The Grill and BBQ thread

#2,201
#2,201
volinbham said:
Need some turkey advice.

I'm planning to do a bone in turkey breast on the Masterbuilt. I plan to brine and rub then smoke probably at the higher end of the MB - 275. I was thinking I'd go to about 150 then finish in the oven (350?) to make sure the skin is crisp. The smoker will not go above 275.

Where I need help:

Rub ideas or recipes
How to get the skin crispy
Temp advice
Other tips

Thanks!
Click to expand...

It's my understanding that you can inject a turkey, even if done on the grill or smoker. This should make sure it's moist and has plenty of smokky goodness.. The Weber site, or Epicurious or Food network sites probably have info on it. My injection has zesty italian dressing, strained, cajun seasoning, salt, pepper, thyme and whatever else you might like.
 
#2,202
#2,202
volinbham said:
Need some turkey advice.

I'm planning to do a bone in turkey breast on the Masterbuilt. I plan to brine and rub then smoke probably at the higher end of the MB - 275. I was thinking I'd go to about 150 then finish in the oven (350?) to make sure the skin is crisp. The smoker will not go above 275.

Where I need help:

Rub ideas or recipes
How to get the skin crispy
Temp advice
Other tips

Thanks!
Click to expand...
I have a masterbuilt that I've done turkeys in the last three years. I smoke mine at 245 until the bird gets to 165. Usually takes about 4 hours (if I remember correctly). I have a digital thermometer that I put in the breast.

Be sure and check the legs as well don't tie them down or anything because they won't get done in the hip joint and you'll have a bloody mess that you have to smoke again. It's super easy but you shouldn't have to finish in the oven to get it crispy. You could even turn it to 275 for the last 15-20 minutes for good measure.
 
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#2,203
#2,203
kentucky sucks said:
I have a masterbuilt that I've done turkeys in the last three years. I smoke mine at 245 until the bird gets to 165. Usually takes about 4 hours (if I remember correctly). I have a digital thermometer that I put in the breast.

Be sure and check the legs as well don't tie them down or anything because they won't get done in the hip joint and you'll have a bloody mess that you have to smoke again. It's super easy but you shouldn't have to finish in the oven to get it crispy. You could even turn it to 275 for the last 15-20 minutes for good measure.
Click to expand...

What would be the downside to just going 275 the whole way?
 
#2,205
#2,205
kiddiedoc said:
I've had fantastic whole-bird results brining, icing the breasts before cooking (20-30 minutes), and roasting indirect on the Kamado at 325 until 160 degrees in the breasts. If the skin starts to brown early, tent with foil. My family typically tosses the skin, but a standard rub should be fine.
Click to expand...

My smoker can't get to 325. 275 is max.
 
#2,206
#2,206
If 275 will get the skin done I'm cool with that - just skeptical.

Also, I'm just doing a bone in breast so the leg sitch won't be an issue.

Thanks for the advice so far.
 
#2,207
#2,207
The skin can get done pretty quickly by removing from smoker and then placing preheated oven after you rub it down with butter - not tented.
 
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#2,209
#2,209
MphsBlues said:
The skin can get done pretty quickly by removing from smoker and then placing preheated oven after you rub it down with butter - not tented.
Click to expand...

Exactly, that should work like a charm. I'm fortunate enough to have both charcoal and gas so I can choose which to use depending on what I'm smoking. If I were to use my gasser that's what I'd do. :good!:
 
#2,210
#2,210
kiddiedoc said:
I've had fantastic whole-bird results brining, icing the breasts before cooking (20-30 minutes), and roasting indirect on the Kamado at 325 until 160 degrees in the breasts. If the skin starts to brown early, tent with foil. My family typically tosses the skin, but a standard rub should be fine.
Click to expand...

I'd never heard of icing the breasts before cooking. I just looked it up, very interesting. Thanks.
 
#2,216
#2,216
kentucky sucks said:
Check out the butterball oil less fryers. They're awesome. I ate a turkey fried in one tonight and it was amazing. Bass Pro sells them for $75 and you can smoke in them. Beats the heck out of $50 worth of oil to deep fry a bird.
Click to expand...

I like this idea. Wifey might get upset when I come homew/ one, but life goes on (probably) :p I still dont know how they work/
 
#2,219
#2,219
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#2,221
#2,221
VolMax said:
I think you plug it in and push a button or turn a dial.
Click to expand...

lol. Yeah, that's probably it :) It just seems that they are two completely different ways of cooking. If I understand right, frying in oil basically steams what ever it is cooking from within, yet the hot oil also makes the skin crispy. I dont see how the oil-less kind does the same thing. Of the reviews I've read, the big complaint with oil-less is that it tends to dry the bird. This could just be user error, so to speak. Perhaps I'm just skeptical..
 
#2,223
#2,223
MphsBlues said:
Thanks Coug. I have an electric and a propane setup. I do mine the same way as you do. I even have my own injection recipe, but the wife doesn't want me doing t this year for some reason.. :cray:
Click to expand...

Offer to setup the sprinkler in the yard a few nights before frying and on the day of.

kiddiedoc said:
Oh, and I stuff my bird full of rosemary, thyme, veggies, and orange slices.
Click to expand...

Have you ever tried a sage butter stuffed between the skin and the meat before cooking?
 
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#2,224
#2,224
Ok guys, I finally got my outdoor griddle finished. Notice the 1" thick solid steel cooking surface. It is carbon steel so I'll have to keep it oiled to prevent rusting. I welded a thin piece of stainless all around the perimeter to keep the good stuff in and the bad stuff out. I had a 2" hole plasma cut into the top to rake oil and stuff into a bucket below.

It took an act of Congress to get it slide into place. Luckily I had my forklift and made a makeshift beam to attach to the forks. It weighs close to 400#.

Best of all, I fired it up and no warping. I even fried an egg on it and it worked great.
 

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