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Reply to "Turkey Reports - 2005"

Last Thanksgiving I did a 12 lb bird in my model 55. I brined it for 24 hours using Smokin's recipe. Covered with butter soaked cheese cloth. Smoked it with 2 Oz. of Hickory at 250 degrees. Took 4.5 hrs to get the breast to 160. Plan to do the same thing this year. We also did a bird in the oven. No leftovers from the smoked bird. Happy Thanksgiving to all of you. Roger
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