I was the hero Easter Sunday, after doing an Apple Brined Turkey Breast. Wife did a ham in the oven and I did the breast....not one slice of Turkey left. Anyway, only had the WSM for about a month and this was my second cook. I was shooting for 4 to 4.5 hours. Lid temp measured 250-260, the whole cook. Turkey was on the bottom grate. At about the 3 hour mark the internal temp of the Turkey rose normally then seemed to stall out around 150. Was only raising about 2 degrees every 20+ minutes. I cranked the vents open, and lid temp rose to about 300. Internal temp started rising, got to 170 by the 4.5 hour mark. It was perfect. Fantastic taste, very moist. So is that a normal thing to have happen, or should I have been cooking at a little higher lid temp earlier on in the cook?
Turkey breast temp stalled
- Thread starter Kirk J
- Start date
- Status
Jim Minion
TVWBB Emerald Member
There are many that cook poultry at 275 to 350?.
it does work very well.
Jim
it does work very well.
Jim
- Status