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Was going to smoke a turkey this morning but found my smoker no worky. Probably fried a circuit during that last snow storm. Unfortunately, turkey was already thawed and rubbed so am tossing in conventional oven for slow roast. Won't affect dinner as I got an invite a couple days ago -- my turkey was already thawing so this will just be lunch and dinner for the next week or two ...
Just put a 6 lb turkey breast on the Pit Barrel, if I remember I'll snap a pic or 2 when it comes off about 1:30
Light a fire for a man, and he'll be warm for a day, light a man on fire, and he'll be warm for the rest of his life...
Discussion is an exchange of intelligence. Argument is an exchange of
ignorance. Ever found a liberal that you can have a discussion with?
We have 3 Nordy's family feasts in the oven at 175 here at work. Should be ready in a few! Turkey is dry brining in the fridge at the house and will go in the smoker on Saturday!
-Art
We're doing a turkey tomorrow on the PBC.....Originally Posted by TFOGGER
USAF - 1989-2011
Turkey almost done. Orange/banana/brandy in the liquid pan, peachwood for smoke.
Not saying to put the GSD in the smoker. Just showing off my 'guard' dog, keeping the crows and the squirrels away from the 20lb turkey in the smoker.
Last edited by asmo; 11-26-2015 at 13:38.
What is my joy if all hands, even the unclean, can reach into it? What is my wisdom, if even the fools can dictate to me? What is my freedom, if all creatures, even the botched and impotent, are my masters? What is my life, if I am but to bow, to agree and to obey?
-- Ayn Rand, Anthem (Chapter 11)
15 pound bird plus 4 extra wings, brined 24 hours just went into the pit but it is 10 degrees and snowing out here....this ought to be interesting....
Brined 10 lb turkey in the Traeger.
Te occidere possunt sed te edere non possunt nefas est
Sane person with a better sight picture
I got mine too hot to start off with thinking the cold would affect the temp more than it did.
2 9lb turkey breasts on the smoker. One rubbed with the "simon and garfunkel" spices, the other is a cajun/bbq rub. Temp control is a little challenging due to weather.
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