Have some turkey legs and 'wings' in the freezer and thinking about doing pulled turkey. Going to dry brine them and then cook them fairly hot.
Normally I would go for an IT of about 180-185 but not sure if that is high enough to be able to 'pull' the meat. Thoughts?
Normally I would go for an IT of about 180-185 but not sure if that is high enough to be able to 'pull' the meat. Thoughts?