Thread: Smoked Turkey
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Unread 10-03-2012, 04:16 PM   #16
On the road to being a farker
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Join Date: 12-06-10
Location: Ventura County, CA
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Last time I kept a sheet of foil over the breast meat to try to keep it from getting too done before the dark meat. I was cooking indirect in my kettle.

Ultimately when my dark meat finished up I didn't have enough color on my breast meat skin. Everything tasted great but next time I would not leave the foil on so long -- it just didn't look uniformly brown.

And you eat with your eyes first . . .
Cooking on: UDS (Big Blue), Weber kettles, Weber gasser and dutch ovens a-plenty
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