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MAK DADDY
01-16-2011, 03:51 PM
My son's roommate's (4 starving college kids) parents bough a 25lb turkey and couldn't fit it in their roaster. So they brought it to me to cook on the MAK of coarse :)
Decided to smoke it low n slow all night using the Remote Boss to monitor.
Put it on around 8PM, Remote alarm goes off at 1AM flashing "flame out", I get up to see what's wrong, go outside and lift the hopper lid. Crap! I forgot to add pellets :(
Added some Pecan and back to sleep. Without the remote this Turkey would have went to the landfill...
Pulled at 10AM and into the fridge, My son picked it up that night and about an hour later I get the phone call. "This is AWESOME" I hear from all of them in the background :)

http://i726.photobucket.com/albums/ww265/tuckbobber/MAK%20GRiLLS/DSC_6045.jpg

http://i726.photobucket.com/albums/ww265/tuckbobber/MAK%20GRiLLS/DSC_6047.jpg

Big Poppa
01-16-2011, 04:34 PM
what internal temp did you get cooking for 14 hours 280? hehehe

MAK DADDY
01-16-2011, 05:04 PM
180 smarty pants, you will have to try it :)

Big Poppa
01-16-2011, 05:58 PM
180 is sawdust.

MAK DADDY
01-16-2011, 06:33 PM
Yeah, safe sawdust!

Big Poppa
01-16-2011, 10:16 PM
165 is juicy and safe! It looked great though!

cowgirl
01-17-2011, 08:34 AM
It does look great MAK Daddy, nice color!

MAK DADDY
01-17-2011, 09:57 AM
Thanks Jeanie, I needed rescue :)

When cooking at such low temps the breast and thigh run pretty close to the same temp so 180 it had to be.
Have you given up yet, don't make me sick Meat Head on you :)

Big Poppa
01-17-2011, 10:22 AM
Meat head would rather suck on hot charcoal than cook a turkey to 180

KimG SOW
01-17-2011, 04:43 PM
Looks great!! We wouldn't have taken it to 180, but all that matters is that the boys like it. Great job!

Deb
01-17-2011, 04:45 PM
Looks good MAK daddy!

Big Poppa
01-17-2011, 05:58 PM
Even Kim is questioning your turkey jerky!

MAK DADDY
01-17-2011, 05:58 PM
To be honest I have found even cooking at my normal higher temps that the dark meat turns out better when it gets to 190, this over cooks the breast a little but nothing off the MAK is dry!

Safe cooking temperature for birds is 180 in the thigh.

KimG SOW
01-17-2011, 06:36 PM
One of the great things about bbq.... you can make it to your personal taste. If you like it.... that's all that matters.:)

You could always inject the breasts to help them from drying out.

MAK DADDY
01-17-2011, 06:47 PM
Yes indeed, never had a dry bird off the MAK though :)
I did inject with butter once, seem's to be localized to much in birds. Maybe the meat is not as pourous as beef & pork?.

KimG SOW
01-18-2011, 07:30 AM
MAK - did you use only butter? or did you mix it with something?

I would use clarified butter (get rid of the fat, which won't absorb into the meat) and mix it with some chicken stock. I think it would 'soak' into the chicken better.

Big Poppa
01-18-2011, 08:17 AM
Kim he is uncoachable.

MAK DADDY
01-18-2011, 01:02 PM
My Breast meat is perfect :)

I will have to give that a try, maybe vegetable broth?

TentHunter
01-18-2011, 01:18 PM
I would use clarified butter (get rid of the fat, which won't absorb into the meat)

Not trying to be disagreeable here, but seriously inquiring. Doesn't clarified butter get rid of the milk solids and water and leave only the butter fat to give it higher smoking point?

I've used herb infused clarified butter as a poultry injection and its pretty dang tasty :)!

KimG SOW
01-18-2011, 09:16 PM
Not trying to be disagreeable here, but seriously inquiring. Doesn't clarified butter get rid of the milk solids and water and leave only the butter fat to give it higher smoking point?

You are right. I should have gone back to bed this morning. LOL! :o

It gives a great flavor when you get rid of solids & water. We love using it for many things.

TentHunter
01-19-2011, 06:59 AM
Thanks for "clarifying" (pun fully intended) he he :).

BTW, your suggestion has now got me wanting to make some rosemary & sage infused clarified butter.

MAK DADDY
01-19-2011, 12:02 PM
Thanks for "clarifying" (pun fully intended) he he :).

BTW, your suggestion has now got me wanting to make some rosemary & sage infused clarified butter.

Now that sounds really good!