Jeff Padell
TVWBB Pro
I decided to try a test turkey on my 22.5 WSM I injected the breast with apple juice and gave it a 60 minute brine, not really enough but no room in fridge.
I got the WSM to 325 although for most of the cook it was more like 350. only one chunk of orange wood and had it in an aluminum tray.
I was trying to get the white meat to 160 but when it was the dark meat was still only 152. I let it go till the dark was 170 and the white meat dried out (just like Mom used to make). The skin was ok and it wasn't overly smokey.
Would putting foil on the breast once it got to the color I want work, and would I put a thermometer in the breast through the foil as well as one in the thigh?
The darkmeat and the wings were great.
I got the WSM to 325 although for most of the cook it was more like 350. only one chunk of orange wood and had it in an aluminum tray.
I was trying to get the white meat to 160 but when it was the dark meat was still only 152. I let it go till the dark was 170 and the white meat dried out (just like Mom used to make). The skin was ok and it wasn't overly smokey.
Would putting foil on the breast once it got to the color I want work, and would I put a thermometer in the breast through the foil as well as one in the thigh?
The darkmeat and the wings were great.
