![]() After it reaches temp, I take it off the grill and tent it, letting it rest for a few minutes before carving. I grill breast-down so that the juices run into the white meat. ![]() I try not to exceed 350 and typically use an aluminum heat shield to protect the skin a bit. I tried using the pan drippings in gravy once and didn’t like the way it turned out (bitter and too smoky), so we do our stuffing and gravy on the stove without smoke and it provides perfect counterpart to the smoked meat.Ĭheck the bird from time to time. Lately, I’ve followed Harry Soo’s advice about putting the wood chunks in the center/bottom of the lump charcoal pile and the smoke has never been better, velvety smooth and delectable. This year I’m using the excellent applewood spice rub from B’s Rub’s in Othello, Washington, a small family-owned company (operated by husband-and-wife school teachers), which has become my new favorite for pork baby back ribs, after using Dizzy Pig’s Dizzy’s Dust for years.Īlso, I use more wood (apple and hickory) than either recipe suggests because we all love the smoky succulence of these grilled birds. You will know its done when you hear the pin drop. The liquid in the drip pan varies from year to year, depending on what’s handy. If this is your first time cooking a turkey you should review all of the options to decide which way. I stuff the cavity with citrus, apples, and onion. I’ve wet- brined and dry-brined I prefer the dry method. I’ve been grilling turkeys for 40 years, first on a Weber kettle, then on a New Braunfels cast iron grill that used whole logs, and for the last 8 years or so on my XL BGE. Conclusion: there are variables to consider and your results will almost certainly vary from what others have experienced. ![]() The “official” text version says 10 minutes a pound at 325. The “official” video says 15 minutes a pound at 350.
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