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Old 11-22-2009, 07:45 AM   #1
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Apple wood smoked turkey

I'm doing this bird for a guy at work. He will get 5 vacuum sealed frozen bags (2 bags of breast, 1 bag of thighs, 1 of legs and 1 of wings).

This is an enhanced Shadybrook Farm Bird, which I use often and are pretty good without brining.

Royal Oak with 3 chunks of Apple


Normal set up of 2 firebricks


Covered with foil


Put the bird on


Then lit the WSM with the hose torch. Then left all vents open 100% until the dome temp hit 200, then shut the bottom three down 75%.


Didn't touch it again for 6 hours until the breast hit 160. The weather was perfect, high 50's and no wind!


Cut up the bird and into the freezer overnight and will be vacuum sealed today.
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Old 11-22-2009, 08:02 AM   #2
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oh geez I hope mine Thursday comes out that good
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Old 11-22-2009, 08:04 AM   #3
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The turkey looks pretty good I've got a pickup load of apple wood coming next week and the best part is its free...................
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Old 11-22-2009, 08:24 AM   #4
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That bird looks great! I hope the guy at work is your boss.
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Old 11-22-2009, 08:47 AM   #5
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Great lookin' skin on that bird Larry. I'm hopping for half that good on mine.
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Old 11-22-2009, 08:48 AM   #6
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What with the toothpicks? Just checking tenderness? Thanks.
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Old 11-22-2009, 08:49 AM   #7
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Oh wait my second guess would be to hold the skin down.
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Old 11-22-2009, 09:05 AM   #8
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Quote:
Originally Posted by dollarbill
Oh wait my second guess would be to hold the skin down.
Yes.......for some reason every freaking turkey is butchered and the skin is cut away from the breast. So I pull it back over and pin it back down with toothpicks.
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Old 11-22-2009, 11:40 AM   #9
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You dont rub under the skin Larry? I always go up underneath the skin with rub.
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Old 11-22-2009, 11:43 AM   #10
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Quote:
Originally Posted by dollarbill
You dont rub under the skin Larry? I always go up underneath the skin with rub.
No, whether I brine or not, I never rub unless I'm doing pulled turkey.
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