Reply to "Turkey Reports - 2007"

Sorry put this in the wrong place earlier.
1: Which smoker: 009
2. Turkey Size: 18LB
3. Preps: Brined 48 hrs, olive oil skin and cheesecloth, empty cavity.
4. Smoker temp: 250
5. Total Time: 5.5 to reach 169 breast and thigh. Opened door once to remove cheesecloth at 4.5hrs.
6. Comments Wrapped in foil, blanket and cooler for almost 3 hours, breast was still at 154 and into 250 oven for about 20 minutes. Meat was moist, just the right amount of smoke and very tasty. Will try to figure out how to post pictures.
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