Texas Style Smoked Turkey | Weber Kettle

[@WilsonsBBQ]

Get 25% OFF all ChefsTemp products on the ChefsTemp website using code: WILSON25

[@foodonfire3662]

Can't understand why you don't have more subscribers. You are doing everything right; topics, pace, instruction, filming and personality. Thanks and keep at it. (from USA)

[@Jordan-sy7my]

He has more subs than LeRoy & Lewis! Like 135% of them lol!

[@WilsonsBBQ]

Appreciate that a lot! Thank you for watching!

[@GavM]

Subs will steadily rise if he keeps doing what he’s doing. All good!

[@scmmss]

Tried this at the weekend, best turkey ever and really simple to do.

[@robertthompson176]

You are probably the best UK bbq channel and you have inspired me to try things I have long wanted to give a go.

[@anthonylaney1062]

Dude that was an incredible looking turkey. Restaurant worthy my friend

[@Lozart]

I love smoked turkey! I usually do mine in the ProQ but maybe I'll give the kettle a go and see what the difference is!

[@jasonflynnpp144]

Found you through chuds bbq channel. Great video. Turkey looks awesome.

[@jamesgalbraith5011]

Finally, I might be convinced to cook turkey for Christmas now. 👍🏻

[@harrythehorsebbq]

Love the Weber kettle vids! I just picked up an old Webber to restore. Try adding some honey to the smoked turkey breast during the wrap. Comes out insanely good! 🤙🏻🍻

[@connorthody9651]

Looking good mate! Enjoying these kettle video's!

[@Mike_Phoutrides1611]

That looks really really good. Trying this soon!

[@sukendo]

This is the same set up I am currently using. When you get the time could you kindly do some more videos and cooks with this setup, similar to chuds weber kettle series. It would be greatly appreciated. Turkey looks amazing. Will definitely be giving this a try once the weather improves.

[@GHOLT81]

Thanks for this -great vid. Would you hold this in a warmer for as long as you need to or do you limit the holding time? Thanks again.

[@BrandonMorris88]

I’m going to be barbecuing for 30+ people in a few weeks and plan to use the kettle for the turkey because of this video. Awesome work.

[@aaronfriesen7557]

Love your channel. Keep up the great work dude

[@adamjessup293]

Hi from NZ! Love your work!

[@chrissnowden7078]

Been binging through your videos since discovering you recently. Hopped out and managed to finally get a turkey breast this morning. Currently brining. BUT… you talk about your warmer quite a bit… what temp do you sit it at?

[@mikebowerstv]

They may kick me out of Texas for saying this but I love smoked turkey way more than brisket and this one looked beautiful! Great cook!!

[@ffwoozy49]

Love all your content Dave! Keep it coming

[@drobbow]

Love your vids! Can you recommend places to visit in Texas for good BBQ?

[@javmir8069]

Great video. If I only have a Kamado Joe, shall o just dial in the temp and let it crack on? Do I need to add in water somehow or will it be ok?

[@stevenstove6222]

Awesome ive not seen many turkey videos. and i definetly need to try a wet brine brilliant video

[@WilsonsBBQ]

Awesome. Let me know how it turns out!

[@kdranchaz3240]

Fantastic job Mate! WOW! 🦃 🔥

[@Swans_And_Ducks]

Can you link your tub and stainless trays you use? Thanks.

[@5thwheelBBQ]

Nice cook looks delicious Great job 👍👍👍

[@adamgaunt6684]

I still havent tried this aftet seeing it on one of your previous videos! Looks awesome and love a weber kettle. Intruiged on the offset status. Whens a new beast arriving?

[@lancegentle6430]

What size kettle is that? I've got an 18 inch on our back porch for quicker cooks. I loved your visit with Brad!!

[@damoose1829]

Thank You Dave. That is some Delicious Looking Turkey! Awesome cook on the Weber. Will be trying to this make this very soon. Thank you for sharing.😛😛✌✌

[@James-ot1og]

Great vid as always. What temp do you set your warner for holding meat?

[@WilsonsBBQ]

Around 145/150!

[@rickbrick07]

Looks easy; Well Done!

[@steverobbins9080]

Great video, learnt something new, didn’t know turkey was safe at 150f, is that the same for chicken in the UK?

[@WilsonsBBQ]

Its safe at 150 if it’s been at 150 for 4 minutes. And yeah, all poultry! With the exception of minced poultry (like turkey mince)

[@mattstraight8179]

Solid cook, smoke and the birds ain’t just for chicken-str8

[@SeanByrne-vo1kf]

So I am going to try this never done it before, I am going to follow your metthod, can I just check my brine time as I used to brine 1 hour per 500g, 5 hour for 2.5kg. But you went 24 hours and it looked great, what should I be doing

[@juanfabulous]

More great content. Can the turkey be kept in a cooler for a few hours?

[@benjaminanderson8693]

So glad i found your channel through Chudds, can i ask what warmer you use to hold your meat mate?

[@robrob1451]

I need to know this too :)

[@benjaminanderson8693]

@@robrob1451 check out his video about the BBQ collection during COVID. It has the model etc on there. Good vid too!

[@WilsonsBBQ]

Sorry both. It’s an arisco BQ0

[@dextergivens7441]

Great looking Turkey. Have you ever tried Ham brined Turkey breast? It's definitely worth trying 👌🏼

[@Dan-pp8oy]

Good video…didn’t know about the 150 thing. I know there’s carryover temp, did you temp it after an hour? I’ve done the salt water brine too, it’s the only way I’ll prep a turkey again. Have you tried pickle juice as a brine? It’s good; it’s like eating at Chick Fil A.

[@timothyswatzell221]

Looks so great. Can’t wait to try it myself and agree 150 and rest. Just can’t find it where I am. Be safe

[@OrdinaryToad]

On a different note, how do you find the masterbuilt gravity series? I haven’t got the time for an offset and was wondering if these are a good option

[@loganc1839]

Do you still sell bbq from your home? I’ve stumbled upon those videos from 2020-21 and they were really interesting.

[@grantwells9394]

Hi mate. Love your channel, always cooking good food. I’ve recently moved to the uk from Australia and I’m struggling to find good thick foil at a reasonable price. Just wounding if you can point in the right direction. Cheers mate. Keep on smoking 👍

[@alanbell1585]

Amazon ... Kirkland Signature Food Service Foil Heavy Duty Aluminium 45cmx100m 2kg

[@grantwells9394]

Perfect. Cheers mate 👍

[@timbuchholtz3904]

Fantastic looking bird! Wish I could find the large turkey breast locally.

[@beechermeats9797]

For the algorithms bay bay!!!

[@JAFPublius]

When refering to holding the temperature at 65c (or whatever temperature the article says), does that mean it has to stay at exactly that temp? Or can it increase from there IE as long as it stays at 65c or higher for x minutes?

[@WilsonsBBQ]

That’s just the minimum temperature

[@JAFPublius]

@@WilsonsBBQ thanks so much.

[@MultiSkuz]

Nice one Dave! i have been after the Spin grate for ages! Got a coupla rubs too! =)

[@MultiSkuz]

And very yes on trying the turkey soon!!!

[@24kachina]

Fantasticy! But whoa, WTF, no Chud charcoal chimney? Rookie move!

[@GM-vy1wy]

Man, I forgot how pretty the SNS is when it's shiny and new. Now, mine looks like something from a picasso painting.

[@notacluebbq2500]

I'll betcha got a lotta friends! 🙂

[@blademansw]

Where did you get the container you used for brining? I do a lot of rotisserie chicken (wife likes it), and that looks an ideal size for a whole chicken. Tired of leaky ziploc bags lol

[@WilsonsBBQ]

It’s a Cambro food container. You’ll definitely find it by googling the name.

[@blademansw]

@@WilsonsBBQ Marvellous, thank you. Found it on the Bezos Emporium of tat... however its cheap as chips at Nisbets and I need to pay them a visit again soon. Via Costco of course ;-)

[@SmokeyDaysBBQ]

If younwent doing a wet brine could you inject it with the solution i dont have that mich fridge space

[@DentalBeaker]

Looks great! But crystal is like the mildest hot sauce haha

[@rbewhe1222]

Got some good turkey breast recently from Campbells Meats online in the UK. Great size

[@turkeyphant]

Why not equilibrium brine?

[@manalicream]

I see a niche grinder. What's your coffee setup?

[@WilsonsBBQ]

Pretty basic tbh, other than the niche! I use the sage bambino for espresso. But pretty much daily for the last 10 years I’m having v60. These days I’m using fast filters. As the niche, even at its coarsest, has too many fines for hario papers. I plan to get the fellow ode 2 for v60 at some point and use the niche for espresso.

[@manalicream]

@@WilsonsBBQ nice one. I have the fellow ode 1 and a moccamaster. Need to upgrade to the v2 burrs!

[@slideoff1]

Yummy!

[@jenniferturner23]

Where does everyone get turkey breast in the states?

[@DudesBrews]

Got a couple of smaller turkey breasts I took off a crown sitting in some brine as we speak after following your previous videos! Looking forward to seeing how they come out, hot sauce is on standby!

[@Baron-Ortega]

Mmmm more butter more better

[@thomasyoung5452]

Well then, looks like I’m busting out the kettle grill. In US we’re told to cook white meat to 160 F. I started pulling the Thanksgiving turkey breast at 145-150 F and it’s made all the difference.

[@cwestwater]

My Slow N Sear basically never leaves my kettle since I got it.

[@WilsonsBBQ]

I don’t think it will ever leave mine either

[@Goodwithwood69]

Fahrenheit? FFS!

[@WilsonsBBQ]

Yes sir! Glad you enjoyed!

[@alexfranklin2285]

more than 3 points in the breast that show bright red blood, this is undercooked to say the lease.

[@WilsonsBBQ]

🤣