Turkey breast and a whole chicken

Give the heavier of the two a bit of a head start. 225 o

You're looking for a finish temp of 170 in the chicken thigh and meaty center of the breast.

For the turkey I'd take it to 155 but no more than 160 for a separated breast.

For the chicken, ideally you want 160 in the breast and 175 or so in the thigh, so it's a quandry. I try to put the dark meat over the direct heat or the hot spot of the smoke and I'm usually successful getting it to pull out when the breast is 165.

Oh, and I brine, don't inject my chickens.

Next time, take one of my poultry brines from brining 101 and add some cajun/crab boil to the liquid. Brine for 24 hours. Works for us.

For temp, I always do 275 to 325. It takes on plenty of smoke and I like to finish the skin so it at least looks pesentable.

If you smoke at a lower temp, realize it could get black quick so if it gets to a color you like, just make a tent of foil and put it over (just like your mama did for Turkey day)

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Cookshack Barbecue & Smoke-Cooking Center forum.cookshack.com Cookshack Forums Additional Smoking Topics Turkey Turkey

Thank you very much, will let you know how it turns out.

Mark