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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-29-2013, 09:48 AM   #1
jkolantern
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Default Cooking strategy-Best way to cook a turkey, shoulder and ribs

Target-food ready at 2 pm.

My initial plan is to do the shoulder overnight around 250, pull it around 10am and wrap it and store in a cooler until around 1-1:30 for pulling. I thought that as I pull it, I'll put the turkey on and let the head increase to about 325-350ish, whatever the WSM wants to settle in at.

I usually cook the ribs around 250-275 and have them done in about 5 hours, so I'm not sure if I should cook the turkey lower, the ribs hotter, or just do one on the performer. I've done a turkey indirect on the performer without smoke before but ribs only ever on the WSM.

I have, if needed, a gasser, 18.5" WSM, performer, 22" kettle, 2 18.5" kettles and a Q. I figure to use the Q/gasser/18.5 for burgers/dogs/keeping stuff warm.

Thoughts?
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Unread 06-29-2013, 10:08 AM   #2
Ron_L
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I would do the turkey on the kettle. You can add some wood to the charcoal for smoke if you want it.
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