Hi Guys,
I've smoked brined turkey breasts for a while now on my Weber Performer but never on my new WSM. I have a bunch of pictures here on my grilling blog.
I'm going to fire up the WSM on Easter. I'm doing two breasts on the top rack with apple wood.
My question is this. I'm cooking two of them and then transporting them to my parents house. I was going to cook the turkeys to just almost finished, maybe in the 160s (internal temp), then wrap in heavy duty foil, then wrap in some wet towels and put in a cooler for transport. How long do you think I can keep the breasts in the cooler without over cooking or drying them out?
John
I've smoked brined turkey breasts for a while now on my Weber Performer but never on my new WSM. I have a bunch of pictures here on my grilling blog.
I'm going to fire up the WSM on Easter. I'm doing two breasts on the top rack with apple wood.
My question is this. I'm cooking two of them and then transporting them to my parents house. I was going to cook the turkeys to just almost finished, maybe in the 160s (internal temp), then wrap in heavy duty foil, then wrap in some wet towels and put in a cooler for transport. How long do you think I can keep the breasts in the cooler without over cooking or drying them out?
John
