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Old 11-27-2009, 07:04 AM   #1
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Wolfe Bird

Well, I've cooked a lot of enhanced birds and I've brined and cooked a lot of fresh birds, but I've never brined and enahanced bird.....until this Thanksgiving.

I could not find any fresh birds, period. So I got a 3% Enhanced Shadybrook Farm 13lb turkey. Brined it in my Turkey Brine for right around 15 hours. Then smoked over Royal Oak Lump and apple chunks around 250º until the breast hit 160º. Turned out pretty darn good, but not as good as a fresh brined bird. But I would certainly brine a 3% bird again.

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Old 11-27-2009, 07:27 AM   #2
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Let's EAT !
Looks gooooood.
I have one breast and two wings left. The dark meat went fast!
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Old 11-27-2009, 07:50 AM   #3
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Quote:
Originally Posted by ScottyDaQ
The dark meat went fast!
Isn't it funny how typically people don't eat the dark meat? Dark meat on a brined smoked bird is fantastic! Seems to really pick up the flavors better!
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Old 11-27-2009, 08:58 AM   #4
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The skin on that bird looks like it came out of the oven. Very nice Larry.
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Old 11-27-2009, 09:07 AM   #5
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Quote:
Originally Posted by Cliff H.
The skin on that bird looks like it came out of the oven. Very nice Larry.
Yeah, I like what the apple wood and lump do.....doesn't make it too dark, I like that!
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Old 11-27-2009, 09:09 AM   #6
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tis a gorgeous bird, but I expected no less.
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Old 11-27-2009, 09:57 AM   #7
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Great job Larry. So the brine thing worked. I'll have to renumber that.

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Old 11-27-2009, 11:48 AM   #8
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The color surely is fabulous. I need to try the brine thing as well. Great Job!
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Old 11-27-2009, 10:16 PM   #9
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VERY NICE Larry

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Old 11-27-2009, 10:45 PM   #10
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Great looking bird Larry.
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Old 11-29-2009, 08:24 PM   #11
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Larry how do you keep the wings from getting burned? I've only done 3 birds, but each looked like the wing tips were burned. Both the birds you have posted recently are golden colored, no darker parts.
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Old 11-30-2009, 08:05 AM   #12
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Quote:
Originally Posted by bbquzz
Larry how do you keep the wings from getting burned? I've only done 3 birds, but each looked like the wing tips were burned. Both the birds you have posted recently are golden colored, no darker parts.
What temp are you cooking your turkeys? I cook them in the 245º-260º range.
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Old 11-30-2009, 11:02 AM   #13
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by bbquzz
Larry how do you keep the wings from getting burned? I've only done 3 birds, but each looked like the wing tips were burned. Both the birds you have posted recently are golden colored, no darker parts.
What temp are you cooking your turkeys? I cook them in the 245º-260º range.
Sounds like maybe I should have been down closer to 225. I was at 300 - 305 pretty consistently for 4.5 hours on this bird. I pulled it when the breast was at 165 and the thigh at 180. Here is how it turned out. (My previous birds I did closer to 250 - 275 with similar results). I'm using a 18.5 WSM and this was a 16 lb. free range bird, traditional brine (Patio Daddio) and rubbed with a small amount of canola oil. Other than appearance it was the best I've ever tasted, if I do say so myself



Thanks for following up Larry, I appreciate it. I enjoy all of your posts, WOLFEPIT and of course Wolfe Rub.
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Old 11-30-2009, 12:14 PM   #14
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Very nice bird there Buzz!!!
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Old 11-30-2009, 05:52 PM   #15
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Excellent Larry!
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