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**passedpawn** · 11-23-2012, 04:25 AM

Quote:

Originally Posted by JonM

Look at this thing. It's the color of a pretzel. It was juicy and tender and perfect.

Mine was identical. What temp did you cook to? Did you brine it?

**JonM** · 11-23-2012, 11:45 AM

I pulled it at about 170 in the dark meat and just under 160 in the white meat. It was on a little longer than I intended, but it didn't dry out at all. I didn't brine because I waited too long to get a fresh, non-pre-based turkey and had to use a Butterball with their pre-injected solution in it, but overall it was really good.

**pickles** · 11-23-2012, 12:38 PM

Quote:

Originally Posted by JonM

I pulled it at about 170 in the dark meat and just under 160 in the white meat. It was on a little longer than I intended, but it didn't dry out at all. I didn't brine because I waited too long to get a fresh, non-pre-based turkey and had to use a Butterball with their pre-injected solution in it, but overall it was really good.

What kind of prep did you do? What temp did you have the grill ? Im doing another one on Sunday I hope it turns out better than yesterday's.

Genuine · 11-23-2012, 12:50 PM

While decorating the house today and doing some light shopping, I think I'm gonna smoke some pork tenderloins. And throw in some leftover turkey at the last minute

**corkybstewart** · 11-23-2012, 05:50 PM

Quote:

Originally Posted by jsv1204

Rule of thumb is 30-40 min per pound at 240 to 300 deg. Put two 8-lb birds in about 1 hour ago and expect to hit 165-ish mid-afternoon. We'll see!

My ROT is 30 mins/pound at 225, I put 2 12 pounders on at 6 AM Tuesday and they were done when I got home for lunch at 1:00 PM. 165F in the thick part of the breast, I wrapped them real well in foil and let them sit on the counter for a couple of hours before I stuck them in the fridge.

**Cape Brewing** · 11-24-2012, 02:09 PM

It didn't suck at all...

Roasted some fingerling potatoes in the cherry-smoked duck fat with some rosemary and thyme outta the garden. Tossed in sme shredded duck and some homemade pancetta. Then tossed an egg from the coop, over-med, on top.

**jeepinjeepin** · 11-24-2012, 02:30 PM

Quote:

Originally Posted by JoeyChopps

Here's the turkey I did today. It's a Cajun smoked turkey I used apple wood it was 12 pounds and it took 4-1/2 hours at 200 on my electric smoker ( I know electric smokers are cheating but I don't give a sh1t if its cheating it turned out awesome)

I ain't mad at ya for your heat source as long as you use real wood for smoke and not some chemical crap.

I didn't smoke anything this year. No deep fryer either. Trying out sous vide. Pork tenderloin on Thanksgiving day and beef tenderloin today.

Genuine · 11-25-2012, 03:48 PM

Marinaded some pork loins and threw them in the smoker. Should be all set by 2 for some afternoon 'noms!

TNGabe · 11-25-2012, 09:58 PM

Quote:

Originally Posted by Cape Brewing

It didn't suck at all...

Roasted some fingerling potatoes in the cherry-smoked duck fat with some rosemary and thyme outta the garden. Tossed in sme shredded duck and some homemade pancetta. Then tossed an egg from the coop, over-med, on top.

These are a few of my favorite things....hope you had a good brew with it!

**JonM** · 12-16-2012, 07:24 PM

Got a choice chuck roast on the smoker and a pork butt. We'll have sliced beef tonight and, just for fun, I'll cut off the money muscle from the pork butt and slice it into some little medallions to go with the beef.

Then I'll pull the rest of the pork and freeze it and make a beef stew with the rest of the beef and some dry stout.