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 !! :-)