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Old 05-22-2012, 03:55 PM
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Fletchx7 Fletchx7 is offline
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Smoker Recipes

I am looking for some ideas and recipes from the smoking guru's. I am smoking a pork shoulder and turkey for Sunday's race day party. We decided to avoid the idiots at the track and lake so we can just be stupid at home. I've never smoked a turkey before and looking for ideas. I have my pork shoulder recipe down although I am always willing to try something new. The turkey is 12 lbs I think and the shoulder is 7. I do have access to a second smoker if needed.

So, what recipes has anyone used for a turkey? Or any other favorites???

Thanks!
Fletch
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Old 05-23-2012, 07:40 AM
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What time do we need to be there?

Enjoy!
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Old 05-23-2012, 08:27 AM
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You are going to want to brine that turkey before smoking it or it will dry out. I am not going to tell what to use, because everyone's tastes are different. Anytime you do a bird of any kind you need to brine it and that takes a couple of days.
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Old 05-23-2012, 12:50 PM
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wakeX2wake wakeX2wake is offline
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wish i could help... have no experience with turkeys or shoulders yet... could get you there with ribs or butts... i'll add to my list of things to practice on
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Old 05-23-2012, 01:48 PM
Ron Grover Ron Grover is offline
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I have never brined my turkey. I make an aluminum foil boat for the bird enough to fold the sides up over to enclose the top (breast) at the right time. I slather the bird in butter first and throw some more inside the cavity. Then I use my homemade rub and rub it all over the bird. I do not use any rub different than what I put on my beef or pork. Put the turkey on the smoker with the breast uncovered and smoke for probably 3 hours. When the breast begins to get dark fold the aluminum up over the breast and finish cooking. The first is a finished bird. Second is how it looks when put on. Third is just before I cover it in aluminum foil. Fourth is just to make you hungry, it is the brisket that cooked at the same time.
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Old 05-23-2012, 01:49 PM
Ron Grover Ron Grover is offline
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ps.: I am in Kansas City so this is KC style BBQ
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Old 05-23-2012, 04:30 PM
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Quote:
Originally Posted by Ron Grover View Post
ps.: I am in Kansas City so this is KC style BBQ
Now I'm drooling. I was leaning towards a brine, but now I'm thinking a rub with some foil would add flavor and keep the moisture in. I have several rubs that I have tried, but always open to a new one.

I was also informed by the warden, that a small brisket has been added to the menu so I may use different rubs on each...haven't decided. Either way, I'll take pictures.
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Old 05-23-2012, 04:44 PM
Ron Grover Ron Grover is offline
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Fletchx7

I know you can keep a secret. ;-) lol

Here is my rub recipe. I started with a more common rub and just kept modifying and have settled on this:
1/2 cup brown sugar
1/4 cup black pepper
1/2 cup paprika
1/4 cup chili powder
1/4 cup salt
1 tablespoon dry mustard
2 tablespoons garlic powder

In KC we want a rub with a little kick and sauce to open up your senses. IN KC sauces are all tomato based in some way. Some like them sweet and some like spicy. I prefer the spicy kind. None of that mustard and vinegar stuff from NC.
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Old 05-23-2012, 04:58 PM
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Your secret is safe....
That sounds awesome....very very similar to my brisket rub minus the brown sugar and garlic powder. i also tend to go more cayenne, but chili would probably appeal to more people since I will have a large group.

I'm not huge on sauces....I tend to just stick with the flavors of the meat. Have you ever used a mop sauce during cooking? I usually use one with my brisket or ribs. Just curious. IIRC, my mop sauce has been modified several times, but has paprika, veg oil, kosher salt, black pepper, diced jalopenos, and dark beer. I let it sit overnight and apply every 1-1.5 hours.
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Old 05-23-2012, 05:03 PM
Ron Grover Ron Grover is offline
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Remember slow and low. This is a ALL day job.

I don't know what type of smoker you have but you can see mine in the pictures. They don't have to be pretty. Another little secret one MC to another, in the bottom of the smoker I have also added some cheap cake pans that I fill with water. As the meat cooks the water is evaporating and cooking the meat in a moist humid smoke. As an added touch at times I spritz the meat with an apple juice/water.

As you can see, in KC we take our smoking serious. LOL
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