Reply to "Turkey Reports - 2003"

martinMember

I have not attempted a whole bird in my Smokette but I can report on two 6# turkey breasts (fresh) brined for seven hours in "Smokin Okie's Holiday Turkey Brine", a mayo rub followed by "Gourmet Gobbler" turkey rub. Startred in the Smokette at 200. After 6 hours int. temp. was 140. Increased temp to 235 and they reached 161 int.temp. in an additional 3 hrs. for a total of 9 hrs. cooking time. Used 1/3 cup of BBQ'ers Delight Sugar Maple Pellets. All my "tasters" and I agreed that the birds were wonderful with just enough smoke and a remarkable moistness!. I dont know what my most valuable tool is - my Smokette or your wonderful Forum! Merry Christmas - "Doc Yank"

12/9/031:11 PM

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