Turkey Throw-Down with Kingsford Hickory Pellets on the Rec Tec 700 - The Butter Bird Battle!!

[@ogevalens]

They look delicious please keep doing videos. Love your videos.

[@Searedandsmoked]

thanks omar! I will keep cranking em out when I have time... thanks for watching!

[@peytonforeman6288]

Love the content. I just received a RT 700 for a graduation gift and you’re teaching me how to use it!

[@Searedandsmoked]

that is an awesome graduation gift! congratulations! and thanks for watching!

[@gordonretherford5451]

Smoked turkey is the king!

[@Feledwards]

Love your grill stand

[@Searedandsmoked]

thanks! there are plans at searedandsmoked.com if you ever want to build your own... shameless plug : )

[@steveknight9331]

BTW, you’re the first and only (so far) KZbin subscription for me. Excellent job!

[@Searedandsmoked]

well, thanks for joining our crew... I appreciate you watching!

[@boxeehtpc1]

They both looked delicious. Thanks for the videos and Happy Thanksgiving. Mike

[@Searedandsmoked]

thanks! happy thanksgiving!

[@mikebrennan3451]

Those look awesome. Nice job. I’m finally going to pull the trigger on the RT 700 in the new year.

[@Searedandsmoked]

thanks mike! I appreciate you watching!

[@jennifermcmillan9518]

I know I’m a year late but I actually combine both and it’s delish.

[@Searedandsmoked]

Sounds good to me... a little herby with the BBQ rub... might do that myself this year!

[@BeamerTime354]

My rt700 will be here Monday with the 220pds of pellets.

[@Searedandsmoked]

well.... I guess you have some work to do now.... those pellets should last you for a week or so right? ha, ha 😂

[@RDSoxguy]

Thanks for making this , fun and tasty comparison!!

[@Searedandsmoked]

thanks for watching!

[@dkidl2000]

Great video, next time you should do a comparison between the pellet smoker and the BGE.

[@Searedandsmoked]

good idea... any particular cut of meat besides turkey, if I were to do a side by side comparison?

[@dkidl2000]

@@Searedandsmoked Any kind of meat that takes awhile to smoke, you can go cheap like ribs, or maybe a couple pork butts, or go a little more expensive and do a brisket on each.

[@dkidl2000]

@@Searedandsmoked On second thought, probably the pork butt or brisket. The thicker cuts of meat will let you test how well the smoke penetrates the meat. My pellet grill will do a decent job on ribs, but only so-so on pork butts are briskets compared to a charcoal and wood smoker.

[@Searedandsmoked]

@@dkidl2000 I will def keep this in mind for the future lineup

[@mikesr3011]

Do you find this method better than injecting or brining?

[@Searedandsmoked]

I am not a big fan of wet brines for chicken or turkey. It does strange things to the skin and sometimes the texture of the meat. I do like injecting. I like a mix of butter, olive oil, apple cider vinegar and bbq rub.

[@stephenfarrell6794]

I always put mine in the Traeger on smoke for 1.5 hours first then crank it up to 325 to finish, this way you get a lot more smoke flavor.

[@1960fusion]

They look perfect, i just received my 1250 earlier this week and cant wait to use it...have you ever stuffed the bird with stuffing and cooked it on the 700? thanks for sharing!

[@Searedandsmoked]

thanks…. the 1250 looks even better than the 700. nice upgrades. i would avoid stuffing the bird, as it slows down the cooking from the inside of the cavity… which can lead to a dry bird

[@greggpremer9483]

Enjoyed the video. This serves as somewhat of a hype video for me as I am preparing to by my first smoker. Your endorsement of the Rec Tec has me convinced to buy the RT1250 in time to serve my own "Louie" for Thanksgiving. Thanks!!

[@Searedandsmoked]

I am sure that big smoker will deliver some good food... and a lot of it! hard to believe turkey day is not too far away again!

[@brianboyett6250]

I pull mine when turkey breast hits 150. Perfectly juicy every time. Temp is only part of the equation in food safety. Time is the other. 1 min @ 150 pasteurizes the meat just as well as 1 second @165.

[@Searedandsmoked]

interesting.... thanks for sharing

[@austinreese4843]

Just found the channel. Good content man keep it up!

[@Searedandsmoked]

Thank you! I will certainly try to keep the content flowing when possible!

[@steveknight9331]

Christmas prime rib throw down?

[@Searedandsmoked]

well... if weather in Iowa was more predictable, that would be a fun option. its been hard lately finding windows of time with out the wind to gamble on with expensive cuts of meat like that... but I love that idea! Thanks for watching... hope to have more videos out soon.

[@smflyboy]

Great video! I felt a little sorry for JJ, but it’s hard to compete with an herbed butter bird. Hey, I am assuming that since you did not mention brining your birds that you didn’t? (They weren’t pre-brined either when you bought them?) I always brine my birds overnight in salt, sugar or honey, herbs, pepper, lemon, etc...and they come out super flavorful and moist even juicy. Iowa is nice...I’ve been to Des Moines and Sioux Center.

[@Searedandsmoked]

These birds were pre-brined as a lot of them are. So... I just rinsed, dried them, and lightly salted the skin overnight before the butter/seasoning combo. I thought I mentioned it, but it may have been edited out... whoops!

[@Nwvet]

Why didn’t you pull either at a lower temp to allow them to cook to completion during the rest?

[@Searedandsmoked]

it is tough, as I have received negative feedback from some folks in the past when recommending pulling chicken early to allow the temp to come up. I generally do agree to pull as it approaches 160 or a little before if you are resting a long time

[@danemindell767]

Keegan, if you needed a 3rd turkey in the smoker, would 3 fit side by side? And any concern with temperature change left side vs right side of smoker?

[@Searedandsmoked]

Hi Dane, yes you could easily get a 3rd turkey side by side. At least when they are 15 lbs or so. There is a little temperature change across the grill. I need to test this, but I think it was as much as 10 degrees sometimes. This is more noticeable at higher temps though, such as this 325 degree cook. Lower temps, I do not notice much temp variation at all that affect the meat.

[@donnaparker6409]

Can you stuff a bird and put it in the smoker

[@Searedandsmoked]

you can... but that changes the way the bird cooks. essentially, you have to cook it longer, making it more likely to be dry. If you want to stuff it at all, put a few lemons and herbs inside. I would not stuff it with classic "stuffing"

[@dhgzebraa261]

I am new to grilling and all that stuff so this may be a dumb question but, are these used instead of the usual briquettes? I want to buy a bag and try it out but idk if my ordinary briquette grill is made for that

[@Searedandsmoked]

definitely do not buy the pellets in place of the briquettes.... only use these for an actual pellet grill

[@garrettfishman7310]

Look great! Can't wait to do mine on the Rec Teq 700 for turkey day also! I was thinking of doing 225 until internal temp of 110 and then 350 till its done. You may have convinced me to do 325 and let it ride, have you done it the other way before? Thanks!

[@Searedandsmoked]

i have always liked the higher temps for poultry. mainly for the quality of the skin and getting that closer to crispy. there are definitely a bunch of different methods to get it done though

[@RDSoxguy]

@@Searedandsmoked agree with Keegan on the poultry, I have done both methods of “low Extreme Smoke} for the first hour or so and then bumped it up to 325 for the rest. I find that gives you a more smoky flavor if that is your goal plus you get the crispier skin that I prefer. You could also just roll at 325 and use a smoke tube.

[@mikebrennan3451]

What pellets besides the Kingsford do you like with your Rec Tec?

[@Searedandsmoked]

I probably prefer any of them that are a specific type of wood. I am not a big fan of the blends. I like the Kingsford & Lumberjack brands. Prefer hickory, apple, and cherry. If I am going to use a blend, I will mix hickory with apple or cherry.

[@timcapell]

@@Searedandsmoked I bought a new RT700 with the pellet package and do not care for the rec tec comp blend pellets. Is there much diff in taste between kingsford and lumberjack? Or both equal in flavor?

[@elyahweiser6974]

Did it taste Smokey?

[@Searedandsmoked]

it definitely did have a little smoke on the turkey. not real heavy, as always with a pellet smoker. tasty none the less though