Quartered 24 pounder on the WSK


 
DanHoo

DanHoo

TVWBB Olympian
My sister hosted this year and I needed my leftover fix, so i planned ahead and pulled a 24 pounder from the freezer a few days ago.

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Kpro and apple chips.

A slight lift for the deflector with 4 briqs


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Air gap for the drip pan

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Thighs first for a little head start.

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Wow, look at the size. Uhm. I'd better stop

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Target pit temp around 275. 282 at the grate is close enough for me.
 
For your reference, I pulled the first breast when it was 162.9°F and I was probing with thermapen and my lowest reading was 158°.

A 30 minute rest and all was perfect. Thighs were 177-184°F on different probes.

Final bird was juicy and tasty. With the 6% brine I did.

You’re in for a 3.5 hour ride here. Enjoy!

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DanHoo said:
Thanks. I was thinking about pulling the breasts at 155F. Do you think that's too low?
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You’ll need to multiple probe check temps. I checked in 3 spots to ensure I was over 155°. I was happy with what I did at the slightly higher temp and then rest. That rest finished the cook for sure. A single 155° temp check might leave you raw spots. Those are huge ones you have there.
 
Made some stock / broth from the back, neck and breast bone. I browned it in the SS pot for a while before adding water.

Turkey soup tomorrow.

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Recap.

It looks better than it tasted. I should have brined. The solution it came in didn't pull enough salt in. It wasn't dry, but not as moist as I expect.

Kids didn't want gravy and mash again, but that would have improved it too.

I'm going to vac seal the breast with some broth and let it soak overnight and then thin slice the breast for sammies.
 
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