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Reply to "Turkey Reports - 2010"

1.smoker...sm020
2.turkey size...12lbs
3.preps...Smokins' holiday brine for 48hrs and butter spread rub under skin
4.smoker temp...300*,1 1/2 ozs pecan and 1 1/2 ozs cherry
5.total time...3hrs,pulled at 160* in breast
6. comments...got smoke for 1hr then butter soaked cheese cloth...opened door at 2hrs...2hr20min took off cheese cloth and hit with butter flavor Pam spray...2hrs 40min turned over turkey with breast down.

OMG, I ate way too much turkey and got a lot of awes from everyone,needless to say the CS was a big hit!
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