Reply With Quoteindirect heat, with a drip pan in between the coals.... Put coal on edges of weber and turkey in the middle. We cooked a 12lb pork shoulder, it took 2 hours that way.
Heading to Pismo the weekend before Turkey Day and I always cook my Turkeys in the Barrel but don't want to haul it down there this year so Im going to do in on the weber. I've seen it done before but can't remember how they did it. Anyone ever cook one like that and how do you do it?
indirect heat, with a drip pan in between the coals.... Put coal on edges of weber and turkey in the middle. We cooked a 12lb pork shoulder, it took 2 hours that way.
indirect heat, with a drip pan in between the coals.... Put coal on edges of weber and turkey in the middle. We cooked a 12lb pork shoulder, it took 2 hours that way.
Pork Shoulder (aka pork butt) should take alot longer then 2 hours? Even if you foil it to speed up the cook time it's going to take 5 - 6 hours. I think it's an 1.5 hours per pound at BBQ temps?
RD
indirect heat, with a drip pan in between the coals.... Put coal on edges of weber and turkey in the middle. We cooked a 12lb pork shoulder, it took 2 hours that way.
Correct-a-mundo. 'Cept a larger turkey will take longer than 2 hours. A good brine session (12 hours) doesn't hurt either. Keep the coals going by adding a couple here and there throughout the process. Keep the dang lid on, no unneccesary peek-a-booing. Take a meat thermometer and pull the turkey off the grill at 165-170 degrees. Let it sit for about fifteen minutes before cutting into it.
Good luck.
ROC
One more thing. Don't forget about the vents, top and bottom. Oh, it usually takes me about a 12 pack to BBQ a nice bird
just get drunk and buuuuuuuurrrrrnn it - then go to safeway :buy some steaks
Correct-a-mundo. 'Cept a larger turkey will take longer than 2 hours. A good brine session (12 hours) doesn't hurt either. Keep the coals going by adding a couple here and there throughout the process. Keep the dang lid on, no unneccesary peek-a-booing. Take a meat thermometer and pull the turkey off the grill at 165-170 degrees. Let it sit for about fifteen minutes before cutting into it.
Good luck.
ROC
Thanks, I was planning on a 15lb Turkey......... and just letting it go all day while were out riding...... or until its done so I dont do what Lucky suggested LOL.
just get drunk and buuuuuuuurrrrrnn it - then go to safeway :buy some steaks
DONT even say that out loud............................ :cry:
Need to get ahold of that Moofer RiverCook Dave, I'm sure he'd know
Need to get ahold of that Moofer RiverCook Dave, I'm sure he'd know
I dont think his talent stretch's outside the realm of the river. :rollside:
Stoneman on the forums is an excellent grillman. Perhaps he would have some tips for you H454. He's not a bad cook either and makes one hell of a margarita. :rollside:
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