Made one final cook on my gasser before my Limo Jr. build gets done and it gets retired - Decided to cook a few Conecuh sausage and try a small 12lb Turkey.
Cooked a little hotter than I normally do with pork, about 275 or so, and let the water pan go dry towards the end to get temps up over 300. Pulled the bird off with a thigh temp of 175 after about 4 hours. The breast meat was still moist, and had an excellent smoke flavor. Nothing fancy on the bird, just a dry brine with a little sage and lots of black pepper. iWe'll do this again.
I'm sure there will be a learning curve with the Limo Jr., but I'm really looking forward to its debut cook, hopefully by Christmas.
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Cooked a little hotter than I normally do with pork, about 275 or so, and let the water pan go dry towards the end to get temps up over 300. Pulled the bird off with a thigh temp of 175 after about 4 hours. The breast meat was still moist, and had an excellent smoke flavor. Nothing fancy on the bird, just a dry brine with a little sage and lots of black pepper. iWe'll do this again.
I'm sure there will be a learning curve with the Limo Jr., but I'm really looking forward to its debut cook, hopefully by Christmas.
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