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Multi-temp Cooking (warming up for T'Giving)
Researching for turkey recipies, I ran into one that recommended the following (after brining):
To smoke: Preheat smoker to 120F. Dry for 2 hours
Set smoker temperature to 140F. Smoke-cook for 2 hours.
Set smoker temperature to 160F and smoke-cook for 2 hours.
Set smoker temperature to 200 - 225F until turkeys reach internal temperature of 160 - 165F (approximately 2 - 3 hours).
(http://www.cookshack.com/bbq_fun/fowl/brined_smoked_turkey.htm)[p]This makes sense with all that everyone has written about smoke taking to the meat better at lower temps, etc. Haven't seen anyone write about multi-temp cooking, though. Seems to make a lot of sense - low and slow for the smoke flavor, then finish off with a hotter cook. Anyone tried something like this?[p]Bob V[p]