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smoked turkey

MnMmasterMnMmaster Posts: 16
So I did this the other week I did a low and slow cook on it. I used Cajun seasoning on the whole thing and cooked it for 23 hours it just fell apart. U could eat it with a spoon. Love doing these low and slow cooks not sure what the temp was on this one because my Gage was acting up. I normally cook between 175-200 degrees usually closer to 200 and just lit it go for a day. This is my first post on this forum and glad to be apart of the community here. I have a large egg and love it though I don't use it all that often. I have done plenty of turkeys, chickens, hams, steaks, and made my own jerky on the egg. I always use the indirect cooking style.

Comments

  • sjm1027sjm1027 Posts: 150
    Looks fantastic, nice job!!
    XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer 
  • ewyllinsewyllins Posts: 344
    Nice looking bird and welcome
    Large, Mini Max, Akorn JR, 36 Blackstone, and 2 Chihuahua's
    O-Town, FL

  • YukonRonYukonRon Posts: 12,949
    Great cook, welcome aboard, and thank you for posting.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • mEGG_My_DaymEGG_My_Day Posts: 693
    Thst looks almost like it was deep fried.  Was the skin crispy like a fried turkey??

    Welcome aboard. 
    Memphis, TN 
    LBGE, SBGE, Hasty-Bake Gourmet, Akorn (still in the box)
  • MnMmasterMnMmaster Posts: 16
    Well I don't usually eat the skin but it is pretty crispy I haven't had much friend turkey so I am not confident in making a comparison.
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