Bryan Rockoff
TVWBB Member
I just finished my fourth turkey and have a few questions for the experts. The first three I did were fresh, in the 10-14 lb. range and I used the Apple Brined Whole Turkey recipee. They came out great, full of flavor and done to prefection. This time I used the Shake's Honey Brine recipe (soaked it for 18 hours so it would not be too salty) on a defrosted 22lb. frozen bird because of the Tender Quick additive and the long cooking time. I just took the large one out of the WSM and have some questions for the experts here.
1) The cook time was about 15 hours at between 225* and 250* (with a spike once to about 275* when I opened a vent and got distracted about 8 hours into the cook) measured at the top vent with a Taylor candy thermometer. I used the semi-Minion method, starting about half a chimney and dumping it on top of a full ring of Kingsford. Air temp was in the 50's with a light breese at the start climbing to a windy 65* mid-day. I had problems getting the temp measured with a Polder in the thigh to crack 165* It hung there for about 4 hours and then finally got up to 175* in the last hour. What happened that flattened out the temp like that? What finally got it cooking again? I have had the same static temp thing on a brisket I did recently as well.
2) The first taste of the bird was much saltier than the other brine. It has the same amount of salt that the other Apple Brine had and that soaked in for almost 2 days. I figured that the Honey Brine for 18 hours would be less salty, not more salty. What have y'all experienced here?
3) My next foul may be a whole duck. Has anyone ever put Donald into a WSM? I read on the board that it takes forever to cook the fat out. Suggestions?
Bryan
P.S. I just checked out my Taylor and Polder thermometers. In boiling water, at about 1,500 feet, on a rainy day, the Taylor measured 205* and the Polder was at 208*. The calculator on the WSM site said it should be at about 211.5* so I run about 5* low on the thermometers.
[This message has been edited by Bryan Rockoff (edited 04-07-2001).]
1) The cook time was about 15 hours at between 225* and 250* (with a spike once to about 275* when I opened a vent and got distracted about 8 hours into the cook) measured at the top vent with a Taylor candy thermometer. I used the semi-Minion method, starting about half a chimney and dumping it on top of a full ring of Kingsford. Air temp was in the 50's with a light breese at the start climbing to a windy 65* mid-day. I had problems getting the temp measured with a Polder in the thigh to crack 165* It hung there for about 4 hours and then finally got up to 175* in the last hour. What happened that flattened out the temp like that? What finally got it cooking again? I have had the same static temp thing on a brisket I did recently as well.
2) The first taste of the bird was much saltier than the other brine. It has the same amount of salt that the other Apple Brine had and that soaked in for almost 2 days. I figured that the Honey Brine for 18 hours would be less salty, not more salty. What have y'all experienced here?
3) My next foul may be a whole duck. Has anyone ever put Donald into a WSM? I read on the board that it takes forever to cook the fat out. Suggestions?
Bryan
P.S. I just checked out my Taylor and Polder thermometers. In boiling water, at about 1,500 feet, on a rainy day, the Taylor measured 205* and the Polder was at 208*. The calculator on the WSM site said it should be at about 211.5* so I run about 5* low on the thermometers.
[This message has been edited by Bryan Rockoff (edited 04-07-2001).]