Wow, great stuff!  This is a 12.5lb Butterball Turkey.  It may already be somewhat treated, but it doesn't look like it.

It's close to thawed, so I think I'll make a solution (from above posts) to soak it tomorrow night.  Then, it's in the smoker for a few hours Sat.  I've heard of wrapping the thin parts of the legs and the wings in foil so they don't over cook as well.  Sounds like I'm ready to cook!

JM

The first time I smoked a turkey was shocked at how moist it came out.  I usually don't like the white meat at all.  The smoked birds white meat was delicious!  Don't over cook the thing.

Overcooking is a fear, but  I do keep a close watch, so maybe I won't.  Hopefully adding the brine soak and some marinade injecting, it won't get dry.  I'm also planning to use a "Beer Can" chicken rack with a 24oz beer to help it stay moist and upright.

JM

Quote from: the_Journeyman on October 03, 2013, 06:45:00 PM
Overcooking is a fear, but  I do keep a close watch, so maybe I won't.  Hopefully adding the brine soak and some marinade injecting, it won't get dry.  I'm also planning to use a "Beer Can" chicken rack with a 24oz beer to help it stay moist and upright.

JM

Drunken chicken is tasty. 

Jerk Paste

1/2 cup ground allspice (or black pepper)
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers, depending on size (or 8-12 habanero peppers)
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches Green onions (scallions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons soy sauce to moisten
1 Knuckle of Ginger
1/4 Cup of Browning
1 Onion
1/2 Cup of Olive Oil

Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, green onion, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and pulse it until smooth. You may use whole allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep for just about forever.

Stuff looks nasty (dark green/brown) but is phenomenal. On a turkey or chicken you want to put it between the skin and the meat for the best result, use salt and pepper as needed from there.

I was at bass pro the other day & saw they had Jack Daniels wood chunks made out of their old burbon barrles.  They smelled wonderful, has anyone tried smoking with these yet?  I was thinking of trying them for the next time I smoke.

Quote from: caperix on October 04, 2013, 05:05:46 AM
I was at bass pro the other day & saw they had Jack Daniels wood chunks made out of their old burbon barrles.  They smelled wonderful, has anyone tried smoking with these yet?  I was thinking of trying them for the next time I smoke.

Yes, good stuff.

Quote from: caperix on October 04, 2013, 05:05:46 AM
I was at bass pro the other day & saw they had Jack Daniels wood chunks made out of their old burbon barrles.  They smelled wonderful, has anyone tried smoking with these yet?  I was thinking of trying them for the next time I smoke.

They had a set at the local Wally World that was the chips, barbeque sauce and a couple utensils for $15.  I might got look for that.  Or just get a box of chips.

That Jerk past sounds good too!  How hot is it, and is it thin enough to use in an injector?  Wife's not too keen on things that are super hot. 

I might look into the bourbon barrel chips and inject with a bourbon marinade or something like that.

JM

The jerk paste is reasonably spicy, I'd say it's about like a medium/hot buffalo wing sauce as far as heat, but a totally different flavor. It's not thin enough to inject when made per the recipe, but I'd guess you could dilute some in water and try it.

Used normally, it sort of dries out on the surface of the meat when smoked and leaves sort of a crust behind. It's addicting stuff, great on pork or poultry.

Ran across a bird buried deep in the freezer yesterday, so I had to brine and smoke it. 

 

I wish I had a pic of the DIMBY Pterodactyl...I mean turkey.

Quote from: ducpainter on October 05, 2013, 03:54:32 PM
I wish I had a pic of the DIMBY Pterodactyl...I mean turkey.

Found it...

I remember the gargantuan specimen from last year's pics.....  

Quote from: alfisti on October 05, 2013, 04:01:37 PM

Found it...

Close...