Turkey looks awesome. We usually buy 4-5 turkeys around Thanksgiving so we can smoke them throughout the year. I've brined and injected, but never together. Will definitely give that a try.
On turkeys I usually start with just a small amount of water, I want it either running dry or very close to it by the end of the cook, otherwise you’ll end up with a skin that’s rubbery. You can run dry the entire cook. Just watch those temps!!
Hey man great video and great looking bird! I have a question do I need to change anything if I put the turkey on the bottom rack? I plan on warming up the ham on top. Merry Christmas 😀
Not really, just watch your temps. It will run a little hotter on that shelf, so you will of course cook a little faster. Might start with a little water in the pan, just to make sure you don’t jump too hot too fast. If your warming a ham above, make sure it’s in a pan so you aren’t dripping ham juice on your turkey..... although, that might be tasty!!!! Hmmmmmm food for thought!!! Lol Thanks for watching!!!
Robert Williams I have not ever tried a dry brine... that’s not to say it doesn’t work, just saying I’ve never been unhappy with the brine I use enough to try anything different! Thanks for checking out the videos!
Yes it was custom made, it’s 1/4” steel that’s been plasma cut, and it is much easier to keep clean! Let me take a look and I’ll find a link to the guy that made it for me..... I want to say it was around $125.... not cheap but very worth it.
I’m am killing myself trying to find the link to the guy that made that for me... it’s regular cold rolled steel, but it seasons up just like cast iron and it’s a KILLER showpiece!!! I will find it. Bear with me!!!
I start out with a small amount, maybe an inch in the pan, probably less than half a gallon. Then let that cook off, if it’s not gone by the time my internal temp is reaching 150, I’ll empty it. If not your skin will be rubbery and never crisp up. But Honestly I’ve rarely had to worry, it almost always cooks off. In cases where it didn’t, it’s because I had too much water in to start. It’s a process, hafta know your cooker!! Good luck!!!
I have a bag of lump charcoal but it's mesquite. I've read mesquite wood can overpower the bird, but is mesquite charcoal ok or should I get some Kingsford Blue? I was going to use pecan wood.
I am a serious lump charcoal guy, so I’d say no to the blue bag... lump, royal oak, red bag lump. 100% of the time. The mesquite can work, but use it mixed in with an oak or a hickory. The mesquite can EASILY overpower. The pecan is a good choice, I use a lot of hickory and cherry, but most nut or fruit woods will give you the desired results!!
Did you start off with a non pre brined turkey? I was planning on brining my pre brined turkeys for "extra flavor and juiciness" but a coworker advised against it. Thoughts?
Most all of the birds you buy commercial nowadays are pre “brined” but I promise you, the commercial definition of brine, and what I am doing here, are two entirely different things. There is no harm in brining a bird that is packaged as pre-brined. It’s not the same process.
Going to try smoking a turkey for the first time this year! Glad to see how the champ does it!
Hope it helped!!! Good luck and happy Thanksgiving!!!
You just made all the Pilgrims Proud!!!
I hope so!!!
I loved the way you showed how you cut it! Looks awesome, bet it tastes fantastic.
Hey will, that was an absolutely beautiful bird 👍, fantastic cook
That’s Steve! Turkeys are one of my favs for sure!!!
Damn, that is a great video and outstanding quality. New sub here, this is just what I was looking for. Cheers and Thanks!!
Thank you Justin!! Enjoy, and have a happy thanksgiving!!!
@@bbqwithunclewoo You too bud!!
That's one BEAUTIFUL bird !!! That Smoke Masters rub is awesome !!! Great job !!! :)
It does work great on poultry!!! It’s a winner on that Comp chicken too!!!
Thanks for posting this ... a big help!
Very glad you enjoyed it!! Be sure to subscribe to our channel!! Lots of thanksgiving left-over ideas coming this week!!!
good looking bird!! keep those vids rolling!! #TeamRoyalOak2020!!
Broken hearted that we lost the invitational!!! Thanks for commenting!!
Wow. Good video, Will. Nice setting and video work.
Glad you enjoyed it!! Hope that rub is selling for you!!!
Great vid. Did you run your WSM with water in the pan for this cook?
Turkey looks awesome. We usually buy 4-5 turkeys around Thanksgiving so we can smoke them throughout the year. I've brined and injected, but never together. Will definitely give that a try.
I find advantages to both processes! The brine retains moisture but in this case, we are injecting more for flavors than moisture, but you get both!!!
Looks amazing! Y'all should set up a collab cook with Malcom to help boost your subscribers!
I’m a little small for Malcom, but we’ll get there!! He just hit the 1 million mark!!
Did you put any water in the water pan or left it empty?
On turkeys I usually start with just a small amount of water, I want it either running dry or very close to it by the end of the cook, otherwise you’ll end up with a skin that’s rubbery. You can run dry the entire cook. Just watch those temps!!
Hey man great video and great looking bird! I have a question do I need to change anything if I put the turkey on the bottom rack? I plan on warming up the ham on top. Merry Christmas 😀
Not really, just watch your temps. It will run a little hotter on that shelf, so you will of course cook a little faster. Might start with a little water in the pan, just to make sure you don’t jump too hot too fast. If your warming a ham above, make sure it’s in a pan so you aren’t dripping ham juice on your turkey..... although, that might be tasty!!!! Hmmmmmm food for thought!!! Lol
Thanks for watching!!!
Fantastic cook. I have to do this on my Old Smokey. Do you ever use a dry bribe?
Robert Williams I have not ever tried a dry brine... that’s not to say it doesn’t work, just saying I’ve never been unhappy with the brine I use enough to try anything different! Thanks for checking out the videos!
Good looking bird. I was admiring the black grill grate used. Seems to me it would be so much easier to clean. Can it be bought or custom made?
Yes it was custom made, it’s 1/4” steel that’s been plasma cut, and it is much easier to keep clean! Let me take a look and I’ll find a link to the guy that made it for me..... I want to say it was around $125.... not cheap but very worth it.
Next time add oranges and lemons in the cavity …
Yeah! This really helps!
Dude, where the hell did you get that badass top grill grate?? That is awesome looking!!! Is it cast iron too??
I’m am killing myself trying to find the link to the guy that made that for me... it’s regular cold rolled steel, but it seasons up just like cast iron and it’s a KILLER showpiece!!! I will find it. Bear with me!!!
Nice Turkey. Do you add water to the water pan?
I start out with a small amount, maybe an inch in the pan, probably less than half a gallon. Then let that cook off, if it’s not gone by the time my internal temp is reaching 150, I’ll empty it. If not your skin will be rubbery and never crisp up. But Honestly I’ve rarely had to worry, it almost always cooks off. In cases where it didn’t, it’s because I had too much water in to start. It’s a process, hafta know your cooker!!
Good luck!!!
I have a bag of lump charcoal but it's mesquite. I've read mesquite wood can overpower the bird, but is mesquite charcoal ok or should I get some Kingsford Blue? I was going to use pecan wood.
I am a serious lump charcoal guy, so I’d say no to the blue bag... lump, royal oak, red bag lump. 100% of the time. The mesquite can work, but use it mixed in with an oak or a hickory. The mesquite can EASILY overpower. The pecan is a good choice, I use a lot of hickory and cherry, but most nut or fruit woods will give you the desired results!!
Did you start off with a non pre brined turkey? I was planning on brining my pre brined turkeys for "extra flavor and juiciness" but a coworker advised against it. Thoughts?
Most all of the birds you buy commercial nowadays are pre “brined” but I promise you, the commercial definition of brine, and what I am doing here, are two entirely different things. There is no harm in brining a bird that is packaged as pre-brined. It’s not the same process.
@@bbqwithunclewoo Looks like we'll be doing your recipe! I appreciate the reply.
@@stangbang100 good luck!! Let us know how it turns out!!!