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Old 05-03-2008, 11:18 AM   #1
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Smoked Pulled Turkey

Well I'm finally getting around to trying a smoked pulled turkey, been thinking about it for a long time! So I decided to do a first and try a new product I've haven't had a chance to use yet. First I never rub my turkeys when I smoke them, I don't like rub on the skin as it doesn't do much for a smoked turkey in my opinion and ruins the looks of the skin. Since I'm planning on cooking this turkey about twice as long as I normally cook them and pulling the meat, I decided to rub some Wolfe Rub Bold on it and hope the skin will render enough to crisp up and I can chop it up and add to the meat..........we'll see how that turns out........... I also have been meaning to try the BBQr's Delight Smoke Stix, so I pulled a couple off the shelf. I am using Apple and Cherry and they were very easy to break off what I needed. The instructions call for a hammer and flathead screwdriver, but I used a cheap knife and whacked it with my hand and it broke right through. I'm using two pieces of Apple and one Cherry for this cook. More to follow............

Oh yeah, I bought a cheap pumped bird for this. The broth should help with moisture in the end.....I didn't want to waste time on this brining myself...:Nail Bite:

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Old 05-03-2008, 12:18 PM   #2
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Is it done yet? I'm hungry!
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Old 05-03-2008, 12:42 PM   #3
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Looks great! Save the oysters for me !
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Old 05-03-2008, 05:09 PM   #4
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Where did you buy the compressed wood and how does it burn?

Pulled turkey..hmm. I would think that would make it too dry.
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Old 05-03-2008, 06:09 PM   #5
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Quote:
Originally Posted by Love2<º((((><
Where did you buy the compressed wood and how does it burn?

Pulled turkey..hmm. I would think that would make it too dry.
I have no idea how it burns, but I will let you know in just a few minutes!

We're going to find out if pulled turkey is dry in a few minutes as well! Let's keep our fingers crossed!!!
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Old 05-03-2008, 07:23 PM   #6
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The turkey is done, rested and pulled..................I'll post plated pic's tomorrow. The flavor is incredible, for some reason it's alot different than a regular smoked turkey. The meat pulled super easy and was very moist and tender. I added just a little extra rub once it was pulled, but it really didn't need the extra flavor! It was definitely a success and I'll be doing it again. Plated pic's tomorrow!

A little info.............I foiled at 155* in the breast and continued to cook until the breast hit 180* , then let rest in a cooler for 2 hours.

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Old 05-03-2008, 07:29 PM   #7
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well, you know how to do it...I'm always afraid the turkey
will be dry, but looks like you have it down.
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Old 05-03-2008, 07:37 PM   #8
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Great job Larry! Foiled again. But just a second. NO GRAVY!
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Old 05-03-2008, 07:47 PM   #9
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I am going to give this a try also. I am thinking that a higher internal temp is needed inorder to pull like pulled pork
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Old 05-03-2008, 08:30 PM   #10
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Real interesting. I'm not sold yet. Something about pulled turkey just doesn't turn on my mental taste buds.

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Old 05-03-2008, 09:03 PM   #11
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Quote:
Originally Posted by Unity
Real interesting. I'm not sold yet. Something about pulled turkey just doesn't turn on my mental taste buds.

--John
But you'll eat turkey al king or a pot pie
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Old 05-03-2008, 09:26 PM   #12
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Unity
Real interesting. I'm not sold yet. Something about pulled turkey just doesn't turn on my mental taste buds.

--John
But you'll eat turkey al king or a pot pie
Maybe I will, maybe I won't.

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Old 05-04-2008, 07:46 AM   #13
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Looks like it came out real good Lawrence.
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Old 05-04-2008, 09:00 AM   #14
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Looks good Larry. What's the review of the sawdust log?? I just feel more comfortable using real wood. WTF...if you have the real thing, why substitute? Did you use a water pan?
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Old 05-04-2008, 09:21 AM   #15
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The logs worked like they were supposed to........are they any better than real chunks? I dunno, gonna check the cooker in a bit to see what's left and I'll get back to you. No water pan.


Here's the plated picks and I've really got to say I will be doing this again very soon. I know it's just turkey, but the flavor of the smoke really really set in with the meat. Not overly smoke, but it seemed to compliment it much better than an average smoked and sliced turkey. Not sure if it was because it cooked much longer or the time in foil, whatever it was I LOVE it!

The meat was super tender and when you took a bite out of the sandwich you did not have to tug whatsoever, it was a smooth bite through!

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Old 05-04-2008, 09:23 AM   #16
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Quote:
Originally Posted by Unity
Real interesting. I'm not sold yet. Something about pulled turkey just doesn't turn on my mental taste buds.

--John
John it's a beautiful day today...............why don't you and Jodi hop on the bikes and head over for a pulled turkey sammich! I think I should be able to persuade you!!

The logs worked like they were supposed to........are they any better than real chunks? I dunno, gonna check the cooker in a bit to see what's left and I'll get back to you. No water pan.


Here's the plated picks and I've really got to say I will be doing this again very soon. I know it's just turkey, but the flavor of the smoke really really set in with the meat. Not overly smoke, but it seemed to compliment it much better than an average smoked and sliced turkey. Not sure if it was because it cooked much longer or the time in foil, whatever it was I LOVE it!

The meat was super tender and when you took a bite out of the sandwich you did not have to tug whatsoever, it was a smooth bite through!

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Old 05-04-2008, 10:12 AM   #17
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Looks great Larry. I was intrigued by the logs. Looks like compressed sawdust like the pellets. How did they work for you? Did they have a longer or shorter life than chunks? Did you get a good smoke flavor out of them?
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Old 05-04-2008, 10:13 AM   #18
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So,
180 in the breast would be what in the thigh ?
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Old 05-04-2008, 01:13 PM   #19
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Wow... succulent looking sammich there Lar!
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Old 05-04-2008, 02:13 PM   #20
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Bravo amigo. Another fine looking bird.
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