Quote:
Originally Posted by Ayvatr
I’ve never cooked one this hot in my Shirley but I’m willing to try based on your results. This is great gouge for me to work with. Thanks
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At first I was hesitant to try the high temp smoke but the way it turned out the I will be doing it again. The last time I smoked a turkey it was in a Brinkman electric and it took almost six hrs and it was over smoked and not near as moist as this one. If you think about it when we oven cook a turkey we usually cook @325-350. I also think the basting and then the foil wrap contributed to the moistness of the breast meat. For my next smoked turkey I want to find a fresh bird that is not enhanced and brine it. I also will see how smoking @ 325 works out. We had turkey leftovers tonight and it tastes just as good reheated as when it was freshly cooked.
