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Started By
Message
Who’s up smokin the bird?
Posted on 11/24/22 at 6:01 am
Posted on 11/24/22 at 6:01 am
Just lit the KJ. Will be going 250 until it’s done with a mix of hickory and sugar cane.
This post was edited on 11/24/22 at 6:15 am
16
Posted on 11/24/22 at 6:01 am to Lambdatiger1989
Present. First bird on the workhorse pits 1969.
Posted on 11/24/22 at 6:03 am to Lambdatiger1989
Just put a pan of bacon burnt ends in along with a couple turkey breasts.
Posted on 11/24/22 at 6:05 am to Lambdatiger1989
Good morning. Mine has been under a brisket since 10:30.
Posted on 11/24/22 at 6:10 am to Lambdatiger1989
Present, about to get mine on the Big Blue Egg shortly.
Posted on 11/24/22 at 6:45 am to YOURADHERE
Just taken out of the brine and letting it dry. We're not eating til after 2:00 today.
Posted on 11/24/22 at 7:07 am to Lambdatiger1989
quote:
hickory and sugar cane.
I’ve never heard of smoking with sugar cane. Does it give a good flavor?
Posted on 11/24/22 at 7:09 am to damonster
It’s great. Very mild sweet smoke. I add a little hickory for a bit more smoke flavor, but I’ve done it with just cane and it comes out great.
Posted on 11/24/22 at 7:36 am to Lambdatiger1989
I’m up smoking the cow. Been on since 5.
Posted on 11/24/22 at 7:38 am to snakanator
quote:
workhorse pits 1969
Damn fine smoker
Posted on 11/24/22 at 7:41 am to Lambdatiger1989
Here. Two boobs all slathered and injected in the AQ 225*. Applewood. Gonna pull at about 150*
Posted on 11/24/22 at 7:42 am to Lambdatiger1989
No bird this year. Thanksgiving brisket just pulled off the smoker after smoking all night.
Posted on 11/24/22 at 7:50 am to Lambdatiger1989
I couldn’t sleep so I rubbed my bird at about 3:00am and went to sleep.
Posted on 11/24/22 at 8:34 am to Lambdatiger1989
Looks good. Never understand why people spend so much time smoking poultry low and slow. Oh well.
Posted on 11/24/22 at 9:02 am to Sherman Klump
quote:
Never understand why people spend so much time smoking poultry low and slow. Oh well.
Right... I always smoke mine at 350* for about 4 hours... Never a problem. People love it...
In all my years I have tried it all... But brining is the best way ever... Blows injections out the water...
some old photos... I make the brine then let it brine overnight on the back poarch.
one year I did one rotisserie style basted in seasoned butter.
This post was edited on 11/24/22 at 9:05 am
Posted on 11/24/22 at 9:14 am to Lambdatiger1989
Two 14#’s just finished.
This post was edited on 11/24/22 at 9:43 am
Posted on 11/24/22 at 9:18 am to OTIS2
Just came off!
Posted on 11/24/22 at 9:21 am to Lambdatiger1989
Having a drink at 9am.... Thanksgiving.. America's greatest Holiday... lol
Posted on 11/24/22 at 9:25 am to WWII Collector
I thought you were supposed to remove the nuts before cooking it.
Posted on 11/24/22 at 10:33 am to roobedoo
Brined a 20 pounder, put it on around 7:30 expecting a 5-6 hour cook... it's done
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