d9
I thought I'd post these... What an awesome smoker. Best investment in cookware I've ever made.
d9
d9
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OK .....well..... I guess it was just me that thoought it was a nice looking bird
Thanks for looking anyway.
d9
Thanks for looking anyway.
d9
Hey D9, I think it looked awesome! If you dont mind me asking, what recipe did you use and what was size, cooking times etc? Looks like a real winner.
See d9, you have to provide the details if you're going to provide good Photos.
And don't worry, it's a slow month in the forum (I think everyone has stopped Q'in)...
And don't worry, it's a slow month in the forum (I think everyone has stopped Q'in)...
Sorry d9!...missed your pictures earlier!...I love to see the results of what everybody has done!...Man that turkey looks great!
Did you brine it? What seasonings did you use? How long have you had your Cookshack?
Keep up the good work!
PrestonD
Did you brine it? What seasonings did you use? How long have you had your Cookshack?
Keep up the good work!
PrestonD
Awesome bird ! By all means post some cooking details.
OK here goes.
I brined it for 24 hours in a modified Smokin honey brine. I used � the salt and added a heaping tablespoon of poultry seasoning. I sprinkled it with some fresh ground pepper and a little more poultry seasoning after rinsing it multiple times.
The trick to keeping the skin from splitting was to ramp the temp. I stumbled on this because I was wanting the most smoke flavor I could get from the 2-3 oz. of Hickory suggested on this forum. I started with about 125 F for about 30 minutes, then up to 150F or so, then to 200F then to 250F where I smoked to an internal temp of 170 (thigh)
It was awesome. Thanks for all who replied with kind words.
Dave
I brined it for 24 hours in a modified Smokin honey brine. I used � the salt and added a heaping tablespoon of poultry seasoning. I sprinkled it with some fresh ground pepper and a little more poultry seasoning after rinsing it multiple times.
The trick to keeping the skin from splitting was to ramp the temp. I stumbled on this because I was wanting the most smoke flavor I could get from the 2-3 oz. of Hickory suggested on this forum. I started with about 125 F for about 30 minutes, then up to 150F or so, then to 200F then to 250F where I smoked to an internal temp of 170 (thigh)
It was awesome. Thanks for all who replied with kind words.
Dave
Dave, about how big was the bird and approx. how long was the total cooking time? Thanks Joey Z 