Greg Carrier
TVWBB Member
75 lbs of turkey to cook...so it decides to be sub-30 degrees and snowing today. Which actually was a break from yesterdays 2" of cold rain. At least the wind wasn't blowing much - that could have been real bad. For the first run (20lb bird and 2 x 8lb breasts), loaded the R2 unit up with a full bag of KO, laid a lit full chimney on top, and tossed in pecan, apple and a bit of hickory. No water in the pan, ATC running full bore and remaining two vents wide open. Wool blanket wrapped around the WSM, big bird on top rack, breasts on lower rack.
Generously injected with a mix of 1 cup chicken broth, 1 stick butter and a tablespoon of Historic Lynchburg's Gobblin Good Rub. Outsides were rubbed with olive oili and dusted with the same rub
3 hours 15 min later: big bird thigh is 170, breast is 160. Off to foil.
Reloaded with 5 more 8 lb breasts, threw on a couple more hunks of wood, and 3 hours later, we're done.
Thanks to all here whose tips, tricks and words of encouragement made a seemingly daunting task both fun and successful - my brother sampled a bit when he stopped in to pick up theirs, and said it was the best turkey he'd ever eaten!
Generously injected with a mix of 1 cup chicken broth, 1 stick butter and a tablespoon of Historic Lynchburg's Gobblin Good Rub. Outsides were rubbed with olive oili and dusted with the same rub
3 hours 15 min later: big bird thigh is 170, breast is 160. Off to foil.
Reloaded with 5 more 8 lb breasts, threw on a couple more hunks of wood, and 3 hours later, we're done.
Thanks to all here whose tips, tricks and words of encouragement made a seemingly daunting task both fun and successful - my brother sampled a bit when he stopped in to pick up theirs, and said it was the best turkey he'd ever eaten!
