A decade and a half down, more to come

Discussion in 'Poultry' started by dirtsailor2003, Nov 27, 2013.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    This year marks a decade and a half of smoking turkeys for thanksgiving. In that time I've gone from low and slow to hot and fast. This years first is not doing a whole bird and instead just doing a 6 pound all natural bone on breast. Still haven't spatched a turkey, but I will later after the first of the year with one of the freebie birds that we have in the freezer. Here is where this years bird is so far.


    The Brine

    1 1/2 gallons apple juice

    1 1/2 cup sea salt

    1 1/4 cup brown sugar

    several oranges halved and squeezed

    hand full peppercorns (white, black,red) hand full whole cloves 6 garlic cloves smashed 3 bay leaves 4 Thai chiles


    Simmer that all together for 30 minutes, cool completely.


    6 pound breast


    Used the small bucket no need for the big guy this year!


    And begin!


    It's cold enough in the garage right now that the bird can live out there while brining. I don't trust that there aren't creature lurking out there that can open bucket lids so into the cooler just for safe keeping!


    Buckets a nit tall to get the cooler lid closed, so the cast iron will hold down the fort!


    Now for the wait, Shhhhhhhhh!!!
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Pretty cool man, I understand now why folks brine, I just wasn't seeing the big picture! I am always learning here!
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dirt, morning...... looks good...... I'd eat it.....

    Dave
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks guys! I can't wait to get this bird part into the mini-wsm tomorrow! Just the thought of that breast bathing in pecan and cherry tbs is making me drool!!!!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member




    Out of the brine and ready to dry!
     
  6. sprky

    sprky Master of the Pit OTBS Member

    Looking good there
     
  7. Interesting brine. Do you also rub? If yes with what?
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes I use SPOG + paprika and chipotle. SPOG= Salt Pepper Onion Garlic
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    Better get the Mini-WSM defrosted!!!
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Breasts been in for a hour and fifteen minutes, just hit an IT of 100*! Cruising right along!
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang nab it man that looks great my smoker shed looked same way this morning.
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    Two hours and thirty minutes, IT of 165*. Foiled wrapped in towels and into the cooler for a short rest. Can't wait to slice into this beast!
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    ..:popcorn....... Standin' by for the taste test....
     
    Last edited: Nov 28, 2013
  14. Nice;

    I have spached many turkey's a great way to go about it.  The other way I like to do my birds, of all sizes, is boned.  If you have never removed the skeleton from a bird start with a chicken first.  The best demonstration I have seen is Jacques Pepin, you can find that on youtube.

    Good looking breast!!
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    Dinners getting close, BBB, Beer Bacon Brussels!
     
  16. c farmer

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

    Looks great as always.

    I did my first thanksgiving turkey this year on the UDS.

    I see many more to come.
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member





     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Man that is some good lookin grub
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks like a meal to be thankful for! No less than you and your family deserve.

    Disco
     
  20. c farmer

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

    Bet it tasted as good as it looks.
     

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