The turkeys are on the pellet smoker! Done!!!!!

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Re: The turkeys are on the pellet smoker! Done!!!!!

Postby prohandyman » Sun Nov 30, 2014 1:28 pm

Smoker here...but haven't graduated to a pellet unit yet. Still use my green egg! Those birds look great. Smokers and campers unite!,
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Re: The turkeys are on the pellet smoker! Done!!!!!

Postby Redneck Teepee » Sun Nov 30, 2014 2:08 pm

Smoking a half a brisket for dinner tonite on the pellet smoker...started at 6 am. Getting hungry thinking about tonites meal I am. :D
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Re: The turkeys are on the pellet smoker! Done!!!!!

Postby mikeschn » Sun Nov 30, 2014 3:12 pm

What kind of rub are you using on that brisket?

I've been using Big Bad Beef Rub lately... http://amazingribs.com/recipes/rubs_pas ... f_rub.html

You're expecting something like this, right?

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Re: The turkeys are on the pellet smoker! Done!!!!!

Postby mikeschn » Sun Nov 30, 2014 4:56 pm

I got frustrated with my green egg lookalike. I got a thermostatically controlled blower unit to try to control the egg, but it always ran way too hot. I finally gave up and just got the pellet smoker. Best decision I ever made.

So I am down to 4 units...
Pellet Smoker
Gas Grill
Charcoal Grill
MasterPro Vertical Propane Smoker

I think I'll sit tight with that for a while... :roll: :lol:

Mike...

prohandyman wrote:Smoker here...but haven't graduated to a pellet unit yet. Still use my green egg! Those birds look great. Smokers and campers unite!,
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Re: The turkeys are on the pellet smoker! Done!!!!!

Postby Redneck Teepee » Sun Nov 30, 2014 5:19 pm

I use a rub called Pappy's not sure if it's nation wide but available here in California at your local market meat counters. :D
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Re: The turkeys are on the pellet smoker! Done!!!!!

Postby dales133 » Sun Nov 30, 2014 5:47 pm

I import rubs and brings from a mate in the states.
He does a great general purpose rub, wing rubs and chicken and pork brings.
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Re: The turkeys are on the pellet smoker! Done!!!!!

Postby VijayGupta » Sun Nov 30, 2014 6:45 pm

I did mine the "old fashioned way" Hickory smoke over charcoal.

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Re: The turkeys are on the pellet smoker! Done!!!!!

Postby asianflava » Mon Dec 01, 2014 4:10 am

I wanted to smoke a turkey last year but everybody wanted my SIL's turkey instead. This year I decided to do one regardless of what everybody else wanted. She made hers and decided to make it a battle. In the end she said that mine was better. I used a fresh bird and brined it for a short time, probably less than 12hrs, then I used Myron Mixon's chicken rub and smoked it with pecan (my favorite). Used a turkey cannon with some of the brine inside. I haven't used the cannon in a long time and didn't reaize until later that I put the bird on upside down.

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Re: The turkeys are on the pellet smoker! Done!!!!!

Postby asianflava » Mon Dec 01, 2014 4:26 am

I use commercially available rubs, mainly because when I was perfecting my Q I wanted to keep that variable out of the equation. Went to a couple competition BBQ schools and one of the guys recommended going this route for a couple reasons; spices are expensive, they have a short shelf life (you won't use all of it before they loose their potency) and it introduces variability to your product. He also said that using a commercially available rub as a base and doctoring it up with a few things is also a way to go.

I like to use Salt Lick or John Henry's for brisket and Bad Byron's Butt Rub for pork.

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Re: The turkeys are on the pellet smoker! Done!!!!!

Postby prohandyman » Tue Dec 02, 2014 6:39 pm

Mike, like you I started with metal Egg look-alike. No way could I control the temp very well. Bought a ceramic Big Green Egg, and absoluely no comparison. It is just better made. How close can you control the temp with your pellet unit? May have have to look that direction some day.
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