Thread: Turkey Time!

We usually use seasoned hickory, less bitterness. However I have a lot to learn about smoking, may be doing it wrong!!

[QUOTE=Redge
s. However I have a lot to learn about smoking, may be doing it wrong!![/QUOTE]

X2! Like wrapping a bird in " butter soaked cheesecloth" ! I could maybe start eating starlings if I tried that- pure genius.

Originally Posted by Crappie ciller

I am a certified Kansas City BBQ Society judge

Okay, that explains why you have the knowledge you have when it comes to BBQ. I got certified when we first started competing, so I'd know what judges are looking for at competitions. And after 5 years of competing, I still don't know what the hell the judges are looking for.

Originally Posted by Redge

X2!

I'm sorry guys, I could have sworn I responded with the results of my smoked turkey. After brining the bird for six hours, I began smoking it at 250 degrees using mesquite wood chips at 8pm Wednesday night. I was surprised to find the internal temp rose quickly and after 2 hours had hit 160 degrees, my target temp. But I knew that the turkey wasn't tender, so I turned the heat down to 160 degrees and left the bird in the oven all night. Took it out at 10am the next morning and it was a golden brown, tender, and looked beautiful. My family loved it and there was very little left at the end of the day. I appreciate everyone's input because it really helped me provide some good eats to my family.

Toon- I have probably tasted your cooking then! What is the name of your team? The judging is so subjective according to individual tastes but really some of these guys have no business judging BBQ. I give something a 9 and look at the scorecard next to me and its a 5 . Why. And the guy says "I don't think they should use white meat" or " he sliced his brisket too thin." I think most days it's just the luck of the draw / which table judges your ribs may be the difference between winning or coming in last. Good luck- hope to join you on the cooks side one day. Chicken is my weak point!

You did respond Stink. http://www.crappie.com/crappie/oklah...sgiving-2.html

George, our competition team name is Bedlam BBQ but we haven't competed in a couple of years and probably won't be since we sold our travel trailer and now have a lake place. We figure the $500 we budget for a competition could be better enjoyed with several tanks of gas for the boat.

Not to get off track but that's been my experience with ICS. Some don't need to be cookin and some don't need to be judgin.