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Unread 11-11-2012, 05:30 AM   #7
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
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Quote:
Originally Posted by Bertha's BBQ View Post
No..I always try to smoke at between 250 and 300. When I pulled the thermometer out juices squirted out and flavor turned out great....Maybe since Bertha is so so big she does not over smoke the meat like a small smoker. I have found that after 3 or 4 hours the meat wont take anymore smoke flavor and I use about 2/3 cherry to 1/3 hickory so it is not an over bearing smoke taste . I also pulled it off at 166 degrees....if you do that they never dry out. I would put up against any fried turkey.
Yeah but would you put that up against a turkey fried in liquid smoke?? Ha just kidding. Your bird looks fantastic.
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