Charles Howse
TVWBB Wizard
Hey,
I had planned for this cook to happen Monday, but I defrosted the turkey too soon, and decided to go ahead and cook it today, before I go to work.
I got up too early to drink (even for me!), so as to have plenty of time to get this bird done, and as much as it pained me, I poured out 1/2 of a can of Bud Light, then added 1 minced garlic clove, and 1 tsp of Blues Hog Rub to it.
Removed neck and giblets from turkey, washed, patted dry. Rubbed w/ EVOO, dusted w/ Blues Hog Rub, and set bird on can stand.
The weather was cloudy, slight drizzle, 36*, SSE @ 7.
Lit 1 Weber chimney of coals, added 1 full chimney and 3 hickory chunks on top of them when burning well.
Assembled WSM, set vents to maintain 325* - 350* at the lid.
My unit held a steady 330* from 6:30 to 9:00, then the temp began dropping. I stirred at 8:30, and added another couple of pounds of unlit briquettes at 9:00.
That helped, temp jumped back up to around 320* at 9:30, and I measured 180* in the breast and 170-something* in the thigh.
Took her off the cooker, brought inside, covered loosely in foil, rested for 30 minutes.
I removed the left wing, looked done!
Same w/ right wing!
Oops! The thighs don't seem to be completely done.
There is also some pink meat in the breast.
I must have measured the temp at the wrong place when I checked it. Oh, well.
Into the pan, into the oven, covered w/ foil @ 350* for an hour.
That's where we are now.
The carcas is still sitting on the table, and we are picking at it occasionaly.
This bird had a beautiful color...dark, golden brown, very tender, very, very, moist.
This does not taste like Mom's Thanksgiving turkey, though. It's good, it's fine, but it's not Mom's Thanksgiving turkey.
The skin is too tough to eat, as well.
That's no big deal to me. Turkey sandwiches for everybody!!
I had planned for this cook to happen Monday, but I defrosted the turkey too soon, and decided to go ahead and cook it today, before I go to work.
I got up too early to drink (even for me!), so as to have plenty of time to get this bird done, and as much as it pained me, I poured out 1/2 of a can of Bud Light, then added 1 minced garlic clove, and 1 tsp of Blues Hog Rub to it.
Removed neck and giblets from turkey, washed, patted dry. Rubbed w/ EVOO, dusted w/ Blues Hog Rub, and set bird on can stand.
The weather was cloudy, slight drizzle, 36*, SSE @ 7.
Lit 1 Weber chimney of coals, added 1 full chimney and 3 hickory chunks on top of them when burning well.
Assembled WSM, set vents to maintain 325* - 350* at the lid.
My unit held a steady 330* from 6:30 to 9:00, then the temp began dropping. I stirred at 8:30, and added another couple of pounds of unlit briquettes at 9:00.
That helped, temp jumped back up to around 320* at 9:30, and I measured 180* in the breast and 170-something* in the thigh.
Took her off the cooker, brought inside, covered loosely in foil, rested for 30 minutes.
I removed the left wing, looked done!
Same w/ right wing!
Oops! The thighs don't seem to be completely done.
There is also some pink meat in the breast.
I must have measured the temp at the wrong place when I checked it. Oh, well.
Into the pan, into the oven, covered w/ foil @ 350* for an hour.
That's where we are now.
The carcas is still sitting on the table, and we are picking at it occasionaly.
This bird had a beautiful color...dark, golden brown, very tender, very, very, moist.
This does not taste like Mom's Thanksgiving turkey, though. It's good, it's fine, but it's not Mom's Thanksgiving turkey.
The skin is too tough to eat, as well.
That's no big deal to me. Turkey sandwiches for everybody!!
