Quote:
Originally Posted by jledou
Oh yeah and I have a butt, a brisket and a turkey crammed into the smoker this evening for an overnight cook. Sad thing is I realized I will probably have to pull the Turkey off in the middle of the night/early morning right after I started it up. Guess I will learn my lesson.
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Which platoon is coming over to eat?
Normally, I would take the turkey off early and finish in the oven so the skin gets to cook at a higher temperature and avoid to much smoked flavor. If I'm doing just a yardbird in the smoker, I will cook it much hotter than regular BBQ temperture range.