LuLu just ate two birds! - BBQ Central

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Old 10-23-2005, 09:48 AM   #1
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LuLu just ate two birds!

Just threw on two 14lb turkeys, one for a co-worker and one for me!


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Old 10-23-2005, 09:52 AM   #2
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What, no Wolfe Rub?? How long should they take on Lulu?
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Old 10-23-2005, 09:54 AM   #3
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Did you brine 'em Larry?

Say, do you have any meat underneath thouse Turkeys?
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Old 10-23-2005, 09:57 AM   #4
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Trying something different with these turkeys, I'll let ya'll know in a little while. Not sure how long they will take on LuLu, Bill. I'm thinking around 4 hours at 250*.

Kloset I got my eggs for breakfast underneath the turkeys!! I'm gonna make rare hamburgers with mixed in turkey giblets later. :ack: :lmao: :lmao: :lmao: :lmao:
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Old 10-23-2005, 01:37 PM   #5
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So, how are they coming along? And, how about them Skins, eh? 35 - 7 at the half!!
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Old 10-23-2005, 02:52 PM   #6
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Quote:
Originally Posted by Larry Wolfe
Trying something different with these turkeys, I'll let ya'll know in a little while. Not sure how long they will take on LuLu, Bill. I'm thinking around 4 hours at 250*.

Kloset I got my eggs for breakfast underneath the turkeys!! I'm gonna make rare hamburgers with mixed in turkey giblets later. :ack: :lmao: :lmao: :lmao: :lmao:
FOUR HOURS AT 250???????????!!!!!!!!!!! You are just kidding me and I don't get it right? I'm thinking much longer (6 hours+)
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Old 10-23-2005, 03:18 PM   #7
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Here we go, quite pleased with the finished product. Now.......I gotta admit something on these birds. These are the first turkeys I've ever smoked, that I did not brine and was surprised with the results. The birds were much moister than I thought they would be. However, the flavor was not as good as a brined bird is. So, I'll vouch for folks that say brining is not absolute necessary. But on the other hand I would recommend trying both and to make your decision from the two. Would I smoke another turkey without brining? Absolutely. Which do I prefer? The brined.

Raine, hat's off to you and your hubby.

Woodman, one bird took right at about 4.5 hours, the other took about 5 hours. The pit temps were right around 250* for the entire cook, give or take 10* degrees. I pulled them both when the breast was at 163*. Both birds thighs were over 180*.







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Old 10-23-2005, 03:19 PM   #8
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looking good brother...might have to come up for Wolfestock after all.
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Old 10-23-2005, 03:23 PM   #9
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What about pop-up timers? 8-[

Looks great, Larry!! =P~
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Old 10-23-2005, 03:41 PM   #10
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Looks very good, thinking I'll try a turkey out next on the WSM. Right after I try ribs. :biggrin:
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