Source
TheBottomOfTheTop: 2 tablespoons black pepper
1 tablespoon ~~black pepper~~ salt
BigTinz: It’s too early for this shit. My mouth is going to be craving BBQ turkey all day now…
soomuchcoffee: TIL Turkey buff is a term.
atmosphere325: No thanks. I rather stand in line at Franklin’s at 4am for 5 hours and hope they don’t sell out.
DocBranhattan: What kind of monster discards the skin?
atxTechnocrat: You have to brine it if you’re gonna smoke any white meat poultry.
I’ve made smoked turkey the last two years for thanksgiving. Without a good 12 hr brine in 2 parts salt to one part sugar brine (sugar debatable) white turkey meat exposed to low and slow heat will come out bone dry.
Franklin himself brines his thanksgiving turkey.
tekkitan: way too dry. looked like they were sawing slices off of bricks.
POTUS: That looks dry as shit. Brine the turkey for at least a day before you smoke it.
waynerooney501: You guys know that Franklin’s barbeque has its own youtube channel, right? https://www.youtube.com/channel/UC556b-Cl0Fp02iMc96yoJbg
iadrummer: wtf do i do with the rest of the turkey though
qawsedrf12: Why skinless?
iveo83: really tempted to try this out!
It wasn’t dried out? Do you think it should be brined first?
hurricangst: Made this dude’s Philly Cheesesteak last week and it was so well received that my husband wants it for his birthday meal for now on. Apparently it’s now the ‘best thing I know how to make’. So I’m 100% here for anything this guy does. Guess it’s time to buy some turkey breasts.
fluffhead77: I feel like brining those babies would result in a juicier end result, but otherwise, daaaaaaaaaaayyyum!
aManPerson: you can pull it off the heat at an internal temp of 150F, let it sit for a few minutes and it’s fine. you dont need to get up to 160F for it to be safe to eat. you’re just drying it out more.
gregthegregest: Source: https://youtu.be/3QN7kuScTLs
Please help me out by checking out my channel and subscribing.
I’m hoping to hit 10k soon and I’m so grateful for all the support everyone here in r/GifRecipes has given me.
Thank you for all the support you have all given me!
The_Ringleader: Best use of a grill so far Greg!
domybesttotuckitback: Looks good. I don’t see why this couldn’t work with chicken breast as well. Always looking for new boneless skinless recipes for the fam.
EmporerNorton: Assuming it’s Franklin BBQ in Austin this is related and entertaining: https://youtu.be/vUDiEQBZL_8 An editor from Bon Appetit worked an entire 24 hours straight there doing each phase of the process at the restaurant.
ss0889: normally id scoff at just S&P on anything apart from steak. even then. but if you’re smoking it, i can see why you’d want to avoid other flavors.
wheel_sucker: Having enjoyed Franklin BBQ about 100 times, I can guarantee you one thing:
However much butter you used for your turkey, you did not use enough butter.
gladpants: /r/smoking welcomes everyone to the light blue side. 🙂
rockemulator: I look identical to Franklin, it’s weird because when the celebrity doppelgängers got popular I didn’t have one and then one day someone thought they had seen me on Saturday morning TV. I do amateur cooking and have messaged Franklin several times to have us do s cooking segment on his show. Help this guy get connected with Franklin!
Joey12725: Franklin barbeque is hella good BBQ in Austin texas
.
MyCableIsOut: Strange variation of the snake method.
rjbudke: /u/gregthegregest you’re really the gregest.
Oldkingcole225: Probably not very good for you to cook something in aluminum foil like that.
EngineEngineNo9: I love BBQ’ing and I appreciate that Franklin’s restaurant is a milestone achievement in bringing Texas BBQ to the masses…
…but a 50/50 S&P mix isn’t “Franklin,” its simply Texas style. They were calling it Texas style BBQ years before Franklin smoked his first brisket.
Subliminill: So many better places in Austin to be inspired by…