Turkey on the Pit Boss 1150 Thanksgiving 2021

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Happy Thanksgiving everyone! Today we made our first turkey for youtube on the Pit Boss 1150 Pro Series.
Temperature on smoker 300 degrees throughout the cook. Internal temperature on the breast 160* and thigh 171*
Rub:
2 Packets of Goya Azafran
1Tbs Garlic Powder
1.5Tbs Knorr Chicken and Tomato Bouyon
1Tbs Knorr Chicken Bouyon
1/2tsp Crushed black pepper
1/2tsp Salt
Injection:
1 stick of salted butter
1Tbs Lawrys Seasoned Salt
Brine:
Kosmos Q Turkey Brine - amzn.to/3oazzZz
Slicing Knife:
Dalstrong Butcher Breaking Cimitar 12" Knife - amzn.to/3kex6fB

Опубликовано:

7 ноя 2021

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Комментарии : 62

@brianflora3451 Год назад

First of all I want to thank you for your help from the channel, this was my first attempt at a turkey, I followed most of your video with minor changes and the best turkey all my friends and family has ever had. THANK YOU

@ElSenorBbq Год назад

Outstanding!! Glad to hear it!

@3SevenFishing Год назад

thats one juicy bird!! cant go wrong with the Kosmos seasoning either!!

@KSANCHEZ072278 2 года назад

Just finished brining my Turkey 🦃 I’ll be following your method tomorrow morning. 👍🏼

@ElSenorBbq 2 года назад

Outstanding! When I brined my first turkey ever, it was legit a game changer. Best thing I ever did was take out the turkey at the 158-160* mark because it continues to cook and depending on the size of the bird, it might still cook up to 173* just by resting it so 158-160 is money.

@mlc7497 2 года назад

Nice patio!

@Drewcooks24 2 года назад

I'm definitely going to have to try this recipe it looks amazing

@ElSenorBbq 2 года назад

It's very very good. Last year is when I tried out that pam trick since butter softens up the skin quite a bit. From my understanding, butter is mostly water with fat so using pam makes it crispy and gives it a very good gold/bronze color.

@Drewcooks24 2 года назад

@@ElSenorBbq I was wondering if the spray duck fat will do the same thing?

@ElSenorBbq 2 года назад

I have not tried it but it certainly wouldn't hurt to do it. Plus, I've heard it provides a ton of flavor as well so that would be a good thing to try.

@Trumpetmaster77 2 года назад

Good job on that Turkey bro!

@ElSenorBbq 2 года назад

Thanks my man!

@randyr6610 2 года назад

Looks awesome hope my turkey comes out like yours I got a classic 700.

@ElSenorBbq 2 года назад

It certainly will! Maybe even better!

@sirwilliam7988 2 года назад

@L&L Ranch BBQ, what pellets are you smoking your bird with? I’m having a hard time finding Pecan pellets. I love to smoke with pecan on the old wood burner. Haven’t tried them yet in the PB. I’m just up the road from you my friend in Sealy Tx. You did a great job on your Turkey. Love your videos.

@ElSenorBbq 2 года назад

Thank you sir! Looks like you are a bit aways! We are about 6 hours south from you haha. I used Lumberjack oak and royal oak 100% charcoal pellets. I just uploaded a video comparing Knotty Wood Almond pellets vs Lumberjack Oak pellets. Check it out if possible! I'll be doing a pellet comparison series. I have a stick burner myself too so I have a really good sense on what to base them off to.

@TheDrunkenBBQ 2 года назад

That bird worked out really well. Awesome 🎉👍

@ElSenorBbq 2 года назад

Thank you!! I hope you enjoyed the video! Certainly appreciate it alot!

@TheDrunkenBBQ 2 года назад

@@ElSenorBbq for sure i liked the video. I never attempted a turkey, but it looks like I should. And from watching videos i pick up things to incorporate into my channel. For ever learning i call this. Thanks for posting this video 👍

@ElSenorBbq 2 года назад

I just subbed to your channel and looking forward to that video!

@bertquinn9717 2 года назад

I used Duck fat as my binder. It helps the bird stay moist. I was able to find it a Ace Hardware in their BBQ dept. Used it on pork too. That bird looks delicious.

@ElSenorBbq 2 года назад

I may have to try that on this years thanksgiving! Thank you for the tip!

@davidpeters2342 2 года назад

Is the 1150 double wall insulated? I've heard single wall might not be good for cold weather where I live

@ElSenorBbq 2 года назад

It's not but we haven't had an issue when we were in the 20s before and after the freeze. I have a torture test video of the 1150 be sure to check it out!

@robertnevarez7599 Год назад

You mentioned not to put the turkey by the smoke stack, is that because the flame is on the far right? I have the PitBoss 1100 and the flame is right in the middle.

@ElSenorBbq Год назад

No not because of that. But because if you watch some of my other videos, from left to right you have about a 75* difference in temperature. If you put anything to the stack side, that part will cook alot faster. This is the reason why I suggest putting the thighs towards the stack and put the point of the brisket towards that side as well. Anything stack side will cook ALOT faster. Hope this helps!

@scottgaskin8574 2 года назад

Nice turkey, do you ever put a little pan or etc inside the pit with some liquid, like apple juice etc.to add moisture to the meat.

@ElSenorBbq 2 года назад

I have not done this, however, when I do baste with butter, I leave the butter there so that it can mix with the drippings for fantastic gravy!

@scottgaskin8574 2 года назад

@@ElSenorBbq ok 👍

@KillerMillerQue 2 года назад

Great looking bird bro! How long did you smoke it on the rack before putting it in the pan?

@ElSenorBbq 2 года назад

I believe it was a full hour or so. I put it on the rack before the pan so that the bottom portion of the turkey gets some smoke and color instead of it just being pale.

@KillerMillerQue 2 года назад

That's exactly what I was thinking.. then I got the pan to catch the majority of the juices once it really gets cooking. Bt time to drop mine in this brine!

@ElSenorBbq 2 года назад

@@KillerMillerQue Outstanding!! Enjoy!

@Jordanfiend361 2 года назад

Nice bro. I didn’t get to see What temp did you cook at??

@ElSenorBbq 2 года назад

I mentioned it in the end and in the description but it was 300* throughout the cook for around 3 hours until the internal temp for the breast was 160* and thigh in the 170s. Cheers!

@ElSenorBbq 2 года назад

Almost forgot, it's also mentioned at the 3:21 mark. I knew I mentioned it before! Haha!

@trevorcooley430 2 года назад

You may want to show the temp settings on 1150 PS through out the video to show probe temp and what temp you were cooking at

@ElSenorBbq 2 года назад

I've been keeping track of what people see and don't see through the video analytics and most people skip the part where I show the temps and internal temp so I just say it outloud and provide it in the description as well.

@jfrancisut 2 года назад

Where are you located in Texas? I'm in San Antonio.

@ElSenorBbq 2 года назад

San Antonio is 4 hours north of us my man. I'm in deep south texas in the RGV.

@bernardbuskey8374 2 года назад

Did i miss what temp you were cooking and far how long?

@ElSenorBbq 2 года назад

It's towards the beginning but 300* throughout the cook until you get to 155-160* and it'll continue to cook until 165-170*. If you cook and pull it out at 165, it may cook over to 175-180 and dry it out. In this cook it took about 3 hours and some change but go off of internal temperature.

@scottgaskin8574 2 года назад

Man I think I missed the temp setting, what temp are u doing, I'm getting ready now thanks buddy

@ElSenorBbq 2 года назад

Hey I apologize for the delay but it was 300* throughout. You can crank it up towards the end to 350 to get it a bit more crisp if it hasn't already.

@scottgaskin8574 2 года назад

@@ElSenorBbq no problem buddy that's what I done on the temp ,good stuff. HAPPY THANKSGIVING TO YOU AND YOUR FAMILY

@juanabernathy5371 2 года назад

I'm going to try this. Im doing a turkey as well for the first time on my 1150. I got a 22 pound turkey. Any tips ? Thanks in advance 👊🏽

@ElSenorBbq 2 года назад

I got another 22lb bird myself I just took out the brine. Did the same thing as on this video. Only difference is I'm Seasoning it now and putting in the fridge to dry the skin out some more. It's not 100% needed but since I have the time until the bird goes in tomorrow, it doesn't hurt.

@juanabernathy5371 2 года назад

@@ElSenorBbq what temp you recommend on a bird this size and how long would the cook be? We are having our Thanksgiving meal at 11 am.

@ElSenorBbq 2 года назад

@@juanabernathy5371 For the 22lb bird we are doing today we are sticking to 300* but might finish it off at 350 to get the skin nice and crispy. I don't think it needs it with the pam making it crispy as it is but it's a bigger bird so I'll just use it.

@juanabernathy5371 2 года назад

@@ElSenorBbq thanks brother 👊🏽 happy Thanksgiving 🍻

@ElSenorBbq 2 года назад

@@juanabernathy5371 Likewise my man!

@grahtz 2 года назад

nice awning man! No more Rain cooks!

@ElSenorBbq 2 года назад

Lmao, exactly! No more torture testing the smokers!

@strikegoldshave 2 года назад

Do you inject only on one side?

@ElSenorBbq 2 года назад

Both and the thighs as well! I just had to edit everything so as to not make the video incredibly long. Before cutting the video up, it was well over 32 minutes :o

@MrVeteranVlogs 2 года назад

Another Great Video Brother and I just did some jerk chicken on my Pit Boss 1150

@ElSenorBbq 2 года назад

Outstanding!! The 1150 sure is something special! I'll be doing a 1 year review soon and show how well some of the parts I've put it through have stood up to many long smokes. It's an amazing machine!

@MrVeteranVlogs 2 года назад

@@ElSenorBbq Yes Sir it is. Keep up the Great videos

@DjKamiKaze09 8 месяцев назад

What was the total cook time 2 or 3 hours?

@ElSenorBbq 8 месяцев назад

I don't really go off of time but rather temperature which is important. You can go 3 hours and be overcooked and really dry or 3 hours at a low temp and it would still be raw.