Smoking a Bourbon Red - Need Suggestions - Updated w/ Pics Page 2!

[al6517]

Just a few finer points................ watch your salt content when brining, too much salt can really ruin the taste so I brine with a lesser amount of salt. I would smoke it whole it's only 9 lbs so it will look nice smoked, I am a firm believer in you eat with your eyes first. For this reason you should smoke it for 2-3 hrs uncovered as it will absorb all the smoke it can in that time, and have that really nice Carmelized rich color, then wrap it in foil for the remainder of the cooking time, this will make it tender and preserve the beauty of a well smoked bird. If it isn't wrapped for the last few hrs of smoking the bird will be all dark and black looking although it may taste good it will look terrible. just K.I.S.S is the way to go.

 

[Talihofarms]

Quote:
This is the perfect method for smoking poultry.
I would just add two small comments in regard to smoking a leaner heritage breed. I would use half apple cider or juice in place of full water.
I would also stuff the cavity with an aromatic.. such as apples or onions then truss. I have found that this method helps keep leaner poultry moist.
I use this method for smoking pheasants as well.

Just my.02

 

[ShadyHoller]

All previous posts are good advice. There are two reasons why I quarter turkeys and don't smoke them whole. The first reason is that the legs take longer, and the breasts are prone to drying out. So, I like the option of being able to take the breasts out an hour early. The second reason for cutting them up is that we smoke a few birds at a time, and then wrap all the pieces separately and freeze them. That way, we can take a package out of the freezer and have a week's worth of sandwich fixins' to take to work with us. It's really convenient to have them all smoked up and pre-packaged in reasonable portions. Once you have a sandwich made out of homemade smoked turkey, you will never want to touch meat from the deli again.

Al's point about being careful with salt content is really good. The brine is important, but don't overdo is. I actually do a more dilute brine than the one suggested in that Cook's Illustrated link I posted (I guess I should have provided this disclaimer when I first posted that link!) because that way, I have more flexibility to leave the bird in the brine a little longer without taking the risk of turning it into a salt pickle!

Finally, Talihofarms says apple juice in the brine - that's delicious. I like to brine with apple juice and smoke on apple wood. (You can't actually taste the apple in the smoke, but I still think it's a good combo.)

(Edited to add the following

You can experiment with brine flavoring. I have had good luck with a terriyaki brine that I adapted from a smoked salmon recipe, with soy sauce instead of salt, and brown sugar and red chilies. Also, once the bird is brined, but before it's smoked, you can put on a dry-rub with your favorite barbecue seasonings. There is no end to the experimentation you can do.

 

[al6517]

All good points and all are a matter of what and how you plan the meals or the future cut's. I still prefer to smoke it whole and then use the different cut's as needed. the idea of meat cooking first and then other portions drying out can still be accomplished using the whole bird, and not having to chop it up to get the end result. By doing the whole bird right all portions cook properly and at the same time, then you cut prepare and freeze or whatever. smoking a whole bird doesn't mean your handicapped by this method, that's why you wrap it or do as we say in the BBQ circle call a Texas crutch. That is smoke it to perfection and color then wrap it and cook/slow roast it evenly with any of your favorite flavors all wrapped up tight and cozy and moist, all done to the perfect temp at the same time. Then you can do with it how you please. I am just not a fan of chopping the dickins out of a nice 9lb pretty dressed bird because it's easier to cook for one reason or another for the quick and easy way. When you smoke meat it's called low and slow for a reason and an art form if you will at that. Smoking the perfect bird or cut of meat to perfection does not include any short cut's, it shows in the finished product, it reflects on you and your talent, anything short of that you must decide for yourself if that's how your food is presented to your family and friends.

Live to eat..................... not eat to live ............. as my Gramma always said.

AL

 

[bigredfeather]

The brine I used for the roasted one was 1/2 cup each salt and brown sugar per gallon of water. Is that a good ratio for a smoked brine?

Also, how long should I brine a 9 pounder?

Finally, all I have is hickory bark and mesquite chips, which would be better to use?

 

[fair weather chicken]

what i have found interesting in all these posts is that no one mentions what kind of papers to use. and once you get them lit just how hard it is to keep them going. lol

 

[bigredfeather]

For my first attempt, I think it turned out pretty good. I used some apple juice in the brine along with the juice of a couple oranges I had in the fridge.

Here's the Bourbon Red all trussed, salt/peppered, some dashed with smoked paprika.

A nice 6 1/2 pound Cornish all ready to take a ride in the upper shelf of the smoker.

I had the smoke box in for the first hour and kept the heat below 225. After I removed the smoke box, I raised the heat to 275 for 3 hours. Both of them looked done and probed done, so out they came.

Al - The kids where loving the taste when they saw me set it on the table. I was tenting it with foil to let it rest before carving, and they where pulling at the foil.

The dark meat looked and tasted like ham! I'm sure it had a lot to do with so much brown sugar in the brine. I ate so much turkey then decided to taste the CX. It was good, but it will probably taste better WHEN I"M NOT STUFFED AND SLEEPY FROM SO MUCH TURKEY. LOL

I'm glad I raised heritage breed turkeys this year. All three I made where very good.

 

[al6517]

Great job, and they look super nice as well.............. now your doin big thang's, congrats.