Smoked Turkey on the 22" Weber Kettle//NO BRINE NO INJECTIONS//Juiciest Breast EVER!!
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- čas přidán 22. 11. 2020
- Alright guys, here's a 14lb turkey smoked in a 22" Weber Kettle.
Other than the 4% solution that this Butterball Fresh Turkey comes with, I will not be brining or injecting.
The results are amazing!
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Easy and to the point! Everyone don't have a $3000 dollar smoker in their yard. BUT we all have a weber kettle in there!!! Simple and the duplicatable!!!!
Exactly my reasoning! I love that Kettle! 😎👍
It IS a 3000$ smoker and a grill and a spaceship
😂👍
I used this video for the Thanksgiving turkey this year, and multiple people told me it was THE best turkey they had ever tasted! They wondered if I had lots of experience cooking turkeys this way. My answer? This was literally the FIRST turkey I've ever cooked -- with any technique!
So many good ideas here. Removing the bones early was a bit of work, but it made the serving delightfully easy. For the seasoning, I used Penzey's Chili 9000 with a little additional salt and black pepper. That gave it just the right amount of kick.
For some reason I couldn't get my grill up into the 300s, so I had to leave the turkey for over 5 hours to reach the internal 160 mark.
That’s amazing to hear!!! 😎👍
I bet you were a superstar!!!
Thank you so much for the update!
Turkey came out amazing! Great video! Happy holidays...
Thanks Ricky! Have a safe Thanksgiving!
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Oh my goodness! That's one heck of tasty looking Turkey. Nice cook and enjoyed your excellent video. I will have to try a turkey someday on the WSM. Again, yours look amazing - so hungry. God Bless and wishing you and your family a Happy Thanksgiving!
Thanks for watching Ray. Hope you have a safe Thanksgiving! ✌😎👍
It looks so delicious. Thanks for sharing it!! Have a nice day.💕
Thanks for watching! ✌😎👍
Dude your love for the BBQ is infectious! I have to try the no brine style soon!
I appreciate the comment! ✌😎👍
If you try it please let me know what you think. Thanks!
Phenomenal cook. You have one of the best food channels on You Tube
Wow, thanks Joe! ✌😎👍
The fact that you decided to leave out some easy steps in order to simulate what the average Joe has was very admirable and immediately earned my sub when you said it. Nice work man!
Welcome to my channel, Elliot. I truly appreciate the acknowledgement! 😊👍
If you have any questions feel free to ask brother!
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I did this recipe today and the family loves it! Thanks for the video!
That’s freaking awesome!
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Glad to have helped!
i did this last year it was great! i will do it again this year due to popular request. thanks for this video! the demo how to carve pre cook and after is fantastic!
Thanks for the great comment!! 😎👍
Great demonstration of how to set up the Weber Kettle for indirect grilling.
Thanks for watching! I'm glad you enjoyed the content. ✌😎👍
Great cook. You made it look effortless! I was thinking of spatchcocking our turkey this year as well...although I like the full turkey presentation, it just cooks so much faster when it’s butterflied.
Great tip on using a meat cleaver and removing breast bone as well.
Hope you and the family have a great thanksgiving bro.
Thanks for watching SJ! Was a super fun cook! I'll be deep frying a 14lb turkey and smoking a 20lb one on the WSM on Thursday for the fam.
Gonna be fun!
You and your family have a safe Thanksgiving!
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Thank you so much. I’m not really someone who has the time or patience to brine. Followed this really closely. It came out amazing! Keep up the good work.
So glad you liked it!! 😎👍
Thanks for keeping it simple. And love the tip on completely removing the breast bone!
I’m glad you liked that, Richard!
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Yooo Im doing my first smoked turkey this year thank you so much for this
Hellz yeah! 😎👍
Please let me know how it turns out!!!!
Okay man, I've had great success with spatchcocked turkey in the oven. Now for the Weber! I'm stoked. Thanks so much for showing me how to do it.
You got it brother! 😎👍
It’s freakin easy-peazy!
Love your backyard full of Weber products 👍🏽 I got a smoker and kettle, looking to get a small Joe for quick dinners
Thanks brother! A Jumbo Joe would be perfect! 😎👌
Wow this looks amazing. I'm gonna try this
So easy Earl! No need for brines or injections!
Delicious every time!
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Oh man just tried this recipe with a 10 pound turkey and the results were amazing. The chili powder gives it that nice little kick. The family loved it!! Happy thanksgiving to you
I’m so glad I could be apart of your Thanks Giving! 😎👍
Great tip on removing the wood. No one else ever talks about that.
Yup, sometimes you can experience an acrid, over smoked taste. Good idea to know when it's enough. Thanks for watching Leo. ✌😎👍
Man that Turkey looks amazing with no brine! I"ve always done at least a dry brine. We're not doing a whole turkey this year but I've done a couple on the channel so I know how juicy that bird is. And of course any man who owns a Copper Kettle is a fine, upstanding member of society. Great video man!
Game recognizes game!!!! 😎👍
I'll be cooking this this weekend. Great job and hello from HOUSTON!
Hi Jamie 👋😎
Thank you for the comment! Please be sure to tell me how it comes out!!
Great to feel the love coming from H-Town! ❤🤘
@@madswinebbq - DUDE…. It turned out GREAT!!! I will be doing this from now on at Thanksgiving Day!
I'm freakn stoked!🤘😎👍
Awesome when things turn out as planned!!
Thank you for showing
No problem, Henry!
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Wow! Thanks for this great video. I can’t wait to try this technique.
What is your spice mix?
Thanks for the comment!
I used salt, pepper, granulated garlic and chili powder.
1 cup Kosher salt
1 cup Coarse black pepper
1/4 cup Granulated garlic
1/8 cup Chili powder
Adjust accordingly
Awesome video, I’m smoking a turkey today for the family and I’m going to follow your lead. I sold my pellet smoker about a year ago and started to use my 22” Weber for smoking and grilling. I’m really enjoying it, it’s more fun and the flavor is so much better, then the pellet smoker. I feel like I’m actually smoking the meat, not a set it and forget it that you get from a pellet smoker, it’s much more satisfying. Thanks for the pointers,
Man you’re the reason why I made my channel! Please let me know how that bird turned out!
Much respect 🫡
Thank you so much for this video! My broiler element has gone out, right before Thanksgiving! I plan on cooking a ten-pound turkey on my stimulus money Weber basic 22" grill (lol-- you can see where my priorities are!) tomorrow! Now, I know this old lady can have a good Thanksgiving with this recipe!
That’s gonna be easy money!!!!
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Please let me know how it turns out!!
Knew this channel was legit when the camera zoomed out to the two smokey mountains and the smokey joe. Great vid man!
😆 👍
Glad you liked that!
That’s a nice cook!!!
Thanks DB! Thank you for watching!
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Looks great
Thanks for watching!
That's one hell of a setup you have in your yard there...
Thanks 😜
Great video! One of the best…did you baste the turkey at anytime during the cook?
Thanks Daniel! 😎👍
No, I didn’t baste at all. No need my friend!
Awesome lookin Bird!
Thanks Tom! ✌😎👍
This will be my first try doing one like this. I was looking for a simple way since I only have a hand built charcoal grill .Thank you so much. I will let you know how it turns out.
I LOVE Dave's bread!!!!
I can’t wait to hear how it turns out!!!! 😎👍
Thank you for watching!
@@madswinebbq Greetings! It came out real good!
The only snag was I used the huge pit and it took a little longer to cook.
Basically ended up smoking it for about 3,1/2 hours and 20 min finished in the oven.
It was only 10#. I must have had it too far from the heat. It looked and tasted great though. Thanks again for the video!
I'll be doing another one for sure!
@@atticusfinch4687 I’m glad the results were good! 😎👍 What kind of pit were you using?
@@madswinebbq I was using a home made 55 gallon drum pit. I had it on the opposite side of the coals. I used 3/4 of the bag to start with some pecan chunks mixed in.
Holy! 😳
Those a big variables! Glad it turned out good!!!
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Awesome video
Thanks for watching!😎👍
Please consider subscribing.
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Beautiful.
I can't wait to do the Same!
It’s incredibly juicy!
Dear Mr. Swine,
I plan on doing a turkey like this next weekend. Have smoked many not spatchcocked over the years via indirect with two offset Weber baskets. So, Saturday night, in a "practice run," I did a chicken following your plan and it was the BOMB. Looking forward to replicating this with a turkey!
Mad Swime Rules. Eaters Drool!
I’m so happy that worked out for you! 😎👍
You’re gonna love the turkey. Please keep me updated. I love hearing this kind of feedback!!
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I will attempt the exact same cook this Christmas. Hoping it's not too cold to fire up the Weber.
It’s never too cold brother!!! Let me know how it turns out!!
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Looks amazing, i will try this for christmas, which wood did you use for smoking or which other types of wood you recommend? ( sorry english is not my first language and did not get the name from the video)
Thanks for watching Jorge!!
I love pecan, hickory, red oak and cherry. I love to use pecan with cherry or hickory with cherry.
@@madswinebbq thank you i will try it
I'm an old guy who learned to cook late in life so I don't have any natural skills at all. . . However, I followed your advice and DANG THAT WAS GOOD! Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Simple, easy, and perfect. Gorgeous bird and yummy at the same time. I subscribed and am sending your video to everyone I know.
Man, I’m happy to have helped! 😎👍 That’s exactly why I do this!
@@madswinebbq I took a picture. Wanna see it? You'd be proud of your disciple. Just let me know where to send it.
Absolutely Tom! You can find my email in my ABOUT on my channel.
@@madswinebbq Will do. . .
@@madswinebbq Done
Loved the video brother! Got 1 question, was the skin crispy?
Then skin wasn’t rubbery but it wasn’t crispy crunchy. It was good though. However if you transfer the bird to your broiler for 5 minutes I think that’ll crisp up that skin something nice!
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@@madswinebbq
Awesome, thank you so much😁
Thanks for watching. 😎👍
Outstanding cook! How did you get the temperature to stabilize at 350?
I believe I had the bottom vent all the way open and I adjusted the temp with the top vent. Thanks to the BlueDot by Thermoworks it was super simple! 👌
Yes! now my husband won't make an issue when I butterfly turkey. Love the use of "man" tools and gloves. He'll think he's working on a project. 😊 Can't wait to try this recipe and method.
That’s funny! 😂👍
They have a chainsaw slicer he can use to carve the turkey!
Cats serious about grilling..You had me with the gloves after watching the Indian street food channel 😂
Glad you liked it!
That's an awesome bird! Gonna do my Christmas Turkey just like that. Would you mind telling me what your vent settings were when your kettle settled in at ~325* ??
Hi Charles,
Bottom vent was wide open and top was half closed. Let me know how it comes out!
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@@madswinebbq I will. How much cook-time do you estimate was left when you pulled the bird? I need another hour @ 350 for smoked Mac n Cheese. Did you let the turkey rest at all?
@@charleshowse3942 Yes, the turkey rested for approximately 20 minutes and with half the charcoal left you'll have more than enough fuel for that Mac and Cheese!
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@@madswinebbq Our turkey was amazing!! Moist and Flavorful. Great skin! We had the smoked Mac n Cheese and a Classic Green Bean casserole. This one goes in my recipe database!! :)
@@charleshowse3942 Man, that sounds awesome!! 😁👍
Very nice bro
Thanks for watching!
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Nice
Thanks for watching, Ronnie! 😎👍
I’ve never seen anyone pull out the breast bone like that. That is genius. Definitely going to try that .
Thanks for the comment, Jim! 😎👍
Makes removing the breast easier so you could cut against the grain.
Thanks for watching.
Just found video and trying today. How many charcoal pieces did you use, and how long did you let them burn before adding the meat? I don't have a thermometer on the grill to track the heat.
Not sure how many briquettes to light but just pour out a bunch on one side of the grill and wad up a paper towel saturated in cooking oil and light it. Allow 15 minutes for the coals to catch properly, they should be white on the lit end. Add the turkey opposite of the coals and make sure you position the vent above the turkey so the heat can travel over the bird. Close your bottom vent half way and also your top vent half way. Check on it after 1 hour. You need a meat thermometer. Even though poultry is safe to eat at 165 Fahrenheit you want to remove the bird once it reaches 160 degrees in the breast. Leave it on the counter for 15 minutes before serving.
@@madswinebbq followed directions and the bird turned out perfect. I knew it was good after my wife told me that my daughter said, "mommy make sure Daddy makes this for Christmas, it was good..." Easy to follow instructions... Thanks...
@@robertwilliams864 thanks for making my day! 😁
It’s literally a bulletproof method without all that brining and injecting. More time spent with the family!
Happy Holidays.
What size Turkey was that. Love you can cook a whole Turkey on a 22
That was a 14.5 lb bird. Great results on a kettle, every time! 😎👍
how do you have your lower part of the performer set open med. or closed
Hi Ronnie.
The vent on the bottom is wide open! 😎👍
thanks @@madswinebbq
"Juicy as hell..." 😁I should memorize it...
🤣👍
Thanks for watching!
Why not have a drip pan to use to make some gravy?
That’s definitely an option but it’s easier to use all the trimmings and make your gravy on the stove top while your bird is cooking. For me at least.
I have 26lb turkey can I still spatchcock it? How long per pound would you say?
Absolutely!!!
Not sure how long it’ll take but it will definitely be quicker than leaving it traditional.
Dude I never saw anyone take out the breast bone (santa's sled) like that! Nice work
I’m glad you liked that!
😎👍
Thanks for watching!
Question, don’t you have to cook the legs and thighs longer than the breast?
Great Question!!
So you would definitely want to cook the legs longer if they didn’t reach their target temps when the breast was done. Breast is perfect and juicy at 165F and legs/thighs/dark meat is best at 175F/195F. Dark meat is more forgiving due the fat content.
In my setup the breast and legs were at their target temps together.
So Turky does not get flipped over on the grill?
Great question!
Nope, the turkey will cook in that one position.
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@@madswinebbq thanks
How long did this take total? And if I do a chicken should I shoot for an inside temp of 160 aswell?
Total cook time was 2 hrs 45 mins.
Yes you can shoot for 160F at the breast’s for chicken as long as you let the bird rest for at least 15 minutes. Also make sure the leg/thighs finish around 175F and up. When you rest the chicken the temp should also rise another 5/10 degrees.
You always want the legs/thighs done higher then the breast because there’s a layer of slimy fat that doesn’t melt away until it reaches above 175 degrees. Both chicken/turkey.
@@madswinebbq i can't thank you enough for the info, I'm doing a turkey on the kettle this Saturday, thank you very much!!
Abt what was total smoke time on this?
2.5 hours
How done was the leg and thighs. When I get the breast to 165 the thighs aren't done. Did you put the thighs back in the Kettle?
That’s exactly why I positioned the legs and thighs towards the heat. They were a perfect 180*F/185*F.
Thanks for watching, Tony. 😎👍
Man a turkey was juicy mmmmmmmmm🦃🦃🦃🦃🦃
Yup, and so easy! Thank you for watching!
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6:38-6:39
How long did this cook take?
2 hours 45 minutes then rested for 15 minutes.
Hope you liked the results and thank you for watching!
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I like this simple method. All other videos have injecting, brine and all that is too much work imo.
In my opinion as well!!! 😆
If you were running low on coal would it be fine to add more to keep it going. Great Turkey
Is light a lil on the side and add it that way.
Did you add additional charcoal?
Not all all. If you go to 6:21 you can see that there was 1/3 of charcoal that wasn't used. Crazy huh! 😎👍
What was the total cook time?
@@alexcruz943 2.5 hours
Link to that SPG CHILI POWDER PLEASE
Hi Rodney. ✌😎
SPG & Chili Powder is homemade.
Here's the measurements.
Kosher salt/ 1 cup
Coarse black pepper/ 1 cup (heaping)
Granulated garlic/ 1/3 cup
Chili Powder/ 1/3 cup
Chili Powder can be any of your choosing. If it's too hot you can cut it with paprika.
Always shake before using!
@@madswinebbq made this on Thanksgiving was a HIT! Turkey 🦃 was gone in 30mins 15lbs thank you following for sure 💯💥🔥👌
Congrats, Rodney! 😁👍
Nothing like a carcass to confirm that everyone liked the bird! Superstar status!
I think butterball turkeys come slightly brined.
Yeah this particular turkey has a 4% solution. I was referring to brining on top of that. ✌😎
I am still waiting for the line to come up in a movie, good guy to bad guy, "I'm going to saptchcodk you sucker!"
Nice cleaver, will have to look it up. Most I have seen are too long.
I won't use cherry for any cooking. Cherry has small amounts of cyanide in it. While not enough to bother most people, it will bother some.
Thanks for watching! 😎👍
How big was the turkey?
14.52 lbs
Thanks for watching!
@@madswinebbq thanks! I wasn’t sure how big of a bird could fit on the 22”. My wife was shooting for a 14 lbs bird. I was thinking about cooking the breasts on one grill, and the dark meat on the other, but if a 14lbs bird fits, I may just cook it together spatchcock style.
I say go for it!! 😎👍
I can’t believe u didn’t brine or inject that bird... looks juicy af. Makes me wonder if brining is even necessary lol
I know the turkey already has a solution from the package but I swear I never waste my time with brines/injections.
WHat is SPG?
Salt, Pepper and Granulated Garlic
@@madswinebbq Is that something you just blend yourself? And if so, any specific ratio? Or do you just keep mixing until you hear the voice of your ancestors say "that's enough child" like I do?
@@Sr_vANT 😆 Ancestors!!
So typically it’s
1 cup Salt
1 cup Pepper
1/4 Garlic
However depending on your preference you’d tweak it to your liking. I’ve found that instead of the 1:1 Salt Pepper ratio that I prefer it 40% salt and 60% pepper.
@@madswinebbq Thank you kindly!
Once you’ve created your perfect mix of SPG, which would be classified as your all purpose, then you can make another batch and start adding other spices to it. I love adding Chile Powder. The skies the limit!
SPG??????
Salt, pepper and garlic.
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How long does it take to smoke?
Approximately 2.5 hrs