I'm smokin a fatty for t-giving this year again

[jmrob93]

yep a 18 lb butterball on the grill-- due to popular demand

I have a three burner grill--I place the turkey on the left and light only the burner on the right-- and place pecan on that burner--to keep it lit-- I try to keep it at 270-300 degrees and do the math from there

that big bird will get a rub down in cracked black pepper, Tony Cacheries and whatever Stubbs I have lying around-- loosely wrapped in foil

I'm off Wednesday, so I'm cooking my last ring of deer sausage from last year and cracking a bottle of scotch. Shadow is gonna do some practice retrieving in the pool and I'm gonna chill and grill and have warm thoughts of some old buck or fat doe I'm gonna smack Friday morning before the game ( saw that backstrap thread and just about had to call in sick and need more sausage too).

Man I love smoking a fatty

PS-after the game Friday I will go have some of the worlds best que in Eagle lake at an old gas station-- when they cut brisket it runs in juice- you don''t see that too often --and the ribs are nice--Pecan all the way

 

[DallasCowpoke]

Good luck jmrob. I'm doing the same on my gas Weber.

I've got a 10 lb'r I'm gonna brine in this:

2 quarts cranberry juice
* 1 quart water
* 1 cup kosher salt
* 1/2 cup apple juice
* 1/2 cup orange juice
* 12 cloves garlic, unpeeled and lightly smashed
* 4 springs fresh thyme
* 4 sprigs fresh rosemary
* 6-8 bay leaves

Then rub down w/ a fresh herb, dry spice pesto mixture. Then put it on the rotisserie w/ a apple/hickory wood mixture.

And yes, John Walker Black will be a big player in the process here too.

 

[jmrob93]

Blain-- if the guides say x lbs at 300 for x hrs-- I back it down to 250 or so and add a little time-- pretty much on last year

Cowpoke-- sounds nice-- to lazy though to do all that-- rub, and turn every hour-- I do try to have it breast down often to let the juices drip down into the breasts

 

[judgroybeanbag]

Actually in smoking terminology, a "fatty" refers to taking a package of Jimmy Dean sausage (or other brand), wrapping it in bacon, and smoking it for a few hours until done. Some people flatten it into a square, put some cheese and toppings in there and then re-roll it and smoke it.

But I'm all on board with your turkey. Sounds good.

 

[Arnold Layne]

Good luck. I smoked one on my big pit last year and it was a hit. I brined it overnight in a simple sugar/salt and old bay mixture. Went great with the fried turkeys.

 

[bevorules]

Can you guys just help a virgin out?

I just want you to please take me from start to finish, as I'm going to attempt my first smoked turkey next week. Thanks

 

[DeadHeadHorn]

In reply to:

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[hullabelew]

Bevorules: Everything you need to know about smoking a turkey is on Weber's Virtual Bullet site. This page is the whole turkey version. The key is brining it for 12 or so hours then letting it dry in the fridge for at least 8 hours. The drying process is KEY when smoking a turkey. The site has the reasoning behind it so no need to repost it here.

The main site is here..