Texas BBQ Style Smoked Turkey…In Texas!

Byamazingfoodstv



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Edited by and featuring Bradley Robinson @ChudsBbq

Stuff I use and where to buy it

Al Frugoni Grilling Salt –

Nitrile gloves

Thin glove liners –

Thermometers – ChefsTemp Final Touch X10 –

Diamond crystal kosher salt –

Black pepper –

Garlic powder –

Cotton gloves –

Stainless steel pans (Gastronorm pans) –

Filming equipment

Camera –

Microphone –

source

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39 Comments

  15. Play video is always. I asked the same question about pre-brined meats. I’m glad you did a video on it. I too treat it just like it’s not already in a bath of salt. I do not fry again though. I hope you’re doing well and enjoy your time in Texas.

  23. I love how I just smoked a turkey breast this past weekend on my Weber kettle (for 🇨🇦 Thanksgiving) using techniques learned from watching both of your videos and now here are the two of you smoking one yourselves. Cheers to you both.

  24. That looked great Dave. Will try your tip on pulling it at 150F, as I've been going to 160F and it's on the dry side. Turkey was probably the biggest surprise( in a good way ) of my trip to Austin. While at Franklin's I decided to get a couple of slices with my tray. It was amazing!

  28. You don't have to brine a turkey if you use chef Jaque Pepins ballotine/galantine deboning process. It is absolutely amazing and every piece of the bird stays moist. Plus it's no waste. You can use the technique on any bird even quail lol.

  34. Whatever you do, don’t buy Butterball boneless breasts. I’ve tried three times and every the butchery was so bad they were unusable. It’s like a bunch of trim pieces stuffed into a net to make it look like a whole breast.

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