Dalton Breaux
New member
I should first start off by saying that I'm a relatively new Bullet owner, but have been successfully cooking on an offset horizontal for about 15 years. I say successfully as I've cooked for wedding receptions, grand openings, ran a flea market concession, and even been paid to provide bbq for this city's No 1 car dealership on weekends. I've done two pork butts, one brisket, and two chicken quarter cooks on the WSM and realized quickly that I needed to unlearn some old habits, but unlike an old dog I'm always ready to learn a new trick.
I followed the self basting turkey instructions on this web site to the letter for a 12.5 lb bird but had two problems. First, my Maverick told me that my grill temp never got above 288 degrees and just shy of the 2 hour mark it started slowly dropping. At 2.5 hours, the grill temp was down to 235 and temp in the breast was 130. i dumped in a second chimney full of lit briquettes and the temp spiked at 320. After another hour and a half the breast read 168 and I pulled the bird off. I didn't inject or brine but wish I had. The drumsticks were extremely dry and the white meat felt dry shortly after slicing, although juice flowed from them during slicing. All that being said the meat had a wonderful taste and thanks to the WSM I achieved that with only 2 small chunks of apple wood and one of cherry. On my offset I'd use several split logs of oak to achieve the same taste. Any idea what might have gone wrong? I'm in Central Texas and ambient temperature was above 70 the entire time.
I would have attached a pic of the bird if I could figure out how.
I followed the self basting turkey instructions on this web site to the letter for a 12.5 lb bird but had two problems. First, my Maverick told me that my grill temp never got above 288 degrees and just shy of the 2 hour mark it started slowly dropping. At 2.5 hours, the grill temp was down to 235 and temp in the breast was 130. i dumped in a second chimney full of lit briquettes and the temp spiked at 320. After another hour and a half the breast read 168 and I pulled the bird off. I didn't inject or brine but wish I had. The drumsticks were extremely dry and the white meat felt dry shortly after slicing, although juice flowed from them during slicing. All that being said the meat had a wonderful taste and thanks to the WSM I achieved that with only 2 small chunks of apple wood and one of cherry. On my offset I'd use several split logs of oak to achieve the same taste. Any idea what might have gone wrong? I'm in Central Texas and ambient temperature was above 70 the entire time.
I would have attached a pic of the bird if I could figure out how.