The Grill and BBQ thread

[jp1]

That's a turkey...

Wrong recipe....Bourbon ham at the top of this page.

 

[jps2194]

I smoked my 4th turkey on my Yoder pellet grill and it was the best one yet. I totally screwed up my math (got a much larger turkey this year) and started it way too early and realized this at 10:30 in the morning when it was 20 degrees from being finished with a 5:00 dinner time (duh). The last 3 years I've cooked at 275 and it has always been exceptional - very juicy. So I lowered the temp to 175 to maintain internal temp, then went back to 275 a couple of hours before meal time and then let rest for 30 minutes. This 17lb bird was the best one yet, so flavorful and juicy. From now on, I'll cook at 225. I brine 2 days prior, then do a 24 hour chill, then do a poultry rub and inject with a mix of butter and maple syrup. The pic is misleading - that is a huge platter. You can see some of the juices oozing out in the top left and right corner of the platter.