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Aftermath of turkey season

Started by Gooserbat, June 04, 2018, 06:58:42 PM

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Gooserbat

Just a sampling. Smoked 6 turkey breast and tenders today.  Wild cherry at 205 until the internal temp hit 165.  Rubbed with 50/50 dark brown sugar and Headcountry rub.  Inject each with 1.5 oz of olive oil to keep it moist.  Didn't cover during the cook.  Turned out perfect.
NWTF Booth 1623
One of my personal current interests is nest predators and how a majority of hunters, where legal bait to the extent of chumming coons.  However once they get the predators concentrated they don't control them.

Sir-diealot

Looks fantastic, can't have it on my diet though :'(
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John Koenig:
"It's better to live as your own man, than as a fool in someone else's dream."

MDSTRUTNRUT

WOW that looks like  GOOOD!    I have a freezer chocked full of turkey boobs so that needs to be a try for sure.    Hey Goose fyi most of my birds came in to your "DTW"  AWESOME fit for me  THANKS!

chadly

That looks really good.  Did you coat it with oil before the rub? 

Gooserbat

Quote from: chadly on June 04, 2018, 08:11:00 PM
That looks really good.  Did you coat it with oil before the rub? Up

No I actually do a double take and wash it one last time and then I set it out to dry on a dish towel for about an hour.  Then I rub and let it set for 8+ hours in the fridge.  Then I like to set it out at room temperature for 1-2 hours.  Because room temperature meat cooks better than cold.  I then place it on the smoker and inject it once it's on the racks.  Saves leaking oil and waisting it. 
NWTF Booth 1623
One of my personal current interests is nest predators and how a majority of hunters, where legal bait to the extent of chumming coons.  However once they get the predators concentrated they don't control them.

falltoms

Wow. That looks good.  We had turkey tacos tonight for supper. But after seeing that I got to get a smoker

CDNduckslayer

Looks tasty, def give it a try! Did you brine it at all first?? Directly on rack or in foil pan not covered?? Might give that a go this weekend!

Gooserbat

No brine, directly to the rack.  I've done it in a pan and it works well too.  Just don't cover, the olive oil keeps it moist and the brown sugar added to the rub makes it carmalize an seals it in.
NWTF Booth 1623
One of my personal current interests is nest predators and how a majority of hunters, where legal bait to the extent of chumming coons.  However once they get the predators concentrated they don't control them.

eggshell

I usually do a smoked turkey for Thanksgiving and it is the first to disappear. I never thought of injecting olive oil, might try it. Most of the rest of my routine is similar to yours. Since I skin and the breast are skinless I wrap them in wet cheese cloth and place on the racks. I then baste with melted butter and will spray with broth if the cloth starts to burn. Pretty darn good eatin! I suppose you keep a pan of water in the smoker, I do? The steam helps the smoke to set.

TauntoHawk

I did the brine, rub, wrapped in bacon method and was blown away by how tender it turned out in the smoker but I think I will try the olive oil method
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daddyduke

Colossians 3:12 Since God chose you to be the holy people he loves, you must clothe yourselves with tenderhearted mercy, kindness, humility, gentleness, and patience.

paboxcall

I prefer your aftermath, my aftermath consisted of replacing the quarter valve, faucet and garbage disposal under the kitchen sink when I got back! LOL! All seemed to go at the same time.

Enjoy Sam! Looks great.
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CDNduckslayer

Thanks! Going to give this a go for sure!


I've got a couple good recipes I'd like to post up with pictures but can't figure out how to post pics directly off my phone (home comp is down at the moment). If it's possible could someone please pm me a short tutorial or a link of how it's done??

Thanks!

dublelung

That looks fine! I'll have to try that recipe on the Bradley Smoker.

g8rvet

Quote from: Gooserbat on June 04, 2018, 08:17:36 PM
Quote from: chadly on June 04, 2018, 08:11:00 PM
That looks really good.  Did you coat it with oil before the rub? Up

  Because room temperature meat cooks better than cold.
Now there is a man that knows how to smoke! 

Curious how long it took?  Were you burning sticks, chips or lump charcoal with the cherry on top? 
Psalms 118v24: This is the day which the Lord hath made; we will rejoice and be glad in it.