Skip to main content

1)Can anyone tell me which is best - to have the turkey breast down and the cavity up OR is it best to have the turkey breast point up and the cavity down?

2) Also what is the best temp to smoke a single 6 pound turkey beast.

3) If I am cooking two 6 pound turkey breasts (different day) what is the best temp to use?

Thanks,
Buck
Original Post

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×