What's on the smoker today?

[INMT]

My first stab Dale...made a helluva mess.

You won’t regret it. Brined, spatchcocked, and smoked is the only way I cook them now.

 

[Elktrack]

I’m so thankful for all y’all guys that showed how to do these shoulders!!
This is a game changer. First one is a success. Even tested it on a picky kidlet. It’s gonna be a good thanksgiving addition. Happy Thanksgiving!

 

[Jbotto]

You won’t regret it. Brined, spatchcocked, and smoked is the only way I cook them now.

How long and at what temp are you cooking them this way?

 

[INMT]

How long and at what temp are you cooking them this way?

Approximately 2.5 hours at 275. Been using this recipe with various different spice mixes:

How to Smoke Chicken - Learn to Smoke Meat with Jeff Phillips

In this tutorial, I take your hand and walk you through the process of butterflying a whole chicken, prepping it with my special rub/mayo mixture and then

www.smoking-meat.com

Someone earlier on this thread mentioned that site. Lots of good info and recipes for all types of smoking.

 

[Wildabeest]

Approximately 2.5 hours at 275. Been using this recipe with various different spice mixes:

How to Smoke Chicken - Learn to Smoke Meat with Jeff Phillips

In this tutorial, I take your hand and walk you through the process of butterflying a whole chicken, prepping it with my special rub/mayo mixture and then

www.smoking-meat.com

Someone earlier on this thread mentioned that site. Lots of good info and recipes for all types of smoking.

I also like to pull the skin away from the meat and put pats of butter and some thyme and/or rosemary springs under the skin. It allows those flavors to really penetrate into the meat.

 

[noharleyyet]

6666 pounders on the pellet & a glazed spiral cut on the gas

https://flic.kr/p/2qwRsp8

https://flic.kr/p/2qwQekS

https://flic.kr/p/2qwKNe8

 

[Carl 9.3x62]

Smoking a turkey today, just like many others. We raised and butchered this one ourselves. 18lbs dressed, had to cut her in half to fit in the smoker. I need a bigger smoker.

 

[WildWill]

6666 pounders on the pellet & a glazed spiral cut on the gas

https://flic.kr/p/2qwRsp8

https://flic.kr/p/2qwQekS

https://flic.kr/p/2qwKNe8

My curios mind has to ask why did you go with the chickens over a turkey or two?

 

[mtmuley]

My curios mind has to ask why did you go with the chickens over a turkey or two?

Don't know why Ken did it, but I think chicken tastes better. Especially the Hutterite chickens here in Montana that are as big as a small turkey. mtmuley

 

[noharleyyet]

My curios mind has to ask why did you go with the chickens over a turkey or two?

Solely on personal taste.

 

[WildWill]

Didn't spatchcock but am gonna next year.

 

[Carl 9.3x62]

Smoking a turkey today, just like many others. We raised and butchered this one ourselves. 18lbs dressed, had to cut her in half to fit in the smoker. I need a bigger smoker.View attachment 350944View attachment 350945

Apparently also smoking bacon wrapped carrots, per my wife's request. Anyone ever try these? We never have.

 

[trackerbacker]

Apparently also smoking bacon wrapped carrots, per my wife's request. Anyone ever try these? We never have.
View attachment 350974

I usually prefer to lay the pound of bacon flat on foil on the cooking sheet.


Your way seems like a lot of work to just eat 6 pieces of bacon....

 

[Buffs35]

Double smoke ham to go with the gobble gobble

 

[Carl 9.3x62]

I usually prefer to lay the pound of bacon flat on foil on the cooking sheet.


Your way seems like a lot of work to just eat 6 pieces of bacon....

We drizzled them with maple syrup too, and they turned out good, but no better than fried bacon. Just trying something different.

 

[BearFoot]

Raised a few turkeys, these two dressed at 43 lbs each at six months young.

End of summer and through fall, gave them lots of wild berries, rose hips, and crab apple. Processed mid November, never frozen.
Too big for the oven. Mrs. Bearfoot roasted legs, thighs, wings in the oven. I brined, seasoned 16 lbs turkey breasts. This is going in to the smoker.
This is all I got as over 24 awesome people, showed up for a feast!
Smoked with a combo of apple & pecan.

 

[noharleyyet]

Mealtime mayhem happened & no pics of the finished birds, but they ate well and provided ample take home portions.

If I wet brine again I’ll use premixed ingredients & be better prepared. I repeat, it’s messy.

Gonna dry brine an intact bird soon, IMO, spatchcock isn’t anything special.

Some good looking grub in this thread.

 

[Nick87]

Gonna dry brine an intact bird soon, IMO, spatchcock isn’t anything special.

Glad I'm not the only one.

 

[kwyeewyk]

Raised a few turkeys, these two dressed at 43 lbs each at six months young.
View attachment 351014
End of summer and through fall, gave them lots of wild berries, rose hips, and crab apple. Processed mid November, never frozen.
Too big for the oven. Mrs. Bearfoot roasted legs, thighs, wings in the oven. I brined, seasoned 16 lbs turkey breasts. This is going in to the smoker.
View attachment 351015 This is all I got as over 24 awesome people, showed up for a feast!
Smoked with a combo of apple & pecan.

Looks good, haven’t done birds in a few years now but we started getting them around the middle of July so they'd fit in the oven, most our toms also got around 45lbs at 6 months, 25-30lbs around 4 months. Hoping to raise some again next year.

 

[CRJR45]

Elk backstraps , corn and mushrooms with garlic ....