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Old 11-29-2013, 07:49 AM   #7
On the road to being a farker
Join Date: 05-14-11
Location: Seymour, TN

A couple of things here. #1, get you a good thermometer, preferably a thermopen. The guess on how long it will take is only good for planning an eating time. Cook by temp. I like 165 in the breast. I'm betting yours was in the 175-180 range based on the timeline you presented. This year mine was 16 lbs. It cooked in 2 hours 25 minutes and was juicy. Second, I don't see anything about injecting in the post. Simple butter is my choice, it adds flavor and moisture to the bird.
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