pulled turkey question

[Joe Garrett]

So I bought a natural petite turkey from Whole Foods, brined it 8 hours in basic brine, now it is sitting in fridge air-drying. I want to cook it tonight and can not decide if I should go low(er) and slow(er) or high and fast(er). 235 degrees versus 350 degrees. I want to serve some pulled turkey for sandwiches on Saturday, but have never done a turkey before and do not know which method will be better for pulling. Thanks for any help.

 

[Alan D]

I'm not an expert, but poultry meat is almost always tender, so would probably go high heat on turkey myself. I have only cooked a turkey in the kettle, so have not done one in the WSM.

Poultry comes out good on high heat.

I have been doing wings at 260 but they will take longer than I like, so have been thinking of kicking it up a notch...

 

[derek_d]

I cook mine at 350 and chop it...never tried pulling it straight out of the smoker.

I have had shredded turkey/chicken, but that was after I simmered it in some salsa & water while making some tacos.

 

[K Kruger]

You can go either way. Since skin is a non-issue, rest the turkey breast side down for 20-30 min after you remove it from the cooker.

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
You can go either way. Since skin is a non-issue, rest the turkey breast side down for 20-30 min after you remove it from the cooker. </div></BLOCKQUOTE>

I agree.

Joe here is a Pulled Turkey I did a while back. I chose an enhanced turkey for this one, but a self brined bird like you're planning will turn out even better.