Michael On Everything Else

Thanksgiving Smoked Bird 2017

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This year’s smoked, Thanksgiving turkey was a success. The smokey flavor was just right. The last couple of birds have been slightly under-smokey so this year I tried using two different types of smoking wood: the usual large chunks of wood plus roughly two cups of Jack Daniels smoking chips that are made from their aging barrels.

I soaked the wood overnight and the water I poured off the JD chips definitely smelled like whiskey!


The cheapest 10-pounder I could find at Meijer (Meijer’s brand)

Dry rub:
Jane’s Krazy mixed up salt
Pepper

Rubbed softened butter under skin

Water:
1/2 cup bourbon
1 quart apple cider
Several sprigs thyme
Mixed up salt

Cavity:
Four garlic/apple chicken sausages
quartered apple
1/2 onion, quartered

6-7 lbs lump charcoal
Seven big chunks apple wood (soaked for 8 hours, overnight)
~2 cups Jack Daniels barrel chips (soaked for 8 hours, overnight)

1 hour before putting in smoker, applied butter under skin and dry rub on outside.
Trussed bird

Smoked 3.75 hours.

Perfectly delicious. Juicy meat. Good, smokey flavor that was “just right.”

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