Two cured and brined turkeys on the Smokin-It #3

Discussion in 'Poultry' started by dert, Nov 17, 2013.

  1. dert

    dert Master of the Pit

    I was wondering if my SI#3 could handle two big birds at once. I looked all over to see if anyone had done this before, but came up empty.

    So, I dry fit two birds from work for a pre T day luncheon... and they'll fit- just barely! I'll need to put them in sideways on the same rack... or I could have spatch'd and stacked them, but I like to keep them whole and not stack for even smokin'.

    One 19.5 and one 18.5 with gravey packs, necks and giblets... so probably lost 2 pounds a piece.

    Started brining last night.



    Injected and brined with 2 gallons of the following:

    For one gallon of brine:

    1 cup sugar
    1 cup salt
    1 cup brown sugar
    1 tbsp. of DQ Cure #1 (same as Instacure #1 or Prague Powder #1)
    1 gal. water
     
    Last edited: Nov 18, 2013
    disco likes this.
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Sounds like you have a grip on te proceedings , however , let us know if the Bird taste a bit Hammy[​IMG]  With the cure in the mix , I would think it might come out a bit of a Ham flavor , hope not.

    Will be interesting to see what you say. Be sure to write back.

    Stan
     
  3. I"M in[​IMG]  I cure cornish hens a lot. They do take on a ham like flavor. I like it. Let us know how it turns out.

    Happy smoken.

    David
     
  4. dalglish

    dalglish Fire Starter

    Are you planning on cold smoking these birds? Just wondering why you're using prague #1.
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Sounds great lookin forward to more process and how it turns out.
     
  6. dert

    dert Master of the Pit

    Last edited: Nov 17, 2013
  7. dert

    dert Master of the Pit

    Hot smoking this afternoon, not sure how long the SI#3 will take to get these up to temp, so the cure can't hurt...and we'll get the added benefit of that cured flavor (if only slightly).
     
    Last edited: Nov 17, 2013
  8. dalglish

    dalglish Fire Starter

    Ah I see, time in the danger zone Thumbs Up
     
  9. dert

    dert Master of the Pit

    Drying...



    Smoker:



    Two handfuls of apple, one of mesquite



    In at 3:00pm
     
  10. It should be good.

    David
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    If I wasn't retired, I would ask where you work. I would have loved to work someplace that supplied food like this! I think it is going to be stellar.

    Disco
     
  12. dert

    dert Master of the Pit

    Two hours in IT is up to 110...I was concerned putting 35+ pounds if meat in this unit with ambient temps around 45 and WINDY today!
     
    Last edited: Nov 17, 2013
  13. dert

    dert Master of the Pit

    Three hours in and an IT of 136...
     
  14. dert

    dert Master of the Pit

    Four hours...165.
     
  15. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Dert, what was your cooking temp?
     
  16. dert

    dert Master of the Pit

    Set at 250... I'm letting it go for a while longer before I pull them...
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Hiyas Dert..... Looking like a winner so far. Glad you showed back up.
     
  18. dert

    dert Master of the Pit

    Pulled out at 9:00, 167 IT
     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow, look at the color.
     
  20. dert

    dert Master of the Pit

    Let them cool for an hour until just over 145, then whacked them up:

    Number one...





    Number two...









    All packaged up in the world's largest walk-in blast cooler...



    Tough to beat 32 degrees with a 25+ MPH breeze!

    Just under an hour to clean two birds and clean up...
     
    Last edited: Nov 17, 2013

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