Originally Posted by KnucklHed BBQ
I haven't done turkeys for sale, seems like it could be a lot of stress, I can't imagine having a whole bunch of birds in the cooker and possibly screwing up so many meals at once!
That said, I know that most smoked turkeys from the store or from local processors are cured in a TQ type brine and then smoked, cooled and vac'd - while the turkey comes out more hammy, moisture for reheats is not really an issue...
I agree. I'm not going to put myself under that pressure for such a small profit, especially rousting up early and having to work on Thanksgiving. Just not worth it to me.
RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0