I went with two 7lbs butts for second time out. One rubbed with Montreal Steak, and the other with Pork Rub. We ran them up to 195 and they came out perfect. We also smoked two turkeys this last weekend (the smoker worked into overtime for sure). One turkey was from Otto Farms, it weighed 19.5 lbs. That thing smoked for 15hrs before I wrapped it and finished it in the oven. I put it in a brine before hand, and it turned out moist. The second bird was a wild turkey that was taken from turkey hunting. It also was brined and smoked. I will say this; There is a night and day difference smoke wise between a wild and farm grown turkey. (size and fat content) I wasn't sure I could pull off doing a successful wild bird smoke, but all in all it was good. It just didn't yield as much finished meat was all.
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