

    Best chicken noodle soup I ever made was with a whole smoked chicken. Your turkey looks great from start to finish!!
     
  9. sprky

    sprky Master of the Pit OTBS Member

    YAAAAA Buddy the Pack rules in my book. Yes I'm a die-hard cheese head transplanted in Chiefs country. (sorry couldn't resist) [​IMG]

    That turkey looked Excellent Very nice job. I smoke lots of turkeys and your color is Great. [​IMG]

    LOL when i saw "last smoke of 2012" I was like ooh no someone giving up. Then I kept reading and realized it must be a typo. 
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The turkey & the soup look great! Nice job!
     
  11. hurriken

    hurriken Smoke Blower

    If you have not tried making soup from the remains of a smoke you need to get on it! The smell was great and we gobbled it down...get it, gobbled...alright I'll stop.

    ...and I'm a Bears fan...
     
  12. x2 on the soup made from smoked chicken or turkey!

    ....and I'm a Steelers fan... OK, let the [​IMG]begin.....

     
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    The bird looks nice but the soup is where its at [​IMG]
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks good and the soup idea is great one
     

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