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Since we have a What are You Drinking and a What are You Brewing/Bottling thread, it's only right to have a What are You Smokin' etc thread here.
I'm doing a turkey today. I cut him in half and he'll spend the afternoon in the smoker with a dose of Alder and Cherry wood. I haven't decided on the rub yet. I'm kind of doing this as a test run for next Thanksgiving. I've never split one in half before. The only thing I'm not sure about is how long to smoke him for. I'm guessing in the 4 hour range since he's in half???
Here is the "before" picture.
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ANTLER BREWING Drinking
#93 - Gerst Amber Ale Conditioning and Carbing
BIG bird! This is supposed to be the latest and greatest way to smoke poultry, called spatchcocked, cut through the bottom and pulled open to lay flat with the breastbone intact. Basically the same method you got going on except you don't have racking big enough to keep it whole. A bird that big would barely fit my stick burner from front to back, but plenty side to side. Might get some thick cut chuck steaks into the smoker while I'm brewing this afternoon.
Currently Conditioning:
Cherry Mead
California Moscato
Currently enjoying:
Hardly Apple Cider on tap
Hardly Cherry Lime-Aid on tap
Oktoberfestive-Ale on tap
PGA Cider (Pear, Ginger, Apple) on tap 3rd Founders Cup 2016 King Of The Mountain on tap
Bottoms Up Brown on tap GOLD 2016 Ohio Brew Week Silver 2016 Ohio State Fair Silver 2016 Son of Brewzilla, Silver 2015 Son of Brewzilla, Bronze 2015 King Of The Mountain on tap
NITWIT BELGIAN STRONG ALE Banjo-Dawg RCE bottled
DAWG LB PALE ALE bottled
CITRA SLAPPED AMBER ALE bottle
MO FREEDOM SMaSH bottle
HOP TO IT IMPERIAL IPA bottle
It is around 19 pounds. I removed the backbone, then cut out the wishbone and filleted the breasts of the breastbone. It was actually easier to do than I thought.
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ANTLER BREWING Drinking
#93 - Gerst Amber Ale Conditioning and Carbing
If I had one, I'd smoke a cigar.
You got me hankering to smoke but it'll have to be some other weekend.
Send the after pics so we can see how small your bird got.
PABs Brewing
Planning Brew good beer and live a hoppy life Fermenting
Drinking
Disfucted
Smelly Hops
(split batch) A Many Stringed Bow Up Next
Men In Black
I've smoked whole turkeys the past two Thanksgivings. Turned out great, but the skin tends to get black, as opposed to the classic golden brown. I'm not sure it can be avoided.
As you're no doubt aware, the time is dependent on the temperature. I pretty much kept my turkeys (which were whole turkeys) between 200 and 250. Took maybe six or seven hours, but in my opinion, you're better off going with internal temp. Once it gets to 160/165 internal, you're good to go.
I'm not going to be smoking until Memorial Day weekend. Circumstances will give me not only a 3-day weekend, but I'll have the house to myself, so I'm already lining up my itinerary to include brewing, smoking, and whipping up another batch of barbecue sauce.
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
Yazoo Sue Smoked Porter
Octoberfest
Le Petite Saison
Czech Pale Lager
A Toast to Big Fuzzy Russian Imperial Stout at 10%
Belgian Blond
Flower Power IPA
4 Kilts Clueless Belgian Strong
One Wort Two Yeast with Wyeast 2206
One Wort Two Yeast with WLP940
Shipwreck Saison
Yazoo Sue Smoked Porter
Octoberfest
Le Petite Saison
Czech Pale Lager
A Toast to Big Fuzzy Russian Imperial Stout at 10%
Belgian Blond
Flower Power IPA
4 Kilts Clueless Belgian Strong
One Wort Two Yeast with Wyeast 2206
One Wort Two Yeast with WLP940
Shipwreck Saison
I neither smoked nor brewed. Jane wanted to try a new burger joint. We went there, had amazing burgers. They have no liquor license, but we got a quart growler across the street. Then we went down to the harbor for a drink. It was lovely here, sunny and 70.
Making beer and stew for the Zombie Apocalypse.
Never mind, there it is.
Very nice looking bird there.
I am off today and started a brisket at 4 this morning it should be done when SWMBO gets off work at 5.
It is only a half brisket so it should be done in time. I put a rub on it yesterday. I do love brisket.
Cheers Ray
