British BBQ Society Forums

I've just cooked the Xmas turkey, a little in advance, but it wouldn't fit in the freezer

All vents open on the WSM and the temp never got past 300f. The whole bird took about 3.5 hours I think. Didn't brine. but did inject with a mix of stock & butter the night before. Also used a little poultry ...

Planning to do mine on Christmas eve, just to make sure I don't get caught out. Won't bother with brining, but will be injecting with butter & stock mix.

Did a trial run a few weeks ago on an Aldi tiurkey & it was lovely.

Now that's a knife!

Looks great

I recently cooked a small turkey as practise for xmas. Lidls had a deal on 3kg turkeys for about £9.00.

Didn't brine, but injected with a butter, water and spices mix and left in the fridge overnight to marinade. Then used a light dusting of my ususal poultry rub on the outside and into the WSM ...

I should be able to smell that lot from here

Smoked a "practise" small turkey this morning. No Heatermeter this time, just used lumpwood and let the WSM go with all vents fully open.

Just about to carve

Whatever it was that you ate, drank or inhaled - I WANT SOME

Looking forward to hearing how this turns out - fingers crossed

I followed the Guardian link recipe exactly.

A couple of observations:

Far too much liquid for my 2 kg brisket, so next time will reduce qty to 2 litres.
Way too salty on first tasting, will soak for 24 hours in fresh water after curing next time.

It was still very nice Pastrami & going to have ...

Some pastrami pics:
https://dl.dropboxusercontent.com/u/728 ... G_0919.JPG
https://dl.dropboxusercontent.com/u/728 ... G_0922.JPG
https://dl.dropboxusercontent.com/u/728 ... 5B1%5D.JPG

Have fun

Have a look here - simple guide to Pastrami:

http://www.theguardian.com/lifeandstyle ... e-pastrami

Worked for me