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Old 11-17-2005, 11:06 AM   #21
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Yep, did that. I dont always trust the digital. My wife keeps buying what she finds on sale. I trust the instant reads. Same temp. The breast are at 180.
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Old 11-17-2005, 11:08 AM   #22
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Quote:
Originally Posted by Bill The Grill Guy
Okay this is strange. The turkey has been on for a little over three hours and the timp is reading 163 at the thigh. Seems kinda fast doesnt it?

Bill I had the same thing happen on my turkeys the last time I did them. One jumped way up and the other very slowly. I repositioned the thermometer and the problem was solved.
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Old 11-17-2005, 11:30 AM   #23
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Okay, after checking the bird with every stinking therm that I own, I have come to the conclusion that it is done. The thigh temp is reading 170* and the breast is at 180*.

Here is the finished turkey pic.

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Old 11-17-2005, 11:33 AM   #24
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Brother, that looks good. =D>
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Old 11-17-2005, 11:35 AM   #25
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LUNCH TIME =P~
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Old 11-17-2005, 11:52 AM   #26
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Is it Thanksgiving yet? =P~ =P~ =P~
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Old 11-17-2005, 11:55 AM   #27
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Good lookin bird bro. =D>
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Old 11-17-2005, 12:07 PM   #28
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Great job Bill!! Where's my sammich!
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Old 11-17-2005, 01:29 PM   #29
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Okay, now I know something is either very wrong or I just build fast pits. The butts are now at 205*, and yes I checked them with the instant read as well. Remember that I like to foil at 165* which is what I did, but only 5 hours on butts?

Here are the butt pics.

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Old 11-17-2005, 01:35 PM   #30
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Now for the taste results.

The turkey is very moist. It picked up great apple flavor from the brine and the apple wood smoke. I was afraid that it would be salty, but that is not the case at all infact it is almost sweet. VERY pleased and will be brining again .

The butts are good. Still cant believe that they only took 5 hours . I didnt change anything there. Just the cooking time.

Thanks for letting me post this picture tour. It has been a good day in the smoke.
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Old 11-17-2005, 02:00 PM   #31
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5 HOURS??? Did you butterfly them??

Everything looks great, Bill. And, no more overnighters!!
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Old 11-17-2005, 02:06 PM   #32
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Okay Bill, looks like I'll have a pulled pork sammich and a turkey sammich. I'm taking the long way home and coming by!! 8-[
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Old 11-17-2005, 02:10 PM   #33
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Bill... Maybe your pit thermometer is not reading right.. maybe you were cooking at higher temps :HAT:
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Old 11-17-2005, 02:14 PM   #34
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I have two therms on the pit. They were both reading within a few deg of each other.
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Old 11-17-2005, 02:16 PM   #35
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Quote:
Originally Posted by Larry Wolfe
Okay Bill, looks like I'll have a pulled pork sammich and a turkey sammich. I'm taking the long way home and coming by!! 8-[
There is plenty. Come on down.
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Old 11-18-2005, 03:52 PM   #36
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Hoss, where the hell have you been? If you don't post here daily, I'm gonna ride up there and make Beer in the Butt Hoss!
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Old 11-18-2005, 03:54 PM   #37
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I'm gonna ride up there and make Beer in the Butt Hoss!
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Old 11-19-2005, 07:45 AM   #38
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[quote=Burnt Food Dude]
Quote:
Originally Posted by "Larry Wolfe":3t6pmb0a
Hey BFD, some folks on the board have done the beer can turkey before. Instead of using a regular beer can they used a Foster's can.
I suggested the keg because..... The first instruction of a beer can chicken is to drink 1/3 of the can of beer. Soooooo you have to drink 1/3 of a keg of beer! Then you don't care about how the bird gets done.

[-X[/quote:3t6pmb0a]

BFD, I can certainly live with that raionale!!! Keg it is, come on over and help me drink it!! :biggrin:
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Old 11-20-2005, 07:01 AM   #39
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Someone mentioned Junipoer berries great stuff if you cant find Juniper berries put a couple of gin in there and if the cook heads south, at least you can drown your sorrows
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Old 11-21-2005, 06:48 AM   #40
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:lcry: :lmao: :lcry: :lmao: :lcry: :lmao: :lcry: :lmao:
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