Texas Style Smoked Turkey On The Weber Kettle!
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- Опубликовано: 3 июл 2024
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Things I use
Nitrile gloves amzn.to/4alBu45
Diamond crystal - amzn.to/3wVHt18
Black pepper - amzn.to/48YHA9d
Cotton gloves - amzn.to/3Tk8yCt
Stainless steel pans (Gastronorm pans) - amzn.to/3PmImGc 
Хобби
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Can't understand why you don't have more subscribers. You are doing everything right; topics, pace, instruction, filming and personality. Thanks and keep at it. (from USA)
He has more subs than LeRoy & Lewis! Like 135% of them lol!
Appreciate that a lot! Thank you for watching!
Subs will steadily rise if he keeps doing what he’s doing. All good!
Dude that was an incredible looking turkey. Restaurant worthy my friend
Finally, I might be convinced to cook turkey for Christmas now. 👍🏻
Solid cook, smoke and the birds ain’t just for chicken-str8
Looking good mate! Enjoying these kettle video's!
Love all your content Dave! Keep it coming
Love your channel. Keep up the great work dude
Hi from NZ! Love your work!
I’m going to be barbecuing for 30+ people in a few weeks and plan to use the kettle for the turkey because of this video. Awesome work.
Looks easy; Well Done!
Fantastic job Mate! WOW! 🦃 🔥
Man, I forgot how pretty the SNS is when it's shiny and new. Now, mine looks like something from a picasso painting.
Nice cook looks delicious
Great job 👍👍👍
For the algorithms bay bay!!!
Love the Weber kettle vids! I just picked up an old Webber to restore. Try adding some honey to the smoked turkey breast during the wrap. Comes out insanely good! 🤙🏻🍻
Yummy!
Thank You Dave. That is some Delicious Looking Turkey! Awesome cook on the Weber. Will be trying to this make this very soon. Thank you for sharing.😛😛✌✌
Fantastic looking bird! Wish I could find the large turkey breast locally.
I'll betcha got a lotta friends! 🙂
Looks so great. Can’t wait to try it myself and agree 150 and rest. Just can’t find it where I am. Be safe
They may kick me out of Texas for saying this but I love smoked turkey way more than brisket and this one looked beautiful! Great cook!!
Fantasticy! But whoa, WTF, no Chud charcoal chimney? Rookie move!
Mmmm more butter more better
So glad i found your channel through Chudds, can i ask what warmer you use to hold your meat mate?
Great looking Turkey. Have you ever tried Ham brined Turkey breast? It's definitely worth trying 👌🏼
Nice one Dave! i have been after the Spin grate for ages! Got a coupla rubs too! =)
And very yes on trying the turkey soon!!!
More great content. Can the turkey be kept in a cooler for a few hours?
Looks great! But crystal is like the mildest hot sauce haha
If younwent doing a wet brine could you inject it with the solution i dont have that mich fridge space
I still havent tried this aftet seeing it on one of your previous videos! Looks awesome and love a weber kettle.
Intruiged on the offset status. Whens a new beast arriving?
On a different note, how do you find the masterbuilt gravity series? I haven’t got the time for an offset and was wondering if these are a good option
Hi mate. Love your channel, always cooking good food. I’ve recently moved to the uk from Australia and I’m struggling to find good thick foil at a reasonable price. Just wounding if you can point in the right direction. Cheers mate. Keep on smoking 👍
Amazon ... Kirkland Signature Food Service Foil Heavy Duty Aluminium 45cmx100m 2kg
Great vid as always. What temp do you set your warner for holding meat?
Around 145/150!
Got some good turkey breast recently from Campbells Meats online in the UK. Great size
Good video…didn’t know about the 150 thing. I know there’s carryover temp, did you temp it after an hour? I’ve done the salt water brine too, it’s the only way I’ll prep a turkey again. Have you tried pickle juice as a brine? It’s good; it’s like eating at Chick Fil A.
What size kettle is that? I've got an 18 inch on our back porch for quicker cooks. I loved your visit with Brad!!
Where does everyone get turkey breast in the states?
Well then, looks like I’m busting out the kettle grill. In US we’re told to cook white meat to 160 F. I started pulling the Thanksgiving turkey breast at 145-150 F and it’s made all the difference.
My Slow N Sear basically never leaves my kettle since I got it.
I don’t think it will ever leave mine either
Do you still sell bbq from your home? I’ve stumbled upon those videos from 2020-21 and they were really interesting.
Got a couple of smaller turkey breasts I took off a crown sitting in some brine as we speak after following your previous videos! Looking forward to seeing how they come out, hot sauce is on standby!
Where did you get the container you used for brining? I do a lot of rotisserie chicken (wife likes it), and that looks an ideal size for a whole chicken. Tired of leaky ziploc bags lol
It’s a Cambro food container. You’ll definitely find it by googling the name.
@@WilsonsBBQ Marvellous, thank you. Found it on the Bezos Emporium of tat... however its cheap as chips at Nisbets and I need to pay them a visit again soon. Via Costco of course ;-)
I see a niche grinder. What's your coffee setup?
Pretty basic tbh, other than the niche! I use the sage bambino for espresso. But pretty much daily for the last 10 years I’m having v60. These days I’m using fast filters. As the niche, even at its coarsest, has too many fines for hario papers. I plan to get the fellow ode 2 for v60 at some point and use the niche for espresso.
@@WilsonsBBQ nice one. I have the fellow ode 1 and a moccamaster. Need to upgrade to the v2 burrs!
more than 3 points in the breast that show bright red blood, this is undercooked to say the lease.
🤣