Thanksgiving Turkey 2009 - Page 2 - BBQ Central

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Old 11-28-2009, 05:43 PM   #11
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Here is some smoker detail.

I used Stubbs hardwood bricks with a few small pieces of apple wood with the bark on. The wood was from a limb about 3" in diameter.

I use a torch and get a few spots going and then assemble the smoker. I put the bird on once the temp was up to 200, added the wood thru the door and broght the temps up to 250 at just below the grate.

I had white smoke until the wood chunks heated up a then the smoker ran clear for the rest of the cook. Temps held between 240 and 260 for the entire cook. Sand in the pan.
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Old 11-28-2009, 05:54 PM   #12
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I didn't peak for three hours. I didn't probe the bird. At this point in my cooking addiction I have started to feel comfortable with not knowing the internal temp until it becomes critical.

Once I checked the bird, I saw WAY to dark a skin. I checked temps with my trusty super fast Thermapen. I had temp differences all over the bird. Top of the breast was different from the bottom of the breast. Left breast was different from right breast.

The only thing that was consistent was the thighs.
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Old 11-28-2009, 06:00 PM   #13
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The worst part was when I went to carve the dang thing. It was dry and ugly looking. The smoke penetrated the skin and discolored it pretty good. Way over cooked.

I had to take the internal temps past target because it wasn't all done enough.

I did rest it in a cooler for about an hour. It was still very hot when I was carving.

The flavor of what we salvaged was edible but my MIL's oven baked turkey breast was more tender.
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Old 11-28-2009, 06:40 PM   #14
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I tanked mine too. I've done two turkeys in the past few months that turned out perfect, on thanksgiving however I failed miserably. My stuffing rocked though.
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Old 11-28-2009, 06:41 PM   #15
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I think it was because the right wing tip was tucked under the side skin....That's for sure BAD JU-JU!

Eh...people will say THIS...and THAT... went wrong. WHATEVER! Move on. It's happened to all of us.

I admire your courage for posting the pics and sharing that with us. Thanks
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Old 11-28-2009, 07:24 PM   #16
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I told my wife to prepare to eat a lot of turkey over the next few months.
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Old 11-29-2009, 08:37 AM   #17
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Quote:
Originally Posted by Cliff H.
The worst part was when I went to carve the dang thing. It was dry and ugly looking. The smoke penetrated the skin and discolored it pretty good. Way over cooked.

I had to take the internal temps past target because it wasn't all done enough.

I did rest it in a cooler for about an hour. It was still very hot when I was carving.

The flavor of what we salvaged was edible but my MIL's oven baked turkey breast was more tender.
Cliff, couple things..........the dark color can come from a couple things. How much sand did you have in the pan? If there's not a 'baffle' the drippings will burn and give you a very dark finish. I had this problem on the Primos unless I put water in the pan. I'm not saying put water in the WSM pan, cause you don't need to. But sand (half pan), firebricks or foil ballls will give you a baffle and prevent the dripping from burning.

Another thing that could cause the over dark color is the oil you applied. Try omitting that next time, as it really serves no benefit other than 'glue' for the smoke and ash to adhere to.

The smoke isn't what 'penetrated' the skin.....the steam from resting it in the cooler is what caused this. The steam created condensation and it leached into the meat. Next time let it rest on the counter loosely tented with foil, it will stay plenty hot for a couple hours.

Last, allow the turkey to cool tented with foil at least 20-30 minute before slicing. Slicing any meat ESPECIALLY poultry will dry it out almost immediately.
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Old 11-29-2009, 09:46 AM   #18
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Thanks Larry, I didnt realize that the burning fat in the sand/water pan would cause a dark/er bird. Im pretty sure that has happened to me a couple of times. I thought it was a factor of using Pecan chunks in the mix.
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