Tye R.
TVWBB Fan
Decided to smoke the holiday bird today. 19lb. Turkey, just under 3 hours to cook.
The bird after dry brining for around 44 hours
No water pan in the WSM, and I still had to open all vents wide open and crack open the lid a hair to get it up to temp.
This is after 45 minutes
Temps slowly climbed through the end of the cook.
Bird on the smoker
And currently resting
The bird after dry brining for around 44 hours
No water pan in the WSM, and I still had to open all vents wide open and crack open the lid a hair to get it up to temp.
This is after 45 minutes
Temps slowly climbed through the end of the cook.
Bird on the smoker
And currently resting
