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Summertime Turkey

Found a small turkey in my freezer ( no it wasn't lost LOL ) Figured I would cook it for sandwich meat. No brine this time , only a lot of cajun Butter ( Tony C's ) Now comes the hard part..... since i am NOT brining this one, I am worried that if i go low and slow that It may dry out  so I have decided to smoke it for about three hours at 225 * spray it and foil it until it is done. I figure " done " will be when i get the thigh to @ 170* Will there be any difference in the meat if I go all the way to 198*?? will turkey achieve " pulled " status ? I figure it just going to be sandwich meat so i can explore a little.
 If anyone out there gets bored on the board , i welcome any questions , suggestions , comments , or complaints :-)
Little Bird goes on at 7am Sat. Whole bird on a BGE roasting rack.
More meat please !! :-)


  • MickeyMickey Posts: 17,630
    Do this turkey all the time and works. Keep or toss the rub. Spatchcocked Turkey and Chicken on the Big Green Egg (you cut out the backbone and cook opened) I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app) Chicken 3 to 4.5lb bird or birds. Under an hour cook. Or, just add a package of legs extra. I do not brine the turkey or Chicken. If time I like to leave uncovered in the fridge overnight (no problem if no time) I cook "direct" @ 400 on a raised grill "skin side up" and never turn over. I will use a coffee rub. Use what you like. NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND) I use about a single handfull of mixed chips: Cherry & Pecan. Cook to temp (not time) breast @ 160 and thigh @ 180. Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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