We had Thanksgiving with my wife's clan at the FIL's. It was great! Lots of great food, lots of kids, lots of everything! Being with people who love each other is what it's all about really! But... I miss having turkeyday leftovers! So we picked up a turkey with the idea of smoking it sometime this weekend. Rain precluded that from happening yesterday.....but today is the day. Was going to smoke it on my GMG D. Boone pellet grill but I've been thinking of thinning the herd again, and the PBC is on the chopping block. So, to give it a fair shot....it's turkey on the PBC.
We started with a 13.5 lber. It was dry-brined using 3 T kosher salt mixed with 3 T WOW. After rubbing in, uncovered bird was refrigerated for 48 hours. Today I stuffed the bird with a 1/4ered onion, 3 cloves of garlic, a carrot, a celery stalk, a 1/4ered apple, and a fresh rosemary branch. This was brought to room temp whilst I tended to the PBC.
I started with a full basket of Kingsford Blue, 40 briquets put in small Weber chimney with a Weber starter. 20 minutes later coals are ready to dump. 1st chimney pick coals are close....but NOT ready. 2nd chimney pic the coals are ashed over good and ready to dump.
Next pic is after 15 minutes, grid is down and the Turk is ready to put in the PBC! I wanted first two hours to be 225 - 250 to soak up the apple wood I put on. After that it was up to 275- 285F for remainder. At 257F IT, Turkey was pulled to rest for 30 minutes. To be continued.........
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