Don Hilliard
TVWBB Fan
I've only smoked one turkey on the WSM,but I've done many on my Little Chief electric smoker. On the electric smoker I always have the store cut the turkey in half from stem to stern as the temps are fairly low and I don't want salmonella and the smoke seems to penetrate the meat more. My question is, would this be a good idea for the WSM or will the higher temps cause the meat to dry out to much? It seems like the bird would cook faster so maybe this would not be a problem. Also it seems that you would get better smoke penetration due to more of the meat being exposed, plus have more surface area for rubs or brine to flavor the bird. Has anyone done this? Any and all feedback will be greatly appreciated.
Thanks as always, Don
Thanks as always, Don