I did add a couple of wood chunks, hickory if I remember correctly, since you don’t really get smoke flavor from just charcoal. On the PBC a lot of the flavor you get is from the meat dripping on the hot coals and vaporizing so you always have that flavor which is a good thing for sure. I think I am doing a turkey a different way soon, look out for that if you have an interest. Thanks for tuning in!
Yeah, that’s tough when you hang the bird. There are barrel cookers that you can put a rack in pretty low to catch drippings below the hanging level, but not the Pit Barrel. Issue there is that some of the good flavor comes from the drippings onto the hot coals. Trade off I guess.
Can you eat the turkey skin?
100% yep.
Luv hearing you chew..😂
Only way it gets better is SMOKE ROTISSIER TURKEY YUM be sure to brine it for about at less 3 day
Nice video. How was the smoke flavor?
I did add a couple of wood chunks, hickory if I remember correctly, since you don’t really get smoke flavor from just charcoal. On the PBC a lot of the flavor you get is from the meat dripping on the hot coals and vaporizing so you always have that flavor which is a good thing for sure. I think I am doing a turkey a different way soon, look out for that if you have an interest. Thanks for tuning in!
Would you mind sharing the info about the roll around base you have? Awesome idea!
thanks for the great question. Here is a link on Amazon for it. They make them in different sizes. Super convenient:
amzn.to/392oKol
@@BuQeyeBBQ Thanks so much. Great channel!
What was the total cook time?
Great cook. Any ideas on collecting the drippings for a gravey stock?
Yeah, that’s tough when you hang the bird. There are barrel cookers that you can put a rack in pretty low to catch drippings below the hanging level, but not the Pit Barrel. Issue there is that some of the good flavor comes from the drippings onto the hot coals. Trade off I guess.
Do not deep fry one nor use a oven Smoke Rotissier is the thing > I STLL REBRINE THEM