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Thanksgiving Turkey 2014
Comments
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I know naked whiz has 6-7 hours for 21 lbs, but that just seems really long to me and I can't remember what I did last year. last year I also fried a turkey, so I had more of a safety net than I do this year
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
I'm going to pull when it's 165ish. Hate to do it. I have the egg almost shut down all the way. Maybe I can tent it, and salvage it best way possible.
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No safety net here. Bad part is, I **** the egg all the way down and its climbing to the 400degree mark. Wtf.
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This 10.5 lb. bird just barely fits on my large BGE. Smoke is rising on this spatchcocked beauty. Going to smoke it at 275 until the breast reaches 160. Then I'll wrap it and store in a cooler for an hour before slicing it up. It was brined for 16 hours so it should be nice and juicy.
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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Nice bubba, what YA plan on doing if it's done early, like mine?!
All jokes aside, it looks great! -
Family dinner is a 4 this afternoon so it'll have to be sliced and ready for the 30 minute trip by 3 or so. It'll be just fine in the cooler once it's done and time to slice.
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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No expert here but if you pull it at 165 it'll climb to 180 and be dry. Remember it's gonna carry over 15 degrees. If you can pull it at 150 put it Ina roasting pan and loosely foil it. Then set all of it in a tight cooler (like a yeti) then DO NOT OPEN IT) till eating time.fusionhq said:I'm going to pull when it's 165ish. Hate to do it. I have the egg almost shut down all the way. Maybe I can tent it, and salvage it best way possible.
Slumming it in Aiken, SC. -
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Legume,It has been my experience that a brined turkey will cook faster than an non-brined turkey.Good luck and keep us posted."You can live in any city in America, but New Orleans is the only city that lives in you."Chris Rose
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I'm going to go for 4 hours, target an hour before eating and just push the temp as I need to. oh, and a bloody mary or two to help me monitor the situation. I'm just laughing at this point, I cooked pizza last night and didn't shut down after, planned on doing a full clean out this AM. Still have embers this AM, so I'm cleaning out a warm firebox and scooping embers in to a bucket of water. Where's that bloody mary...
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Looks great Brian!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Thanks Blake!!
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Just took this bird off after about 3 1/2 hours at 250-275. Temps in breast, thigh and leg were all between 158-160. Going to let it rest wrapped in a cooler until it's time to slice in an hour. Can't wait to taste this baby!
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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All done and it's yummy!
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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Jeremiah said:
No expert here but if you pull it at 165 it'll climb to 180 and be dry. Remember it's gonna carry over 15 degrees. If you can pull it at 150 put it Ina roasting pan and loosely foil it. Then set all of it in a tight cooler (like a yeti) then DO NOT OPEN IT) till eating time. </blockquotefusionhq said:I'm going to pull when it's 165ish. Hate to do it. I have the egg almost shut down all the way. Maybe I can tent it, and salvage it best way possible.
Wish I would have known that, my birds temp was all over the place and now am afraid it will be dry. Hope not or could be an expensive lesson. The top of the breast was at 150ish when I pulled it, the rest was between 165 to 200. Good thing mother-in-law is doing a turkey too. Hope this doesn't happen.
National Lampoon's Christmas Vacation (Dinner Sce…:
http://youtu.be/8ihEZMMOYmQXL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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