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Boarder
11/23/2006, 01:40 AM
It's a work in progress right now. I'm about to get some shuteye.

http://thumb10.webshots.net/t/60/60/6/81/95/2388681950062315930bNZTTq_th.jpg (http://home-and-garden.webshots.com/photo/2388681950062315930bNZTTq)

The real secret is pecan wood from Dean. :dean:
SicEmBaylor
11/23/2006, 01:50 AM
God that looks amazing.
What time should I be over there?

I'll bring wine.
Boarder
11/23/2006, 04:46 AM
It's Done!

http://thumb10.webshots.net/t/58/158/2/10/96/2241210960062315930lRFJHn_th.jpg (http://home-and-garden.webshots.com/photo/2241210960062315930lRFJHn)

Well, basically. I just pulled it off the smoker and foiled the heck out of it. It's now resting in the oven until lunch. Should be plenty warm, still.

When I pulled the thermometer probe out, juice squirted. It's good. :D
King Crimson
11/23/2006, 05:38 AM
we roasted a turkey with italian sausage, cornbread stuffing, and sliced granny smith apples with onions and new red potato....with rosemary, sage, thyme and pepperoncinis and **** load of crushed black pepper. and red wine vinegar and some lemon juice.
King Crimson
11/23/2006, 05:41 AM
thermometer probe out, juice squirted. It's good. :D

hehe.
OUAndy1807
11/23/2006, 11:04 AM
It's Done!

http://thumb10.webshots.net/t/58/158/2/10/96/2241210960062315930lRFJHn_th.jpg (http://home-and-garden.webshots.com/photo/2241210960062315930lRFJHn)

Well, basically. I just pulled it off the smoker and foiled the heck out of it. It's now resting in the oven until lunch. Should be plenty warm, still.

When I pulled the thermometer probe out, juice squirted. It's good. :D

I'm going to take this opportunity to point out that I have never had a turkey turn out bad using the Weber Smokey Mountain. I did 5 turkey breasts this year and they're all perfect.

Did you use water in the water pan? What temp's did you use?
Flagstaffsooner
11/23/2006, 01:57 PM
http://vmedia.rivals.com/IMAGES/Coach/PHOTO/MIKE-GUNDY2005.JPG

This one isnt done yet.
OUinFLA
11/23/2006, 02:19 PM
Florida style

http://www.forumpictureprocessor.com/pictureprocessor/images/TURKEYJPEG_2.jpg
Chuck Bao
11/23/2006, 05:21 PM
all I can say is that baking pecan pies are tough. thanks to all of you who can actually pull it off.

http://img5.ranchoweb.com/images/kanunu/pecanpiemess.jpg
sanantoniosooner
11/23/2006, 05:29 PM
My first fried turkey. Tasted great.....looks so so.
http://www.putfile.com/pic.php?img=4069296

Apparently I'm having trouble getting the photo to show up.
Boarder
11/23/2006, 10:19 PM
I'm going to take this opportunity to point out that I have never had a turkey turn out bad using the Weber Smokey Mountain. I did 5 turkey breasts this year and they're all perfect.

Did you use water in the water pan? What temp's did you use?
It's tough to mess up in a WSM.

I used 2 beers and 4 cups of water in the (foiled) pan. Temps were in the 250-275ish range. It took around 5-6 hours. They were 6% butter basted Target turkeys (the lowest I could find around here) around 19 pounds each . I Keri-brined them for 20 hours or so, rinsed it, oiled the skin, and put kosher salt and cracked pepper on it. Stuffed them each with one apple and one red onion cut into 8 pieces.

They were the juiciest turkeys of all time. After carving, I got over a cup of juice runoff from the foil. Everyone was amazed that a smoked turkey could be so juicy. Usually, they're dry.


I had a few hours of heat left so I threw a package of Slovacek Jalapeno sausages on. :D