The BBQ BRETHREN FORUMS. - View Single Post

bbqbull · 06-09-2008, 08:22 PM

We smoked a wild turkey a couple of months ago.
It was a whole bird.
We took brisket fat, stuck it under the skin and injected it w/a couple of sticks of melted butter. Added some CokeACola, bird rub some whiskey to the butter before we injected.
We cooked it on my Klose offset at 250 degrees and ran the temps to 180 in the thighs, just like a whole chicken.
The meat was extreemly moist and delicious.
I would run the breast to an internal 165.
Good luck, let us know how things went.

06-09-2008, 08:22 PM	#6
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	We smoked a wild turkey a couple of months ago. It was a whole bird. We took brisket fat, stuck it under the skin and injected it w/a couple of sticks of melted butter. Added some CokeACola, bird rub some whiskey to the butter before we injected. We cooked it on my Klose offset at 250 degrees and ran the temps to 180 in the thighs, just like a whole chicken. The meat was extreemly moist and delicious. I would run the breast to an internal 165. Good luck, let us know how things went. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]