Mesquite Smoked Teriyaki Turkey Thighs

Oops, out of order

That will last us several months.  Have not done a big, proper smoke it quite a while.

Thatgrimguy said:

I went and looked through some of your old posts on the subjects and I still have a couple quick questions.

You always say "well marinated" about how long do you soak them in the teriyaki and is it straight teriyaki you use or is it cut with water?

What types of meals do you use this with. Obviously sandwiches and I saw a salad you topped once. What other things do you do with the meat?

Do you strip all of the meat off the bone and discard the skin before freezing?

These went in Thursday night for a Saturday morning cook.  Not that it would matter to me, but in smaller batches in gallon baggies they are exposed to the marinade more.  I intend to take all these out of the pots tomorrow night and rotate them for even exposure.  The only thing we ever over marinated was chicken in Italian dressing (tasted like Italian dressing).  Our recipe is specific;  Yosiba Teriyaki and mesquite.  We strip all the meat into meal size servings.  Tastes great refrigerated on salad, or microwaved on rice.  Hot or cold.  Also chopped fine into a turkey salad.  Without a doubt the most versatile pre-cook we do.

Recap.

Did XL and L in two tiers, but still had to do a second batch for a total of 40.  The two BGEs stayed within a few degrees of each other the whole time, and held at 234 each for quite a long time.

Tomorrow I will post how they look striped for the freezer.