I still had 1 turkey left from last Thanks Giving. We usually buy 3 or 4 extras because they are so cheap.
So I did a trial run.
This time it was very simple. Butterball self basted, rubbed with butter, salt, and pepper.
At noon, I Fired a full chimney and poured 2 more on top, then let it sit for about 40 minutes while I prepped the bird. Assembled and let the WSM sit for 15 minutes to a temp of 350.
I put the bird in right at 1:00. Put the bird on the middle rack in the squating position.
5 big lumps of cherry wood.
My temp dropped to 290 and came back to 310 but no amount of coaxing could get back up to 350. I'm sure its the high altitude (7,000 feet).
5:15 I used my instant read thermos and got a nice 165 in the breast and inner thigh with 175 to 180 in legs.
The meat was very moist everywhere in the bird, but the skin was rubbery and nasty despite a gorgeous mahogany color.
Here's the bird after 90 minutes and the the bird at the end of 4:15 hours.
So I did a trial run.
This time it was very simple. Butterball self basted, rubbed with butter, salt, and pepper.
At noon, I Fired a full chimney and poured 2 more on top, then let it sit for about 40 minutes while I prepped the bird. Assembled and let the WSM sit for 15 minutes to a temp of 350.
I put the bird in right at 1:00. Put the bird on the middle rack in the squating position.
5 big lumps of cherry wood.
My temp dropped to 290 and came back to 310 but no amount of coaxing could get back up to 350. I'm sure its the high altitude (7,000 feet).
5:15 I used my instant read thermos and got a nice 165 in the breast and inner thigh with 175 to 180 in legs.
The meat was very moist everywhere in the bird, but the skin was rubbery and nasty despite a gorgeous mahogany color.
Here's the bird after 90 minutes and the the bird at the end of 4:15 hours.